Wolfgang Puck at Hotel Bel-Air features modern California cuisine with European and Mediterranean influences in a spectacular garden setting. Our chefs visit the farmer’s market every week and select the freshest, most seasonal items to utilize in our menus. Dine in the elegant dining room, on the alfresco terrace, or in the bar and lounge. Learn more about one of the world’s most esteemed chef’s, Wolfgang Puck.
Wolfgang Puck at Hotel Bel-Air, Fine Dining in Los Angeles
It’s the most wonderful time of the year, and we invite you to celebrate with us this holiday season. Gather around with friends and family for festive feasts on Thanksgiving, Christmas Eve and Christmas Day, before counting down to 2018 in style with our special menus for New Year.
Los Angeles CA 90077, USA
Breakfast (Daily): 7am – 10.30am
Lunch (Mon-Sat): 11.30am – 2.30pm
Brunch (Sun): 11am – 3pm
Dinner (Sun-Thu): 6pm – 10pm, Fri-Sat until 10.30pm
Afternoon Tea (Fri-Sat): 3pm – 4pm
Create your own gingerbread house at our festive masterclass that’s great fun for the whole family. We’ll provide everything you need to build your own little house piece by piece, including pretty candies and royal icing for the finishing touches. We’ll also treat you to snacks, sandwiches and drinks as you decorate.
Wednesday, December 13
3 – 4pm
$55 per person
Reserve a table online
All menus reflect the healthy California lifestyle and showcase the best of California’s wonderful fresh ingredients.
Our popular Visiting Chef Series has showcased innovative cuisines prepared by celebrated culinary artists. Master Chef Wolfgang Puck personally selects notable chefs from around the globe to join him in creating collaborative dinners and exclusive events. From elaborate dinners held in the restaurant to fun-filled barbecues on the Front Lawn, this unique dinner series offers something for everyone.
Enjoy the time honored tradition of Afternoon Tea in the most beautiful setting in Los Angeles.
Offered Friday and Saturday from 3:00pm – 4:00pm
For reservations please call +1 310 909 1644
$60 Per Adult, $36 Per Child (Little Royals Tea)
Created as a wonderful way to spoil someone special, our executive pastry team has designed four beautiful cakes, each available in five different flavors. Choose from Strawberry Lane, Honey Bee, Mocha Choco Latte, Lemon in the Coconut and Flourless Flower Cake.
All designs are available in a variety of sizes, ranging from 4-10’’/10-25cm, and are priced from $80 to $278. Cake orders must be made at least 48 hours in advance and can be served in our restaurant as part of your celebration or made available ‘to-go’.
For more information or to place an order, please call the restaurant host stand directly.
Make Sunday the highlight of your week by enjoying a leisurely brunch in a beautiful setting, with a relaxed atmosphere and varied menu, featuring something to satisfy all tastes. It is how Sundays should be.
11:00am – 3:00pm
Live Entertainment from 12:00 – 3:00pm
For reservations please call 310.909.1644
$75 per person* for adults with a glass of Champagne or Bellini
*Price does not include tax or gratuity. Menu is subject to change without notice due to availability of farmers market seasonal ingredients. If you have any specific dietary requirements please call us.
Executive Chef Hugo Bolanos
As Executive Chef, 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 a significant presence in the local market and beyond. Most recently, he was the chef de cuisine at Puck’s Michelin star honored CUT, and prior to this he was the executive sous chef at the flagship two-star Michelin rated, Spago. He has also worked with Wolfgang Puck catering, responsible for executing high-profile awards season events, movie premieres and celebrity-attended parties.
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.