What is the chef at the Belvedere’s food philosophy?

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Although the décor of the Belvedere — plush floral carpeting, sweeping French doors and cream and gold accents — recalls the English countryside, executive chef James Overbaugh's food philosophy is all American. He creatively combines a focus on farm-fresh produce with interesting ingredients found throughout the world to produce an experience that is an invigorating taste of modern American cuisine. This Massachusettsian-turned-Californian has developed relationships with farmers and artisans all over the state, and his menu spotlights sustainable seafood, artisan meats and the year-round seasonality of the Golden State. You'll find everything from a New Orleans-inspired oysters Overbaugh to a true California dish such as yellowfin tuna tataki on his menu, and unique spices, flavor combinations and ingredients all make appearances. When Overbaugh took over as executive chef of the Peninsula Beverly Hills in mid-2008 — he now oversees a staff of 38 and is in charge of all of the hotel's food production, including menus for the Roof Garden, Club Bar and Living Room as well as catering events  he made two guarantees: that he honor the style of the prestigious hotel and that he modernize the menu with a new approach and twist.

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