The Polo Lounge at The Beverly Hills Hotel, Los Angeles
As executive chef of the legendary Beverly Hills Hotel, Hawaiian-native Kaleo Adams applies a culinary philosophy centered on sustainable cooking and sourcing the best produce from local farmers markets throughout the hotel's entire dining operation. This includes the world- renowned and legendary Polo Lounge, Cabana Café, The Fountain Coffee Room, Bar NINETEEN12, in-room dining and special events. Leading a culinary team consisting of 60 cooks and eight sous chefs, his responsibilities also include menu creation, menu implementation, and kitchen operations for all outlets and banquets.
"We have the great fortune of being located in Southern California, and with this, among the finest regional ingredients in the nation," says chef Kaleo. "We utilize the abundance of seasonal items that are reflective of the premier, locally-sourced products and use this as the foundation of the dishes and menus that I create," he adds.
Chef Adams joined The Beverly Hills Hotel as executive chef during the hotel's centenary in 2012. Prior his arrival, this talented culinary professional - who is one of the Pacific region's top young culinarians - has over a decade of experience at some of the finest hotel properties and restaurants in the United States, including The Ritz Carlton, San Francisco, The Grand Wailea Hotel, Resort and Spa; Ondine under Chef Seiji "Waka" Wakabayashi; Roy's; 3660 on the Rise; and XYZ at the W San Francisco.