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by Sophie Gayot
The picture behind über-chef Wolfgang Puck and me adorns the wall of one of Puck’s many kitchens in Los Angeles. The question is a good one: “What would Wolfgang do?” I think by now the celebrity chef who has catered the Governor’s Ball after the Academy Awards for the past eighteen years really knows what he is doing.
Look at the success of his vast restaurant empire. The latest baby in the basket is simply called Wolfgang Puck at Hotel Bel-Air. After the massive two-year renovation of the legendary hotel, there was no room for mistakes. Read the just-published review of the restaurant to see that none were made.
See inside the restaurant and dishes in our Wolfgang Puck at Hotel Bel-Air photo gallery.
(Photo by Joseph Switzer)
by Sophie Gayot
The pool pictured in the photo to the left of this text is at the just-reopened Hotel Bel-Air, but most guests won’t be allowed to use it. It is to be used exclusively by those high-rollers staying in the brand-new 6,775 square-foot Presidential suite. Just imagine the luxury: one bedroom, one bathroom (although adjoining rooms may be connected for a maximum of five bedrooms and five bathrooms), indoor and outdoor living spaces, a private dining room for ten, chef’s kitchen, study, great room with a grand piano, and that magnificent pool, all for $15,000 or so per night.
If that one-of-a-kind space is too big for you, choose from the other 58 rooms and 45 suites the historic hotel now has to offer. Twelve of them are completely new, in new buildings constructed into the hillside; make sure to ask how to get there before heading there. This is the result of two years of renovations, remodeling, and refurbishing, and somewhere under $100 million dollars invested by the Dorchester Collection to make the Hotel Bel-Air more grand and splendid than it ever was since its 1946 opening. When you own a legend, you are obliged to maintain its status.