Viviane, the Kelly Wearstler-designed eatery elegantly sequestered within the Avalon Hotel Beverly Hills, announced that Jack Hotchkin has been appointed as Executive Chef.
Hotchkin brings nearly 15 years of culinary experience from around the country. Prior to joining the team at Viviane, Hotchkin served as Head Sous Chef of The Pikey, as well as Sous Chef and Chef de Cuisine at Soho House West Hollywood and Chateau Marmont, respectively. A graduate of Le Cordon Bleu International, Hotchkin specializes in crafting American and European-inspired cuisine with fresh, locally sourced ingredients and a California flare.
“Viviane is a unique Californian restaurant inspired by continental cuisine and the perfect place to escape and relax,” says Hotchkin. “I am excited to make my debut as an executive chef with such an innovative and thoughtful group like Proper Hospitality.”
Viviane is an elegant, indoor/outdoor eatery all centered around the Avalon’s boomerang-shaped pool with private cabanas. The recently redesigned restaurant space embraces a revival of mid-century California, with an authentic 1950s-60s collection of vintage furniture hand-selected from around the world. A sumptuous palette of deep and turquoise blues, gold, ivory, and neutral tones in an array of materials and patterns provides a sexy, subtle atmosphere throughout all dining spaces.
Viviane is open daily for breakfast from 7 to 11 a.m. and lunch from 11 a.m. to 3 p.m. Dinner is available Sunday through Thursday from 5:30 to 10 p.m. and Friday to Saturday from 5:30 to 11 p.m. Happy Hour is available daily from 3 to 6 p.m.