Four Hands for a Special Dinner | Culina, Four Seasons Hotel Los Angeles at Beverly Hills, CA

Sophie Gayot Rogelio Garcia Mitch Austin | Four Seasons Beverly Hills
Sophie Gayot with Executive Chef of Four Seasons Hotel Los Angeles at Beverly Hills Mitch Austin and Executive Chef of Four Seasons Resort and Residences Napa Valley Rogelio Garcia | Photo © GAYOT.com
By Sophie Gayot

When two chefs come together at Culina, Four Seasons Hotel Los Angeles at Beverly Hills, CA

Los Angeles, CA, November 2023

It is with some kind of nostalgia that I am writing about the dinner that was held on October 21, 2023, at the celebrated Four Seasons Hotel Los Angeles at Beverly Hills. For many years back in the days, the Canadian Four Seasons Hotel group had accustomed us to fine dining. Each property proudly had its gastronomic restaurant.

In 2010, the Four Seasons Hotel Los Angeles at Beverly Hills broke the mold, or, I could say, led the way to a more casual dining experience at the luxurious hotels. It opened the door to Culina Modern Italian, a restaurant we defined as “a chic spot offering an ‘enoteca’ experience with a casual elegant atmosphere.” Devoted to Italian cuisine, the restaurant, which has seen chef changes, is now called Culina Ristorante + Caffè — I recently wrote about it and raved about the pizza.

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A Collaboration Dinner

Culina: Focaccia
Auro: Heirloom Tomato Gazpacho

So when executive chef Rogelio Garcia from the Four Seasons Resort and Residences Napa Valley announced that he would be coming to the City of Angels to share the stove with Mitch Austin, executive chef of Four Seasons Hotel Los Angeles at Beverly Hills, I knew that the evening would be very different from the “regular” Culina menu and would bring the delicate culinary memories of the past.

Auro: Crudo of Japanese Madai
Culina: Carnaroli Risotto
Culina: Chilean Seabass

Chef Rogelio Garcia, who was born in Mexico, has beautifully integrated the flavors of his birthplace in his creations. The coconut and aguachile poured in the Japanese Madai crudo is the perfect illustration. The presentation of the dish was so elegant. Then chef Mitch Austin made quite an impression with the chanterelle and black truffle risotto, and the colorful Chilean seabass with its red kuri and bagna cauda emulsion.

> Watch the savory part of the dinner in the exclusive video above.

Auro: Australian Wagyu, mole negro, honeynut squash, pearl onion
Auro: Australian Wagyu with a different sauce

As I am not a fan of cinnamon, Rogelio modified his mole negro Australian Wagyu for me, and served it with a sauce that I will remember for a while.

I made cheese part of the evening, as being French, I have to have fromage to conclude the savory feast I was just treated with.

Quite a finale!

After looking at the video above, I am sure you will react like me while the beautiful bird framed painting was ripped in front of me. But after all, we are in Hollywood, and we all like a good show.

The surprise underneath was a delicious combination of a toasted brown butter oat cake, blueberry “caviar,” sunflower ice cream and blueberry meringue.

Thank you, chefs. To the next dinner!

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