All Food And Drink

  • Italian

    Culina Ristorante

    An award-winning culinary experience that perfectly captures the cosmopolitan vibe of Los Angeles, Culina’s fresh Italian dining is frequently touted as the area’s best.
  • Cabana Restaurant

    Experience Cabana Restaurant at Four Seasons Hotel Los Angeles at Beverly Hills. Indulge in vibrant American cuisine in an intimate outdoor setting.
  • Italian

    Culina Caffè

    Wine and espresso pair in true Italian fashion at Culina Caffè, an Italian-inspired lounge that features fresh, seasonal plates with a traditional Italian focus.
  • The Lounge

    Cap the evening with a visit to The Lounge, where you can enjoy a light bites menu coupled with specialty cocktails, an extensive wine list and live entertainment on Thursday, Friday and Saturday nights.
  • In-Room Dining

    We’re happy to serve you in your room, or cater your personal events in your guest room with a specially designed event menu.
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Culinary Experiences

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Events

  • Sunday, 10:00 am – 2:30 pm

    Sunday Brunch

    Gather your family and friends and join us for the return of our iconic brunch buffet at Culina, including made-to-order omelets and Belgian waffles, fresh seafood and artisanal salads, carving and dessert stations. USD 149 plus tax per person.

Meet The Team

A man in a white chef's coat.

Mitch Austin

Executive Chef
Mitch Austin has been appointed Executive Chef at Four Seasons Hotel Los Angeles at Beverly Hills, overseeing all food and beverage outlets, including Culina Ristorante, Windows Lounge, Cabana Restaurant, In-Room Dining and Banquets. Finding his culinary passion at a young age, Mitch would spend his weekends cooking in the kitchen with his mother and uncle for family events and parties.
A male chef in a white chef's coat in front of plants.

Mark Pollard

Culina Executive Chef
Four Seasons Hotel Los Angeles at Beverly Hills welcomes Mark Pollard as the new Executive Chef of Culina Ristorante. Pollard has worked as executive chef at top restaurants across San Francisco, Los Angeles, The Hamptons and Chicago. With Culina, he is enhancing the menu to include flavours from southern Italy and other parts of the Mediterranean, marrying Italy’s Amalfi Coast flavours with local California ingredients. This will include the freshest produce, vibrant herbs, local citrus, bright flavours and the highest quality seafood. There will be a new handcrafted cocktail program with a range of Aperol Spritz and housemade limoncello using Culina’s lemon trees.

Los Angeles is a paradise for chefs. The quality of fruits, vegetables and herbs in California is amazing, and each restaurant has its own unique philosophy about food, which reminds me of Italy.