I like Noah's approach to life. His surfer mentality is calming in the kitchen and he works really well with the team- doesn't let ego get in the way, and he uses ingredients in the way they are intended. In this sense, he is seeking to cook for the sake of cooking versus celebrity, which truly makes him a chef of a dying breed
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Los Angeles, CA (Vocus) April 28, 2009
Hotel Shangri-La, Santa Monica's iconic architectural gem, is preparing to open its first restaurant, The Dining Room. Owned by veteran restaurateur and nightlife impresario, Marc Smith, who also designed the 71-room hotel, the restaurant will be new American with a California fresh feel. Far from your grandmother's dining room table, this ocean front restaurant will be the place to be seen while enjoying the cuisine of one of the West coast's top chefs.
Smith hired Noah Rosen as the executive chef to oversee the restaurant and all other food and beverage outlets throughout the hotel. Rosen, a Southern California native with extensive experience working with some of the West coast's finest culinary establishments including Patina, Melisse, Mini Bar, Wilshire, and most recently as Chef de Cuisine at BLT, has designed a menu that will showcase his American Farmer's Market Cuisine with French sensibilities. His food, reflective of his vast experience, will be served with a social dining experience in mind, as well as priced in alignment with the current economy.
"I like Noah's approach to life. His surfer mentality is calming in the kitchen and he works really well with the team- doesn't let ego get in the way, and he uses ingredients in the way they are intended. In this sense, he is seeking to cook for the sake of cooking versus celebrity, which truly makes him a chef of a dying breed," says Marc Smith.
Rosen's goals for the food and beverage at Hotel Shangri-La are to be as green as possible, reduce its carbon footprint and source as much from the local California farmer as possible. Using this vision, Rosen designed a menu that combines the freshest of ingredients with his passion for culinary excellence. The result is a cuisine for which Rosen has become well-known- creative, simple and fresh.
The restaurant's wine list will be well aligned with Rosen's mandate as well. Predominately featuring a large selection of California wines, the wine list shows Rosen's insistence on supporting the local economy while minimizing the impact on the environment.
Tehmina Adaya, the owner and hotelier Hotel Shangri-La says, "The hotel has been a well known yet secret hideaway for the past 70 years. I felt that bringing in food and beverage would be instrumental in keeping our guests comfortable and satiated. Noah was an obvious pick because his food is fresh, modern and sensibile, with a French touch that is essential to making the finest western cuisine."
The Dining Room was designed in collaboration with acclaimed Santa Monica based architectural firm, Kelly Architects. Kelly Architects, who most recently won a 2009 Preservation Award by the Los Angeles Conservancy for the Coles Project, played an integral role in the preservation and design of The Dining Room. The design is similar to that of a plush ocean liner, featuring mahogany furniture, a curved bar, hardwood floors, and windows with propeller-like features.
George Kelly, president of Kelly architect says, "The Shangri-La streamline modern architecture played a large part in informing our design direction for the restaurants and bars. Reminiscent of the luxury ocean liners of the 1920s the minimalistic design of the Shangri-La was never truly completed and the hotel struggled to deliver its guests the promise of a fantastic voyage. I kept calling her "the ship that never sailed". From this absence we brought back to life the glamour of travel and elegant dining. Strong horizontal banding and natural materials gave us a very modern feel while still holding on the streamline modern character. The interior design uses subtle modern patterns in the furniture; the flooring and wood paneling were drawn from French designer Jean Michel Frank. His minimalist and sumptuous work also inspired the large curving reception desk."
To experience Rosen's culinary skills firsthand, intimate dining experiences can be arranged for select private parties and cooking retreats. This opportunity will allow guests to shop with Rosen at the Santa Monica Farmer's Market and work with him to learn his innovative approach to the culinary arts.
The restaurant is expected to open May 2009.
For hotel, restaurant or private dinners reservations, please contact 310-394-2791 or visit http://www.shangrila-hotel.com.
To view the complete biography on Noah Rosen, please see the link below:
Noah Rosen Biography
For press inquiries, please contact Cara Morrissey at Ballantines PR.
cara (at) ballantinespr (dot) com