BEVERLY HILLS: 2 Chefs in Competition

BEVERLY HILLS: 2 Chefs in Competition



Executive Chef Alex Chen is headed for the Bocuse d’Or 2013; Executive Pastry Chef Jean-Francois Suteau is going to the World Pastry Cup 2011

June 2010 (Los Angeles) – The stars of the kitchen are shining brightly at The Beverly Hills Hotel, where Executive Chef Alex Chen and Executive Pastry Chef Jean-Francois Suteau recently qualified to play lead roles for their home countries in two major international culinary competitions. The successes go a long way to explaining the culinary renown of the Dorchester Collection address, which wows diners at the legendary Polo Lounge, The Cabana Club Café, The Fountain Coffee Room and Bar NINETEEN12.

Drawing on a decade of experience at some of the finest hotels in North America – not least “The Pink Palace” he now calls home – Executive Chef Alex Chen was recently named to represent his home country of Canada at the Bocuse d’Or – the culinary equivalent of the Olympic Games – a biennial competition to be held in Lyon, France in 2013. Chen was selected from a field of five chefs following two days of intense competition at George Brown College in Toronto.

Chef Chen applies a culinary philosophy centered on modern North American cuisine founded in classic French technique. His passion for using the finest product the region has to offer is clearly reflected in the menus he thoughtfully creates. A talented culinary professional with nearly a decade of experience at some of the finest hotel properties in North America, Chef Chen is responsible for all dining operations at The Beverly Hills Hotel

Meanwhile, don’t even think about skipping dessert at The Beverly Hills Hotel, where Executive Pastry Chef Jean-Francois Suteau was recently selected to be captain of the U.S. team at the World Pastry Cup – Coupe du Monde – to be held in Lyon in January 2011. Suteau earned the honor, competing against 11 other top pastry chefs in qualifying rounds held in Grand Rapids, Michigan in April 2010. He will be one of three chefs on Team USA, one of 22 pastry teams expected at the biennial competition.

Jean-Francois Suteau’s work, which incorporates seasonal produce and classic French culinary technique, has been showcased at the hotel since 2007. Selections like a light, crispy French Meringue served with Crème Fraiche Sorbet or Poached Yellow Peaches with White Peach Sorbet atop Crème Caramel reinforce his French-Californian theme. One of Suteau’s signature desserts is the rich Mango Opaline, made with coconut cream, mango sorbet, and raspberry sauce, which was profiled in Pastry Art magazine. Chef Suteau’s pastries have also earned critical praise from D Magazine, Modern Luxury, and the Dallas Morning News.

So toques off to Chef Chen and Chef Suteau on their impressive achievements, and here’s inviting you to drop by The Beverly Hills Hotel to experience the culinary creativity that will soon be showcased on competitive display on a world stage.

Rates at The Beverly Hills Hotel from $390, pending availability. For more information or to make reservations, please call (310) 276-2251 or (800) 283-8885 or visit the website at

Editors Notes

The Dorchester Collection is the successor to the Dorchester Group, originally established in 1996 to manage a portfolio of some of the world’s foremost luxury hotels in Europe and the USA.   Dorchester Collection’s Chief Executive, Christopher Cowdray has set out the company’s goal to have between 15-20 hotels by 2015. The current portfolio is managed by Dorchester Collection:

The Dorchester in London

The Beverly Hills Hotel in Beverly Hills

Le Meurice in Paris

Hotel Plaza Athénée in Paris

Hotel Principe di Savoia in Milan

The New York Palace in New York

Hotel Bel-Air in Los Angeles (closed for refurbishment)

Coworth Park, Ascot, Berkshire (opening late summer 2010)

45 Park Lane, London (opening January 2011)