Chef of the Moment: Hugo Bolanos, the ‘naked’ chef of Hotel Bel-Air

Hugo Bolanos is the executive chef of Hotel Bel-Air, overseeing the entire food and beverage operation of the iconic hotel, including Wolfgang Puck at Hotel Bel-Air.

The Guatemala native attended Pasadena City College and worked as executive sous-chef at Puck’s Spago in Beverly Hills. His culinary training includes time spent at Alain Ducasse au Plaza Athenee in Paris and Daniel, Babbo and Le Bernardin in New York.

Most recently he was chef de cuisine at Puck’s steakhouse Cut. At Wolfgang Puck at Hotel Bel-Air, Bolanos is cooking, for example, grilled Marcho Farms veal chop; Dover sole with black trumpet mushrooms and sweet and sour shallots; black truffle pot pie with Jidori chicken; and New Zealand venison with braised red cabbage, chestnut puree and Marasca cherries.

What’s coming up next on your menu?

Right now, we are focused on offering light and approachable food that people can relate to. One of my favorite quotes about food can be credited to the well-known food writer Curnonsky, and he has said that “food should taste of what it is” ... very simple but to the point. To this end, we recently added a new section on the menu called “Naked on the Wood Grill.”

Latest ingredient obsession?

Dried ghost chile peppers. You can make syrups out of it or even flavored salts. The peppers add a different note of heat that is really unique.

What restaurant do you find yourself going to again and again?

Wurstkuche downtown. They serve Belgian-style fries with Maldon sea salt, a funky variety of sausages, including Louisiana hot links, Filipino Maharlika and even alligator. To top it off, they have a huge craft beer selection on tap and a DJ at night.

The one piece of kitchen equipment you can’t live without, other than your knives?

I know this is not categorized as a piece of kitchen equipment, but I have to go with a soft-feel BIC ballpoint pen (black ink only). I either have it on my ear or hanging in my jacket pocket at all times. To be successful at what I do, I have to be extremely organized, and I find myself constantly writing down ideas or updating my notes. This is all part of the ever-changing, never-boring workday in the kitchen. I have learned that cooking is as much about organization as it is about how things taste. So do not ask to borrow my pen and not return it!

What chef has most influenced you?

My main influence is chef Lee Hefter. In my life and career, he has been a guiding light. I never forget how fortunate I am to have been able to rise through the ranks in his kitchens the hard-knock way and really earn it. I truly believe this is the best way to learn the craft.

Hotel Bel-Air, 701 Stone Canyon Road, Los Angeles, (310) 472-1211, wolfgangpuck.com.

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