MEET THE CHEF: Ralf Schlegel of The Belvedere at The Peninsula Beverly Hills in Beverly Hills, California

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5 Reasons to Visit® sat down with Michelin-starred Executive Chef Ralf Schlegel of The Belvedere at The Peninsula Beverly Hills in Beverly Hills, California.

Executive Chef Ralf Schlegel of The Belvedere at The Peninsula Beverly Hills in Beverly Hills, California

Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy? 

I grew up in the mountains of Austria, working in several different countries throughout Europe, and have traveled the world as much as I could to experience authentic cuisine. Doing this helped me understand the story behind different dishes, which I feel is important to understand any dish completely.

The Belvedere at The Peninsula Beverly Hills in Beverly Hills, California

Tell our readers an interesting fact or two about yourself.

I was born and raised in restaurants and hotels, and grew up with family members who were chefs and learned what inspired them on a day to day basis. I always had 5 to 20 chefs around me to teach me in a playful way to cook and taste. When my lunch or dinner was being made after school, I could not just stand around in the busy kitchen—I was always put to work, from peeling potatoes to cleaning shrimp, or getting items from the walk-in to the line.

Tell us about your absolute favorite food and why readers should try it if they haven’t already.

I cannot name just one favorite food—I like authentic cuisine whether it’s a Middle Eastern breakfast or poi from Hawaii, and the emotions it can create through its authenticity.

The Belvedere at The Peninsula Beverly Hills in Beverly Hills, California

What are three ingredients that you simply couldn’t live without? 

Eggs, rice and EVOO have saved me a couple of times after 16 hour shifts as a cook, so that I wouldn’t go to bed starving.

We love the art behind plating. What do you love about designing the perfect dish?

To me, the most important aspect of a dish is that it tastes good, before the art and plating.

The Belvedere at The Peninsula Beverly Hills in Beverly Hills, California

Tell us about one of the most creative dishes you’ve created?

One of my most creative dishes was Bees Wax Poached King Salmon with Propolis Sauce and Beeswax confit Baby Beets.

The Belvedere at The Peninsula Beverly Hills in Beverly Hills, California

Share your most recent awards and accreditations with us!

I did pass the Master Class in Professional Cooking in Germany (Deutscher Kuechen Meister), which gave me the legal rights to train Apprentices in Germany and see their growth. In America, my greatest accomplishment has been to be the leader of a great team, where together we earned a Michelin Star in Washington D.C. for 5 consecutive years prior to my departure.

What are some of the latest trends you’re seeing in top restaurants across the globe?

I am seeing a major trend in sustainable and plant-based foods.

What’s your favorite cocktail or beverage of choice?

In Austria 15 years ago before the seltzer water hype unfolded—Roemerquelle Emotion Apple Cider Vinegar & Elderflower Syrup was a nice summer refreshment. Additionally, Vier Spurige, It’s a mixed drink from red and white wine, water and lemonade that is very popular in the fall at the folk festival in the town next to where I grew up.

What do you love most about being the Executive Chef at The Belvedere at The Peninsula Beverly Hills in Beverly Hills, California?

The diversity of the team and the different backgrounds they all come from, working together to grow the individual in the team within the team, and that we all can work on fulfilling our goals and dreams professionally and as human beings.