Q & A
Meet the chefs behind some of the most revered hotel restaurants in Beverly Hills. Click the images below to learn more about each chef.
Erika Tucker Former Montage Beverly Hills Chef de Cuisine at The Rooftop Grill
Erika Tucker joined Montage Beverly Hills in July 2015 as Chef de Cuisine at The Rooftop Grill overseeing all culinary operations for the hotel. Her authentic, creative approach to food and cooking is founded by her commitment to sourcing organic ingredients, lending itself perfectly to a continued focus on offering guests more health-conscious choices including a designated Vegan menu. Born with a “passion for food and cooking,” the California-native arrived at Montage Beverly Hills following successful turns at St. Regis Monarch Bay, The Resort at Pelican Hill, The Peninsula Chicago and the Cellar Restaurant in San Clemente.
Chris Ford Beverly Wilshire, A Four Seasons Hotel Executive Pastry Chef
As Executive Pastry Chef for Beverly Wilshire, A Four Seasons Hotel, Chris Ford oversees the pastry department within the entire Hotel and the pastry program at THE Blvd, the Hotel’s energetic all day dining spot overlooking the intersection of Wilshire Boulevard and Rodeo Drive. A Florida-native, Ford was first inspired to work in the kitchen by his grandmother, which led him to hone his pastry skills and expand the range of his craft at reputable kitchens including, Trummer’s On Main, Four Seasons Hotel Baltimore, Bouchon and Bar Bouchon.
Oliver Quignon Viceroy L’Ermitage Beverly Hills Beverly Hills Executive Chef at Avec Nous
Born in the Northern French town of Beauvais, Executive Chef Olivier Quignon at AVEC NOUS, credits his Normandy upbringing and his family’s passion for food as his earliest culinary influences that still flavor his dishes today. His simple approach, visionary flavor pairings, and refined techniques are all reminiscent of his father’s culinary creativity, his mother’s home recipes, and his grandparents’ traditional Italian dishes. Quignon’s list of landmark kitchens include, Michelin-starred La Grande Cascade, Hotel de Crillon, Hotel du Louvre, Restaurant Port Alma, DANIEL, Bar Boulud and DBGB Kitchen and Bar.
Stephanie Boswell The Peninsula Beverly Hills Pastry Chef at The Belvedere
Growing up, Pastry Chef Stephanie Boswell was rarely allowed sweets which may explain why she recalls so vividly a family trip to Capri where she indulged in generous scoops of gelato straight from the cone. Today, the California native experiments with her own frozen confections in the pastry shop of The Peninsula Beverly Hills. The talented young chef oversees the hotel’s pastry department, from the delightful pastries served at The Living Room’s iconic afternoon tea to the whimsical and unexpected desserts found at the recently re-opened Belvedere. Stephanie’s modern interpretation of fine dining classics paired with artistically styled presentation resulted in her being named one of the Best Up and Coming Female Chefs in Los Angeles by CBSLA.com.
Alberico Nunziata The Beverly Hilton Executive Chef
Leading the culinary team at The Beverly Hilton is Executive Chef Alberico Nunziata. Originally from the village of San Gennaro Vesuviano on Italy's famed La Costiera, Chef Alberico grew up in the kitchen under the watchful eyes of his mother and grandmother. He began his formal training at the age of fourteen in Sorrento and later specialized in flours, pane and pizza. Chef Alberico has served as personal chef to the Italian Prime Minister, hosted his own cooking show and was a finalist on MasterChef Italia. In 2012, he moved to the United States, where he appeared on Food Network's Beat Bobby Flay and Cutthroat Kitchen. Chef Alberico's menu reflects both his mastery of classic Italian cooking techniques and his passion for using fresh, locally-sourced ingredients.
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Erika Tucker
Montage Beverly Hills
Montage Beverly Hills
Chris Ford
Beverly Wilshire, A Four Seasons Hotel
Beverly Wilshire, A Four Seasons Hotel
Oliver Quignon
Viceroy L’Ermitage Beverly Hills
Viceroy L’Ermitage Beverly Hills
Stephanie Boswell
The Peninsula Beverly Hills
The Peninsula Beverly Hills
Alberico Nunziata
The Beverly Hilton
The Beverly Hilton
Q1:
What dish on your menu embodies Beverly Hills?
Erika Tucker Former Chef de Cuisine
Let me start with our top most popular dishes with the locals. Our acai bowl with housemade almond butter, buckwheat groats, coconut, banana, chia seeds and raw mango honey. The sea bass fish tacos (the best and most beautiful tacos in southern California) with housemade grilled tomatillo salsa, radish, cilantro lime sauce, cotija cheese, baby tomatoes and jalapeno guacamole. Our housemade veggie burger is off the charts. It’s a sweet potato, quinoa and corn patty served open-faced on a brioche bun with melted Muenster cheese, avocado, watercress and arugula aioli. For dessert we make the most glutinous Nutella beignets with hazelnuts and vanilla bean crème anglaise. All of our food is made in-house from scratch, with love in small batches ranging from healthy, vegan, hearty and sometimes a little naughty.
Chris Ford Executive Pastry Chef
The Beverly Bar—a flourless chocolate cake complemented by cassis, chocolate mousse and 23 karat gold flakes. The new “Pretty in Pink” is a close second.
Olivier Quignon Executive Chef
Our Roasted Cauliflower for Two embodies the communal aspect of Beverly Hills. Carved tableside, it’s a great dish to share with a group and features premium ingredients as well as a new experience that encourages guests to branch out.
Stephanie Boswell Pastry Chef
I would have to say the Chestnut Mousse. It was absolutely inspired by the luxury and casual opulence of the city. I decided to make it look like a Fabergé egg. Each one is made from high quality dark chocolate that is then hand painted and finished with 24k gold leaf.
Alberico Nunziata Executive Chef
There’s a classic recipe called Carpaccio di Salmone Marinato. It's a wild Atlantic salmon, sliced thinly, sushi-style, marinated in organic lemon juice and served with fresh herbs, pink pepper and olive oil with a fresh garden salad of shaved heirloom carrots, frisée and arugula. No dressing, because the olive oil on the salmon serves to dress the salad. It's very simple, fresh and healthy, the kind of food Beverly Hills craves.
Beverly Wilshire, A Four Seasons Hotel
Chris Ford's dessert creations include his “Beverly Bar” and “Pretty in Pink.”
Viceroy L’Ermitage Beverly Hills
Chef Quignon’s Charcuterie plate available at Avec Nous.
The Peninsula Beverly Hills
“Chestnut Mousse” in a hand-painted chocolate shell inspired by Fabergé eggs.
Q2:
What is your definition of luxury?
Erika Tucker Former Chef de Cuisine
Comfort, extravagance, grandeur, quality.
Chris Ford Executive Pastry Chef
Time. Taking time to be in the moment and experience something unique and memorable.
Olivier Quignon Executive Chef
Luxury to me is being comfortable. It can be informal and yet still elegant. It is personalized and anticipates your every need.
Stephanie Boswell Pastry Chef
Luxury is about never having to want for anything.
Alberico Nunziata Executive Chef
Some people think luxury is something you buy, something expensive. But to me, luxury is something that makes you feel special. When I cook food, that is my priority; to give people a moment they can savor and enjoy. In Italian we say "commosso," it means to be moved by something. This for me is luxury. People have to feel that the chef cares about them. It's the idea of happiness—with equal parts charm and elegance—that I try to create with my food.