Gilles Arzur
A native of France, Gilles Arzur has recently been named Executive Chef of Beverly Wilshire, Beverly Hills (A Four Seasons Hotel). With over 25 years of experience, Gilles joins the Hotel with an impressive culinary background from around the world. Born in Brittany at the westernmost tip of France and raised in a small oceanside town, Gilles love of exceptional cuisine first began by cooking for his own family at the age of 12.
Most recently with Four Seasons Resort Bora Bora, Gilles is now thrilled to be in the LA scene, and will oversee all kitchen operations and menu creation for The Blvd, Pool Bar & Café as well as In-Room Dining. His passion lies in creating innovative menus that make his restaurants key destinations for fine dining aficionados. Gilles is also an enthusiast of local-products, skilled at sourcing local foods and incorporating unique flavors into his classic French training. Since the availability of local ingredients changes frequently, Gilles instills a culture of continuous creativity in his kitchen. “Local seasonal products are truly amazing here in California. We take advantage of them, and are imaginative about how we use them,” says Gilles.
Gilles’ culinary training followed a classic French regimen: upon graduating from hotel school at Bonnes Nouvelles à Brest, he toured the country for his apprenticeships. His mentor, the great French chef Paul Bocuse, plucked him from his pastry chef position in 1989 and developed both his culinary and his management skills. Gilles progressed quickly and within two years, was tasked with opening Bocuse’s restaurant in Moscow. He also served as executive chef of Café des Architectes at the Sofitel Chicago Water Tower and held executive chef positions with Sofitel, both at the acclaimed Montreal restaurant Renoir and in Los Angeles.
Gilles is currently living in Los Angeles with his wife and three-year-old son, and is an avid sailor and long-distance runner who also enjoys Bikram yoga.
