Culinary Team

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.

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.

Originally trained as a stage performer, Chef Ruskell turned to the culinary arts as a way to fulfill both his artistic bent and epicurean passions. Now a five-time Food Network Challenge winner and named one of the "Top Ten Pastry Chefs in America" by Chocolatier magazine, Ruskell's culinary repertoire has allowed him to distinguish himself as one of the few pastry chefs who can truly do it all. Most recently, Chef Ruskell was awarded the title "Best Cake Artist in America" for winning the Food Network show, Last Cake Standing.

At Montage Beverly Hills, Chef Ruskell commands every element of his kitchen and takes great pride in offering guests a sumptuous menu of fresh desserts and the finest homemade treats daily. From decadent croissants, colorful macaroons and velvety chocolates at Afternoon Tea, to extraordinary cakes for private events, Chef Ruskell presents a menu of creatively simple delicacies featuring honest, wholesome flavors in one-of-a-kind presentations.

Channeling his background in performing arts, Chef Ruskell strives to achieve a visceral affect with all of his creations. A firm believer that food should never be too beautiful to eat, he specializes in desserts that are as incredible to look at as they are delicious to consume. Whether his task is to create an in-room amenity that sparks appetite and conversation, or a wedding cake that captures the essence and spirit of bride and groom, his objective is to evoke unexpected surprise and a curiosity for indulging with all his work. His exceptional gift for storytelling is just as evident. Drawing inspiration from personal experiences, each dish captures a heartfelt moment that Ruskell is eager to retell for others.

Chef Ruskell joined Montage Beverly Hills as Executive Pastry Chef after five years overseeing bakery operations for the three dining venues at Montage Laguna Beach, including the signature restaurant Studio. Previously a baking instructor and chef at the New England Culinary Institute, Ruskell has also held esteemed tenures as the owner and operator of Pastry Maxine in Scottsdale, chef pastissier at The Phoenician in Phoenix and pastry apprentice at Hotel Gray d'Albion's Le Royal Gray Restaurant in Cannes, France.

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.

Career highlights include earning the prestigious title of Master Sommelier (becoming the 60th American to do so); successfully opening Charlie Palmer's Aureole Restaurant at the Mandalay Bay Resort in Las Vegas; and launching his own consulting business, Wineworks Consulting Services, where he helps to build restaurant beverage programs, locate rare wines, and manage wine cellars for private collectors. Allyn accepted his first Sommelier position at the age of 25 at the Salish Lodge Inn in Snoqualmie Falls, Washington.

Allyn has been instrumental in leading the growth of the beverage program. In his spare time, Darius also enjoys his first passion of playing music, traveling, bike riding, snowboarding, and researching the beverage industry worldwide.

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.