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Q & A

Cyrille Pannier

As Executive Chef of Four Seasons Hotel Los Angeles at Beverly Hills, Cyrille guides the award-winning Culina restaurant and Cabana restaurant by the pool, as well as Windows Lounge, in room dining, and all the banquet events and press film junkets throughout the hotel, including weddings, private dinners, Screening Room events, charity functions, and more. Chef Cyrille also recently participate in Chefs Cycle, where he rode from 300 miles from Carmel to Santa Barbara for charity, to help fight child hunger.
1

What's the first dish you remember cooking?

I was making crepes to celebrate "la chandeleur" France crepe day. The kitchen was a mess, there was flour and eggs all over the kitchen counter and the crepes barely edible.
2

What Prep To You Hate To Do? Love To Do?

I hate to slice onions and shallots because they make me cry each time. I love shelling pea because it’s so relaxing!
3

What food is your guilty pleasure?

High quality dark chocolate late in the evening.
4

If You Weren’t A Chef What Occupation Would You Like To Try And Why?

An athlete or a sailor. To sail around the world is a dream I hope to fulfill some day
5

What Or Who Inspires Your Culinary Creativity And Why?

It can be anything: the smell of an ingredient, a portrait, art work, people... The spark of turning something intangible into an edible creation!

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