Sofitel Los Angeles at Beverly Hills has reopened its famous restaurant and lounge Estérel, with Executive Chef Fernando Bedolla at the helm. With a wealth of experience under his belt, Bedolla has created a new menu that draws on the diverse tastes of the city.
Growing up in the City of Angels, Bedolla spent much of his time helping his mother, grandmother, and aunts cook for the entire family. Inspired by the women in his family, Bedolla pursued his passion for the culinary arts at the International Culinary School at the Art Institute of California — San Diego, where he honed his skills as a part-time line cook at Donovan's Steak & Chop House and Stone Brewery.
After completing his studies, Bedolla made a career move to Los Angeles, where he chased his dreams of becoming a successful chef in the hospitality industry. He landed a position for six years at Marriott International, where he learned the ropes and different avenues of business. During this time, he also held positions across various properties in the United States, including Marina Del Rey Marriott, JW Marriott San Francisco Union Square, Westin Denver Downtown, The Peabody Memphis, Tennessee, and Hilton Little Italy San Diego.
As the newly appointed Executive Chef at Estérel, Bedolla brings a new menu that pays homage to the diversity of Los Angeles while being a powerful and unique blend of Bedolla's own life and culinary journey. Guests can choose from delicious selections, including Tuna Poke Tostada, Canitas Bao, Baby Romaine Fried Oysters, Pan Roasted Salmon, and the Wagyu Burger made with Truffle Cheese, Crispy Bacon, and Huckleberry Spread, to name a few.
