Edward Mady, Dorchester Collection’s Regional Director West Coast U.S.A and General Manager, has named Michael Santoro executive chef of The Beverly Hills Hotel. Chef Santoro arrives at the hotel on October 17 and will be responsible for overseeing the property’s entire culinary operation, including the Polo Lounge, Fountain Coffee Room, Cabana Café, Bar Nineteen12, in-room dining and banquets and events.
Prior to this, Chef Santoro was the executive chef of the Watergate Hotel in Washington, D.C., and introduced a new food and beverage offering following its reopening after an extensive renovation in 2016. Before this, he was the executive chef at New York City’s Andaz 5th Avenue flagship property.
Throughout his 15-year culinary career, Chef Santoro worked at dining establishments around the country, including Blue Duck Tavern in D.C., Boqueria and Gilt in New York City, and The Mildred in Pennsylvania. He also spent time working at several Michelin-starred restaurants in Europe, including Mugaritz in San Sebastian, Spain, and U.K.’s Fat Duck.
A native of Cleveland, Ohio, Chef Santoro earned a Bachelor of Science degree in Culinary Arts from Johnson & Wales University in Rhode Island, and previously attended Cleveland State University. Included among his industry recognitions are 2014 nominations for The James Beard Foundation Awards Outstanding Chef Mid-Atlantic, and Star Chefs' Rising Star Chefs Awards.
The landmark Beverly Hills Hotel, which has been open for over 100 years, offers 210 guestrooms and suites, spread among 12 acres, including private historic bungalows with a residential feel. Its dining options include the Polo Lounge, vintage Fountain Coffee Room, Bar Nineteen12 and the Cabana Café. A full-service spa is also offered, in addition to its pool and cabanas. The hotel recently underwent a restoration of its public areas and all main house accommodations and select bungalows, with the remaining bungalows being redesigned in phases.