Named Executive Chef in 2013, Hugo Bolanos, is responsible for overseeing the entire food and beverage operation of the iconic hotel, including signature restaurant Wolfgang Puck at Hotel Bel-Air, the popular bar and lounge, in-room dining, and banquets and events.
As a veteran team member of the Wolfgang Puck Fine Dining Group since 2000, Bolanos has extensive experience in Los Angeles and has established himself as a significant presence in the local market and beyond. Most recently, he was the chef de cuisine at Puck’s CUT, awarded one star by Michelin and three stars in the LA Times, and the adjacent Sidebar lounge. Prior to this, Bolanos was the executive sous chef at the world-renowned and flagship two-star Michelin rated Wolfgang Puck restaurant, Spago. He has also worked with Wolfgang Puck catering and was responsible for executing high-profile awards season events, movie premieres, and celebrity-attended special events.
A native of Guatemala, Bolanos spent part of his culinary training at some of the world’s finest restaurants including Alain Ducasse (Hôtel Plaza Athénée in Paris), Restaurant Daniel (Daniel Boulud, NYC), Babbo (Mario Batali, NYC), and Le Bernadin (Eric Ripert, NYC). Realizing that a kitchen is the ultimate culinary classroom, Chef Hugo takes great pride knowing that he learned his craft by working his way up through the ranks in bustling restaurants with all-star chefs at the helm.
Since opening in the fall of 2011, Wolfgang Puck at Hotel Bel-Air has earned numerous awards and accolades, including a Three-Star rating in the Los Angeles Times, named a Top US Hotel Restaurant in Food & Wine magazine, Best in Service by Zagat and listed among America’s Hottest New Restaurants by Travel & Leisure magazine.
Awards & Press
- James Beard Award