Hotel Bel-Air has appointed a new executive chef, Michael Treanor.
He takes responsibility for all of the hotel’s culinary operations, including its restaurant Wolfgang Puck at Hotel Bel-Air.
The hotel also offers in-room dining and banquets, and hosts events, as well as having its own bar and lounge area, all of which Treanor has been overseeing.
The new Hotel Bel-Air executive chef brings experience from The Ritz-Carlton Reynolds, and more recently Montage Beverly Hills, while his previous experience as banquet chef at Hotel Bel-Air will undoubtedly aid him in his new role.
Also on his résumé are stints at The Ritz-Carlton, Atlanta and Westin Charlotte, North Carolina.
The 12-acre Hotel Bel-Air property is styled as a private residence, with most rooms and suites opening directly onto the gardens.
The hotel’s restaurant offers Mediterranean-inspired Californian cuisine.