WRITTEN BY 5 REASONS TO VISIT® EDITORIAL STAFF
PUBLISHED JUNE 2022 • 4 min read
5 Reasons to Visit® sat down with Culinary Director Steve Benjamin of Jean-Georges Beverly Hills and The Rooftop by JG at Waldorf Astoria in Beverly Hills, California.
Culinary Director Steve Benjamin
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up in France, and Paris was my playground. My grandparents, on my dad's side, were from Normandy (so butter, cream, and cheese were in my culture) and on my mom's side, they were from La Rochelle (southwest of France) so fish, oysters, crab, crustaceans, fleur de sel, special potatoes from Ile de Re (Poitou-Charente) were all a part of my education.
My cooking philosophy comes, of course, from all my mentors including Joel Robuchon, chef Eric Le Cerf , Chef Philippe Pitard, Chef Eric Pentecote, Chef Louis Grondard, Chef Philippe Braun and more. I’m always inspired by new textures, techniques, and ingredients during my travels as well.
Jean-Georges Beverly Hills & The Rooftop by JG at Waldorf Astoria Beverly Hills
Tell our readers an interesting fact or two about yourself.
I’m a Gemini so a double personality! I’m completely different at work as I am outside of the kitchen. I’m so passionate about cooking and obsess over technique and perfection to the point that sometimes I even dream about recipes.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
My absolute favorite food is Japanese food! I love raw fish sashimi and sushi. It shows the quality of the product and how someone can master it; how to prepare it with minimal preparation and a lot of precision.
Jean-Georges Beverly Hills & The Rooftop by JG at Waldorf Astoria Beverly Hills
What are three ingredients that you simply couldn’t live without?
Butter, bread, cheese and charcuterie (sorry I cannot stick only with only 3 ingredients!)
We love the art behind plating. What do you love about designing the perfect dish?
I love first imagining myself eating and enjoying that dish. I always follow the rules of no more than three flavors on the plate, purity in the plating, not too complicated, simple, elegant, great texture, cooking technique, color, and utilizing the best ingredients (focusing on seasonal ingredients from the local farmer’s market.)
Jean-Georges Beverly Hills & The Rooftop by JG at Waldorf Astoria Beverly Hills
Tell us about one of the most creative dishes you’ve created?
Cubes of beef short rib (cook like a pot au feu), beef gelee, with wasabi and celery mousse, duck Foie Gras with bread crouton.
Jean-Georges Beverly Hills & The Rooftop by JG at Waldorf Astoria Beverly Hills
Share your most recent awards and accreditations with us!
Michelin star in Las Vegas, Maître Cuisinier de France, winner of Chopped, winner of late night chef battle in Las Vegas, Escoffier member.
What are some of the latest trends you’re seeing in top restaurants across the globe?
Small restaurants with countertop seating, open kitchens with simple food and conviviality atmosphere. I believe that trend is something we developed with Joel Robuchon 20 years ago with the L’atelier concept.
What’s your favorite cocktail or beverage of choice?
Mezcal Negroni. Thank you to Chef Jean-Georges Vongerichten for introducing me to this one!
What do you love most about being the Culinary Director at Jean-Georges Beverly Hills & The Rooftop by JG at Waldorf Astoria in Beverly Hills, California?
Sharing my passion and experience with our team at Waldorf Astoria Beverly Hills and our restaurants, Jean-Georges Beverly Hills and The Rooftop by JG. I want them to learn what I learned in my career, and I want them to create their own culinary philosophies. To able to build a team of talent is a privilege for me and I’m so proud when they succeed.
