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The Beverly Hills Hotel Appoints 3 Executives
Including Alex Chen to Executive Chef

August 2009 (Los Angeles) – The Beverly Hills Hotel, one of the Dorchester Collection, has announced the appointments of three top-notch culinary and catering professionals: Alex Chen as Executive Chef, Ali Kayhan as Director of Catering and Conference Services, and Robert Allen as Regional Director of Culinary and Food and Beverage Operations. 

“All of these individuals represent an inspiring new asset to the evolution of our Los Angeles based hotels,” said Alberto del Hoyo, Regional Director of West Coast USA and General Manager of The Beverly Hills Hotel and Hotel Bel-Air. “With Alex’s refreshing creativity, Ali’s catering insight and Robert’s depth of culinary knowledge, the properties are destined to attain even greater heights of excellence.”

Alex Chen
A talented culinary professional with nearly a decade of experience at some of the finest hotel properties in North America, Chef Chen is responsible for all dining operations at The Beverly Hills Hotel which includes the world renowned and legendary Polo Lounge. Leading a culinary team consisting of sixty cooks and nine sous chefs, his responsibilities also include menu creation, menu implementation, and kitchen operations for The Cabana Café, The Fountain Coffee Room, Bar NINETEEN12, In-Room Dining, Special Events, and Off-Site Catering.    Chef Chen joined The Beverly Hills Hotel as Executive Sous Chef in 2005. Prior to his arrival at hotel, Chef Chen was appointed Senior Sous Chef at the Four Seasons Hotel Chicago, a Mobil Five Star, AAA Five Diamond property.   Prior to this assignment, he served at the Four Seasons Hotel Toronto, starting in 2001 as Chef de Cuisine in Studio Café, the extremely successful restaurant of the Four Season’s flagship property. Chef Chen built his strong culinary foundation by studyi`ng culinary arts at Vancouver Community College in British Columbia, Canada graduating with distinction and certification in 1999. Throughout his culinary career, Chef Chen has participated in numerous culinary competitions where he consistently placed first, a testament to his culinary talent. 

Ali Kayhan
Born in Tehran, schooled in Missouri, and experienced in all aspects of catering and banquet services, Ali Kayhan is the new Director of Catering and Conference Services at The Beverly Hills Hotel. He came to the property in late 2008 and now oversees all on- and off-property catering operations. Before joining the Dorchester Collection, Kayhan held an array of catering-related positions at hotel addresses across the country. In 2008 he was tasked with taking The Fairmont Miramar in Santa Monica to “the next level,” and succeeded in raising the tab of the average check by 33% in just six months. Previously, Kayhan was the General Manager for Wolfgang Puck Catering at Hollywood and Highland, Puck’s flagship property, Senior Catering Manager at The New York Palace, Senior Catering Sales Manager at The Plaza Hotel in New York, and a Catering Manager at the New York Marriot Marquis in 2000. Raised in the Iranian capital, Tehran, Kayhan spent many years in France and Austria before relocating to the United States in 1988.

Robert Allen
Formerly the Director of Food & Beverage and Executive Chefof The Beverly Hills Hotel, Robert Allen is now the Regional Director of Culinary and Food and Beverage Operations for the Dorchester Collection, responsible for all food, beverage and culinary operations at The Beverly Hills Hotel and Hotel Bel-Air. Allen joined The Beverly Hills Hotel in 2005, delighting diners with his signature modern California cuisine created with French accents and culinary techniques, as well as his deep respect for highest-quality ingredients. Previously, Allen toured with globe landing positions at many top kitchens, including The Pan Pacific Hotel Vancouver, The Four Seasons Chicago, The Four Seasons Toronto, Hotel Ritz Paris and Le Gavroche London. Allen has earned a wide variety of international media and industry acclaim, receiving the Robert Mondavi Award of Culinary Excellence (2000) and competing in the prestigious Bocuse d’Or (1999) in which he won the “Prix Viande” and fourth place overall - the highest ranking by a North American chef.

The launch of Dorchester Collection in 2006 signaled a change to the strategic goals of the company. By applying its unrivalled experience and capability in owning and operating some of the world’s great individual hotels, the company’s vision is to become the ultimate hotel management company, with a passion for excellence and innovation, honoring the individuality and heritage of its iconic hotels.   This will be achieved through acquisition as well as management of wholly-owned and part-owned hotels. The Dorchester Collection is the successor to the Dorchester Group, originally established in 1996 to manage a portfolio of some of the world’s foremost luxury hotels in Europe and the USA. 

Dorchester Collection’s Chief Executive, Christopher Cowdray has set out the company’s goal to have between 15-20 hotels by 2015.   The current portfolio is managed by Dorchester Collection:

The Dorchester in London
The Beverly Hills Hotel in Beverly Hills
Le Meurice in Paris
Hotel Plaza Athénée in Paris
Hotel Principe di Savoia in Milan
The New York Palace in New York
Hotel Bel-Air in Los Angeles
Opening 2010
Coworth Park, Ascot, UK
45 Park Lane, London

Alisha Mahon
(323) 903-3712

Also See: Dorchester Collection Appoints.Alberto del Hoyo to Regional Director for West Coast USA and Timothy Lee to General Manager at Hotel Bel-Air / December 2008



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