Los Angeles, California - April 20, 2012 -- Acclaimed restaurant leader and wine director Stephane Lacroix has been named Director of Food and Beverage for Dorchester Collection’s newly-transformed Hotel Bel-Air.  Lacroix now oversees food and beverage operations at the re-opened property, encompassing its highly-rated Wolfgang Puck restaurant, the beautiful Terrace, The Bar, In-Room Dining and Banquets/Social Celebrations in The Garden Ballroom, Palm Room and Swan Lake-adjacent Lawn.

Stephane Lacroix joins Hotel Bel-Air from the two Michelin star-rated GILT Restaurant at The New York Palace Hotel, where he served as restaurant general manager. Under his leadership, GILT was named "Best Business Bar in New York City" by Entrepreneur magazine and one of the "Top 10 Romantic Restaurants in the U.S." by Gayot.com. GILT also achieved the Wine Spectator Grand Award in 2011, thanks to the restaurant’s acclaimed 3,200-selection wine program.

Edward A. Mady, Regional Director of the West Coast for Dorchester Collection and General Manager of The Beverly Hills Hotel, lauds Lacroix for his leadership strength as well as his celebrated wine and restaurant track record. “We are delighted to welcome Stephane Lacroix to Hotel Bel-Air and are thrilled to have a truly inspiring leader and wine expert on board as we further celebrate our reopening.”

“Joining the team at Hotel Bel-Air is a dream come true,” said Lacroix. “I look forward to becoming part of an iconic property that is setting new hotel and restaurant standards, and I also look forward to engaging with the Los Angeles hospitality community. It is an honor and a thrill to return to the truly exceptional food and wine environment that is California.”

Stephane Lacroix began his wine career in 1985 at Le Puy-en-Velay Hotel School in France and then became assistant sommelier for Le Clave in Clermont-Ferrand, France.  He continued his education at Chamalières Hotel School, where he was awarded “Best Young Sommelier of Central France.”  In 1990, he attended the highly-regarded Tain L’Hermitage Sommelier School and was named “Best Young Sommelier of France – Bordeaux Wines” and “Best Young Sommelier of Monaco.”

After graduating from Tain L’Hermitage, Lacroix worked with many top-ranked chefs including Roger Vergé at Le Moulin de Mougins in Mougin; Alain Ducasse at Le Louis XV at the Hotel de Paris in Monte Carlo; Jean-Louis Palladin at the Watergate Hotel in Washington, D.C.; and Michael Mina at Aqua in San Francisco.  He also opened Aqua at the Bellagio Hotel in Las Vegas.  Immediately prior to joining The New York Palace, he was with The Ritz-Carlton, San Francisco, where for eleven years he served as Director of Wine and Sommelier for the hotel and for its Forbes-Five Star, AAA Five-Diamond restaurant, The Dining Room.

About Hotel Bel-Air
After an extensive 24-month refurbishment and redesign, Hotel Bel-Air reopened its doors on October 14, 2011. Hotel Bel-Air's thoughtful restoration of the iconic 103-room hotel was led by interior designer Alexandra Champalimaud with Rockwell group designing all the dining and entertainment venues.  Many of the hotel's beloved features remain, including outdoor fireplaces, Jacuzzis, spacious decks, specialty suites and the signature Bel-Air swans.  While great care was taken to maintain the hotel's originality, several new elements have been introduced to reflect a new generation of Bel-air aesthetic and offerings, including new hillside accommodations with sweeping canyon views, "loft" guestrooms, a fitness studio and Spa by La Prairie. A vibrant new culinary statement has been introduced, as celebrated Chef Wolfgang Puck oversees the hotel's dining operation.  This includes Wolfgang Puck at Hotel Bel-Air, Lobby Lounge, The Bar, Social Catering and In-Room dining.  Stylish indoor and outdoor function space is also offered for events from 14 to 300.

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