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Spago Beverley Hills
Beverley Hills, CA

More Information: http://wolfgangpuck.com

Chef Lee Hefter credits the success he currently enjoys at Spago Beverly Hills as much to being a dedicated teacher, as his culinary gifts. The inspiration and encouragement he has received from mentors along his path have given Hefter the keys to realizing his vision. Driven by his dedication to training and management, Hefter=s kitchen offers an impressive breadth of sophisticated dishes to hundreds of diners night after night.

Hefter has always been an avid student of food. He learned to cook in order to satisfy his curiosity about the unusual flavors of the Chinese and Italian take-out dinners his family frequently shared. He started his apprenticeship at a young age through several New Jersey - New York area establishments. Head of a top New Jersey country club by the age of 21, Hefter spent four years developing his strong management skills.

Eager for a change, Hefter migrated west. In San Francisco, he connected with chef Barbara Tropp, still an important guiding force in his life today. Hefter spent two years at Tropp=s China Moon Cafe, one of the area=s most interesting Asian-inspired restaurants. Pursued by Wolfgang Puck, Hefter came to the original Spago in 1993 and worked as a sous chef for two years.

As his most influential mentor, Hefter credits Puck with teaching him to realize his culinary vision - emphasizing the purity and simplicity of good food. After Leaving Spago, Hefter worked his way through Europe=s two and three star restaurants - L=Ousteau de Baumaniere, L=Aubergade and Troisgros among them - for six months before returning to Los Angeles as the Chef of Puck and Barbara Lazaroff=s Granita restaurant in Malibu. At Granita, Hefter began to make a name for himself, drawing patrons from all over Los Angeles, and earning high marks with the food press.

In late 1996, Puck Asked Hefter to supervise the kitchen at Spago Hollywood, prepare for his future role as Chef of Spago Beverly Hills and continue his duties at Granita until his successor was in place. By April 1997, Hefter was pleased to be able to focus his efforts solely on Spago Beverly Hills. With Puck, Hefter created an elegant menu emphasizing the best ingredients available, seasoned with influences of other cultures. The wide array of dishes changes daily, undergoing significant metamorphosis each season. Hefter is acclaimed by local reviewers for the wonderful flavors and consistent high quality of Spago=s cuisine.

Named by Restaurant & Institutions as one of the ABest Young Chefs in America@1997, Food & Wine Magazine ABest New Chef@ 1998. Nominated for ABest Chef California@ by The James Beard Foundation 2002, 2003 and 2004, Awarded ABest Chef California@ by The James Beard Foundation 2005 Awarded AChef of Merit@ By Bon Appetite Magazine 2004. Hefter=s continued dedication and passion for excellence forecast more delicious meals, devoted fans and accolades in the years ahead.

Events:
On Friday, April 13, at 7:00 p.m., Executive Chef Lee Hefter will join four other acclaimed Vail Valley chefs for the festival’s third and final Chefs Showcase Dinner. The five-course, five-chef gourmet dinner — in which courses are paired with special selections from fine wineries attending the festival — promises to be a true culinary extravaganza, followed by a live auction featuring rare bottles from the wineries. Tickets, $150 per person, are not included with the Festival Pass and are only available through Taste of Vail.

Chef Hefter will also be one of the many aclaimed Chef's at the Grand Taste, Auction & Dance on Saturday, April 14, from 7:00pm - 10:00pm.