The Peninsula Beverly Hills is pleased to announce the appointment of Luis Cuadra as executive chef. Overseeing all culinary aspects of the five-star hotel, Cuadra will use his extensive culinary expertise and creativity to craft epicurean delights for guests and locals alike.
Sophisticated charm meets contemporary cuisine at each of The Peninsula Beverly Hills’ dining concepts, which include The Belvedere, The Roof Garden, The Living Room, and The Club Bar. With Cuadra at the helm, guests can look forward to enhanced menus, classic and innovative dishes, and the impeccable service each venue has become known for. Cuadra will showcase the finest seasonal ingredients and excellence in technique, all while harnessing his global expertise that spans from the Pacific Rim and France to the Caribbean.
Cuadra boasts over 15 years of experience in the luxury hospitality industry, including stints at Michelin-concept restaurants. Born and raised in Miami, a destination known for its vibrant culinary scene, Cuadra’s passion for cooking led him to attend The Culinary Institute of America, where he was classically trained in all elements of food and beverage such as catering, back-of-house culinary skills, menu development and hospitality management.
Prior to joining The Peninsula Beverly Hills, Cuadra led prestigious kitchens at numerous Ritz-Carlton hotels across the world. Most recently, he spearheaded a Michelin-concept signature restaurant at The West Hollywood EDITION.
The Peninsula Beverly Hills is a haven for discerning travelers with some of Los Angeles’ most coveted dining venues. Guests can savor a feast for the senses at The Belvedere, a European brasserie where upscale dining meets fine art. Just beyond the hotel’s entrance, The Living Room beckons guests with an intimate setting perfect for the property’s iconic Afternoon Tea, while The Club Bar evokes the sense of an elegant gentleman’s club and displays a collection of exquisite spirits. The Roof Garden offers a skylit escape with a menu of California classics and international dishes, incorporating fresh, hyper-local ingredients highlighted by herbs and vegetables grown in the hotel’s garden.
