The Peninsula Beverly Hills has announced the appointment of Ralf Schlegel as executive chef. Bringing over 20 years of hospitality and Michelin-starred restaurant experience to the role, Schlegel will oversee the culinary concepts of each of The Peninsula Beverly Hills’ dining outlets, including its signature restaurant, The Belvedere and rooftop restaurant, The Roof Garden.
“The Peninsula Beverly Hills is a beloved dining destination for the local community and our global clientele alike,” said Offer Nissenbaum, Managing Director, The Peninsula Beverly Hills. “We’re thrilled to welcome Ralf to our team and are certain that with his incredible skill, taste and passion we will create new, elevated dining experiences, laced with classic favorites for locals and guests to enjoy.”
A third-generation chef trained in French, German, and Italian cuisine, Schlegel will combine his European cooking style with the local Los Angeles produce to create a fresh and seasonal experience. Under his charge, the hotel will soon debut a new menu at The Roof Garden, which will combine classic menu items that guests know and love with a refreshed European feel.
“There are few hotel brands that carry the esteemed, global reputation of excellence that is synonymous with The Peninsula Hotels and I am honored to join The Peninsula Beverly Hills’ team to help shape its culinary direction,” said Schlegel. “By catering to the hotel’s devout local clientele and creating inspired new dishes infused with European flair, I hope to further cement The Peninsula Beverly Hills as a LA dining institution that cannot be missed.”
Before joining the Peninsula family, Schlegel served as the Executive Chef at The Jefferson Hotel in Washington, D.C. for over a decade, earning the restaurant a Michelin star in 2016. Originally from Germany, Schlegel comes from a long line of chefs and hoteliers. At the age of 11, the Schlegel family moved to Austria, where he developed his true love for the kitchen surrounded by master trained chefs and hoteliers, solidifying his passion for the culinary and hospitality world.
