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Wolfgang Puck Names New Head Pastry Chef At Wp24 Restaurant And Lounge

Friday, January 11, 2013
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Master Chef Wolfgang Puck has appointed Chef Michael Aguilar as the new head pastry chef of his restaurant WP24 atop The Ritz-Carlton, Los Angeles. Aguilar has an intense passion for confectionary arts and brings with him more than 10 years of experience through time at Michelin Star restaurants and award-winning resorts.

Aguilar joined the team at WP24 Restaurant and Lounge in 2011 and had been working side-by-side with then the lead pastry chef and executive chef to create innovative, Asian-inspired desserts.

After earning his degree from Le Cordon Bleu’s California School of Culinary Arts, Aguilar began his pastry career as a pastry cook at the St. Regis Monarch Beach Club Resort and Spa in Laguna Beach. Aguilar furthered his career in Las Vegas where he worked at Fleur de Lys under Michelin-Starred chef Hubert Keller. After a year in Las Vegas, Aguilar returned to Southern California where he worked at the landmark Beverly Hills Hotel.

Aguilar’s desserts at WP24 showcase his classic style with modern touches. The dessert menu features items including Liquid Caramel with caramelia mousse, almond nougatine, chocolate sorbet and buttermilk chocolate cake; Kabocha Cake with pumpkin cream, cranberry ginger and maple bourbon ice cream; and Miso Butterscotch with caramel braised apple, spiced apple donuts and cider sorbet.

“I am thrilled to take on this new roll and continue my work with the talented WP24 team,” said Aguilar. “My vision for the pastry program is to showcase my passion for confectionary arts and continue the journey of creating a superb fine dining experience at one of Downtown L.A.’s best restaurants.”

WP24 opened in April 2010 and has since changed the culinary landscape of downtown Los Angeles. Legendary chef and restaurateur Wolfgang Puck serves his modern interpretation of traditional Chinese cuisine at this new restaurant concept. The menu, developed by Puck and managing partner and executive corporate chef of the Wolfgang Puck Fine Dining Group, Lee Hefter, reflects their time spent in the Far East and respective passion for Asian ingredients and cooking methods. The fine dining restaurant, including lounge, formal dining room and private dining room, is located on the 24th floor of The Ritz-Carlton, Los Angeles and boasts spectacular views of the Los Angeles skyline. For reservations, please contact WP24 at (213) 743-8824.

The Wolfgang Puck Fine Dining Group specializes in operating high-end, innovative restaurant concepts known for its proven formula of exceptional and consistent cuisine, service, management and design. The award-winning restaurants of the Wolfgang Puck Fine Dining Group include Spago (Beverly Hills, Las Vegas, Maui and Beaver Creek); the critically acclaimed CUT (Beverly Hills, Las Vegas and Singapore); Chinois (Santa Monica); Postrio Bar & Grill (Las Vegas); Trattoria del Lupo (Las Vegas); Wolfgang Puck Bar & Grill (Las Vegas and Los Angeles); Wolfgang Puck Pizzeria & Cucina (Las Vegas); Wolfgang Puck American Grille (Atlantic City); Wolfgang Puck Grille (Detroit); The Source by Wolfgang Puck (Washington, DC); Five Sixty (Dallas, TX) and WP24 by Wolfgang Puck (Los Angeles). Now open, CUT at 45 Park Lane, London. In November 2011, when the historic Hotel Bel-Air re-opens, Puck will oversee all of the food & beverage operations including a new restaurant called Wolfgang Puck at Hotel Bel-Air.

A landmark of the downtown skyline, The Ritz-Carlton, Los Angeles is a sophisticated haven at the vibrant center of the city. The hotel features 123 well-appointed guest rooms and suites, an expansive Club Lounge on the 23rd floor, luxury spa, exclusive rooftop pool and bar on the 26th floor, and more than 100,000 square feet of meeting and event space. The hotel is also home to WP24 Restaurant and Lounge featuring award-winning dining from Chef Wolfgang Puck. For more information, please visit www.ritzcarlton.com/losangeles.

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