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Art of Plating Challenge: Chef Hugo

The charismatic culinary expert and executive chef of Wolfgang Puck at the Hotel Bel-Air takes on our ART OF PLATING challenge featuring artistic Bernardaud dinnerware, with mesmerizingly colorful results.

Bernardaud provides the porcelain and nature the fare, but it is Chef Hugo Bolaños who convenes them into harmonious high art through a dialogue of color. Before the kitchen called, the head chef of Hotel Bel-Air studied illustration, and it is evident in every masterful stroke and spoonful. Given the delicate geometry in the ivory white of ‘Aboro’, Bolaños gave its golden rings a garden of color to embrace with a stunningly fresh crudité. Challenged into a darker palette by ‘Détails’ smoke-gray border, he siphoned inspiration from thin garnet lines into a medley of luscious tomatoes basking in golden olive oil, while extending shadowy outlines via black olive crisps. The lessons of a larger canvas were not lost in him and his art is never more beautifully illustrated than in a bite on Bernardaud.

Watch our video above to go into the kitchens of Wolfgang Puck at Hotel Bel-Air with Chef Hugo, see his art come to life, and get a breakdown of the challenge via exclusive interview with the charismatic chef by clicking his photo on the right. To view Chef Hugo's page in our 2015 Style Book, click on the cover of our book, located on the bottom right of the page.

With Bernardaud, the feast begins before a drop of food hits the porcelain. Every morsel is seemingly elevated to high art when the table is set with plates that bear their mark. No one understands this more intimately than chefs of the world’s premiere fine dining restaurants. Bernardaud is the canvas to their art. For the company’s 150th anniversary, world-renowned artists of multiple mediums were invited to place their art within the confines of the famed French round canvas. Mesmerized by the results, we asked if any art form could truly live on a canvas that is an art within itself. Chef Joachim Splichal of Patina, Ari Rosenson of CUT, and Hugo Bolaños of Hotel Bel-Air answered, and so began a lesson in the art of plating.

Delve into depths of the Art of Plating with world-renowned Chef and Founder of the Patina Group Chef Joachim and Executive Chef of CUT at the Bevelry Wilshire Chef Ari.