We are thrilled to announce that the renowned Chef Mark Pollard has taken the culinary reins at the illustrious Culina restaurant in Beverly Hills’ iconic Four Seasons Hotel. With a stellar career defined by innovation and excellence, Chef Pollard brings his remarkable expertise and flair to this culinary destination.

Having made his mark at some of the world’s most celebrated restaurants, Chef Pollard’s journey reads like a culinary adventure. His creative genius was evident at his previous ventures, including the critically acclaimed “Balthazar” in New York and the trendsetting “BOA Steakhouse” in LA. With a knack for seamlessly blending flavors from around the globe, he has garnered a devoted following of gastronomes who eagerly await his next masterpiece.

Now at Culina, Chef Pollard’s influence is palpable in the exciting new menu additions that promise to tantalize taste buds and ignite senses. Diners can indulge in the seductive flavors of Charred Grilled Octopus, exquisitely complemented by the zing of Calabrian Chili Aioli. The Shrimp Pasta, featuring the bright essence of seasonal Meyer Lemon and just the right kick of chilies, is destined to become a signature favorite.

For those seeking heartier fare, Chef Pollard presents the magnificent Bistecca Alla Fiorentina, a succulent and perfectly grilled T-bone steak that pays homage to the rich tradition of Italian cuisine. Alternatively, guests can revel in the Whole Branzino, elevated with a harmonious medley of Mediterranean Herbs & Shallot Vinaigrette, transporting diners to the sun-soaked shores of the Mediterranean.

With Chef Mark Pollard at the helm, Culina embarks on a new era of culinary exploration. His dedication to sourcing the finest ingredients, combined with his artistic presentation and bold flavor profiles, promises an unforgettable dining experience. Prepare to be dazzled as Chef Pollard’s culinary narrative unfolds, inviting guests on a gastronomic journey that will leave a lasting impression.

Words by Thomas Burleson