Gabriel Ask joined Montage Hotels & Resorts as Executive Chef for Montage Beverly Hills in February 2011.
In this role, Chef Ask leads the culinary operations of Montage Beverly Hills, continuing the property's commitment to creative dining experiences that feature a modern infusion of California's finest seasonal ingredients and artisanal products. Chef Ask is responsible for the special events, private dining, catering and conference services, banquets, and the stunning rooftop restaurant, The Conservatory Grill, which features unparalleled views of the Hollywood hills, at Montage Beverly Hills.
Chef Ask began his culinary career working for award-winning chef Thomas Keller at famed French Laundry and continued on to hone his skills under such other prestigious chefs as Alain Ducasse and Joël Robuchon. Most recently, Chef Ask served as Executive Sous Chef for The Resort at Pelican Hill. Prior to that, he was with the Bellagio Hotel and Casino.
In his free time, Chef Ask enjoys spending time with his wife and infant son, skiing, golfing, traveling, and cooking with friends.
Executive Chef, Scarpetta Beverly Hills
Scott Conant brings a deft touch and unwavering passion to creating food that is unexpected and soulful at Scarpetta and Faustina at The Cooper Square Hotel, both in New York City. Scarpetta garnered a glowing three-star review from The New York Times and was named one of the Best New Restaurants in America by Esquire magazine.
In 2008, Conant opened Scarpetta at Miami Beach's Fontainebleau resort, which received a four-star review from The Miami Herald. In 2009, Scarpetta received a nomination for Best New Restaurant from the James Beard Foundation. In June 2010, Conant opened a Scarpetta at the Thompson Toronto. Scott will also open D.O.C.G, a new wine bar at the Cosmopolitan of Las Vegas, which is slated for December. A graduate of The Culinary Institute of America, Conant was named one of America's Best New Chefs by Food & Wine magazine in 2004. He has appeared on The Today Show, MARTHA and Bravo's Top Chef. On the Food Network, Conant can also be seen as a guest judge on "Chopped" and as host of the "24 Hour Restaurant Battle." Conant has published two cookbooks: New Italian Cooking and Bold Italian.
Executive Chef, Scarpetta Beverly Hills
A fifth generation restaurateur, Alessandro "Alex" Stratta joined Scarpetta Beverly Hills as Executive Chef in January 2013. In this role, he works closely with Scott Conant to oversee all operations of the restaurant, which is located inside Montage Beverly Hills in the heart of the Golden Triangle in Beverly Hills, California.
Most recently, Stratta was the executive chef of ALEX, the renowned French fine dining restaurant at Wynn Las Vegas. He was also the award-winning chef of Stratta at Wynn Las Vegas, where he demonstrated his mastery of classic Italian-American cuisine in a casual, yet vibrant setting. In April 2011, Stratta introduced his cooking to a national audience as a contestant on the third season of the popular Bravo TV program, Top Chef Masters. Stratta came to Wynn Las Vegas from Renoir at the Mirage Hotel and Casino, where he received acclaim for his world-class menu and innovative approach to cuisine distinguished by his marriage of regional French and Italian ingredients.
Prior to his 6 years at Wynn Las Vegas, Stratta was at the helm of ‘Renoir' at the Mirage Hotel and Casino where he received national acclaim for his world-class menu and innovative approach to cuisine distinguished by a one-of-a-kind marriage of regional French and Italian ingredients. In just four months Renoir received Mobil's highest Five-Star rating, one of only 14 restaurants in the U.S. to be awarded this honor. During his six-year tenure at Renoir, the restaurant maintained its Mobil Five-Star stature as well as garnering AAA's Five-Diamond award and Las Vegas's top culinary rating in the Zagat Guide.
He is a graduate of the California Culinary Academy.
Executive Sous Chef, Montage Beverly Hills
Roger Eggleston joined Montage Hotels & Resorts as Executive Sous Chef for Montage Beverly Hills in May 2011.
In this role, Eggleston will work closely with Executive Chef Gabriel Ask assisting the culinary operations of Montage Beverly Hills, continuing the property’s commitment to creative dining experiences that feature a modern infusion of California’s finest seasonal ingredients and artisanal products. Eggleston will assist with all culinary operations for the hotel including special events, private dining, catering and conference services, banquets and the stunning rooftop restaurant, The Conservatory Grill, which features unparalleled views of the Hollywood Hills. Eggleston began his culinary career at Campton Place Restaurant in San Francisco, Mix Las Vegas in Mandalay Bay, and the Ritz in Sarasota, Florida. Prior to joining Montage Beverly Hills, Eggleston worked as Executive Sous Chef at Bardessono Hotel and Spa in Yountville California. A graduate of the California Culinary Academy in San Francisco, in his spare time Eggleston likes to golf and travel.
Mark Hefter is considered one of the great young talents in the wine world today. Within ten years of being able to drink, he has earned the title of Advanced Sommelier, the second-highest level awarded by the Court of Master Sommeliers, and is a Certified Specialist of Wine from the Society of Wine Educators. He is also the two-time Regional Champion of the Best Young Sommelier Competition.
After stints with Le Cirque and Osteria del Circo Restaurants in both New York and Las Vegas, Wolfgang Puck's Spago and Chinois, and opening 55° Wine+Design in Las Vegas, Hefter has moved to Los Angeles to open Montage Beverly Hills and help write the five different wine lists throughout the property. With an unpretentious, enthusiastic approach while still maintaining the highest standards of service to the guests at Montage Beverly Hills, Hefter is considered "prototype" Sommelier in the modern restaurant industry.