Though Wolfgang Puck is set to orchestrate the culinary program over at the soon to re-open Hotel Bel-Air on October 14, only guests of the hotel will be able to sample the fare at that time. The restaurant officially opens its doors on November 1. Sonny Sweetman, who has worked with Puck before as a member of his catering team and more recently as an executive chef for Sony Pictures, will handle the day to day operations. Those familiar with the space will find that the former private dining space dubbed “Table One” has been moved to a glassed in wine cellar. This table, however, will still offer a chef’s tasting menu for up to 14 guests.
The dining room itself has been reinvisioned by David Rockwell and features a retractable glass wall opening to the hotel’s gardens on one side and a large marble fireplace on the other. The concept for all dining venues will be “modern California with European and Mediterranean influences” and the “menus will reflect the healthy California lifestyle showcasing the best of California’s wonderful, fresh ingredients such as produce from Chino Farms and local farmers’ markets, all natural poultry and sustainable seafood.”