Dorchester Collection's Hotel Bel-Air, scheduled to re-open in the fall after 24 months of extensive refurbishment and redesign, has inked an agreement with Master Chef Wolfgang Puck and his restaurant group, the Wolfgang Puck Fine Dining Group (WPFDG), to oversee all of the property's food and beverage operations.

This includes the restaurant and bar, room service, catering and events and the quintessential garden terrace. The restaurant will be called Wolfgang Puck at Hotel Bel-Air and the culinary concept will be focused on modern California cuisine with European and Mediterranean influences.

It is incredibly exciting to once again work with Hotel Bel-Air and to be part of its extraordinary restoration, stated Wolfgang Puck. We look forward to evolving the cuisine and the service programs at this iconic property, while respecting the tradition and heritage of the hotel. All of our menus will reflect the healthy California lifestyle and will showcase the best of California's wonderful, fresh ingredients such as produce from Chino Farms and local farmers' markets, all-natural poultry and sustainable seafood.

The Austrian-born chef came to Los Angeles in 1975 after having worked in Paris and in Les Baux in the South of France where he learned the culinary techniques of Nouvelle Cuisine. He used this cooking style to create his own California cuisine which quickly rose to national attention. Puck has a long history with Hotel Bel-Air dating back to the early 1980's when he consulted on all of the hotel's food and beverage operations including menu creation and chef training.

The new association with Hotel Bel-Air further builds upon Puck's relationship with Dorchester Collection, with the scheduled September 2011 opening of CUT at 45 Park Lane in London.

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