Chef Thomas Bellec began cooking at a young age, inspired by his grandparents who ran a renowned bakery in Brittany, France. After apprenticing in his home town of Concarneau, he started an extraordinary, international culinary career.
Having a father who was a professional fisherman, Bellec was raised on seafood and out fishing on a weekly basis. “If not with a rod, I was waiting for low tide and collecting mussels, clams and periwinkles to eat soon after with the family” said Chef Bellec.
In regards to seafood, Chef Bellec currently enjoys the Sea Bream on his menu. “I love the texture and the taste, especially the crispy skin. However, when at home, I often cook lobster on the barbeque with garlic butter and make a lobster salad sandwich. I also encourage customers to eat local and sustainable; we need to do a better job on managing our ocean resources!”
His current position as Executive Chef at Beverly Wilshire, A Four Seasons Hotel comes after many previous positions with Four Seasons in Canada, Uruguay, Boston, and more. With his extensive international culinary career spanning thirty years, Chef Bellec was recently inducted into the esteemed Maîtres Cuisiniers de France. He always wanted to play with food and please people – a recipe for success, if there was one!
Beverly Wilshire, A Four Seasons Hotel
9500 Wilshire Boulevard
Beverly Hills, CA 90212
Phone: (310) 275-5200