Denise Flanders, General Manager, has named Michael Treanor executive chef Hotel Bel-Air. Chef Treanor arrived at the hotel on December 20, and is responsible for overseeing the entire culinary operation of our iconic property, including Wolfgang Puck at Hotel Bel-Air, the Bar & Lounge, in-room dining, and banquets and events.
Treanor joins the hotel from Montage Beverly Hills where he was the executive chef. Prior to this he was the executive sous chef at The Ritz-Carlton Reynolds, Lake Oconee in Greensboro, Ga; chef de cuisine at The Ritz-Carlton, Atlanta; banquet chef at Hotel Bel-Air; chef de cuisine at Westin Charlotte, North Carolina; chef de cuisine at The Greenbrier, West Virginia; and sous chef of five-star, five-diamond Dining Room at The Ritz-Carlton Buckhead, Atlanta.
Born in Falls Church, Virginia, and raised in Savannah, Georgia, Treanor received an Associates degree in culinary arts at Greenbrier Culinary Apprenticeship Program. When not at work, he enjoys cycling, travel and spending time with his wife Suin, his son Taeo, and their English bulldog Mr. Biscuit.
Hotel Bel-Air is the most quintessentially exclusive hotel, delivering low-key elegance since 1946. This 12-acre tropical paradise is styled as a private residence with a famous oval-shaped pool and has been the setting for countless Hollywood moments. Most of the rooms and suites open directly onto gardens including the one-of-a-kind signature suites. Here Old Hollywood glamour blends with warm, contemporary style. At Wolfgang Puck at Hotel Bel-Air, Mediterranean-inspired Californian cuisine sets the standard and the sophisticated Bar & Lounge has an air of exclusive delight.
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