Garry Larduinat Named Executive Pastry Chef of Dorchester Collection’s Hotel Bel-Air


Emanuela Setterberg, general manager, has named Garry Larduinat executive pastry chef of Dorchester Collection’s Hotel Bel-Air. In his new role, Chef Larduinat is responsible for overseeing the pastry and dessert offerings throughout the iconic property, including signature restaurant Wolfgang Puck at Hotel Bel-Air, the popular bar and lounge, in-room dining, and banquets and events.

As the son of two chefs who grew up in Limoges, France, Chef Larduinat apprenticed at several premier restaurants and pastry shops throughout his native country, affording him a pedigree reflective of the quintessential French pastry chef. 

After landing the esteemed role of executive pastry chef at Borzeix-Besse Patisserie, a member of the International Relais Dessert Association, Chef Larduinat moved to New York City and assumed the role of executive pastry chef for the acclaimed Francois Payard Patisseries. For six years, he earned global recognition for his whimsical take on traditional French pastry, as evidenced by his 200,000 Instagram followers.

“I have always been drawn to colors and textures, and the foundation for this is the freshest and best ingredients,” says Chef Larduinat. “My classical French pastry background has me working with classic flavor combinations, but then adding an unexpected personal twist on the flavor, texture or presentation.  Incorporating elements such as salt or crunch showcases the main ingredients, and makes the dessert a memorable and even playful experience.”

Chef Larduinat is a graduate of Le Moulin Rabault, located in his hometown of Limoges, France.

Since opening in the fall of 2011, Wolfgang Puck at Hotel Bel-Air has earned numerous awards and accolades, including a Three-Star rating in the Los Angeles Times, named a Top US Hotel Restaurant in Food & Wine magazine, received a Forbes Four Star Award, and was named a Top Hotel Restaurant in the World by Huffington Post.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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