Sean Hardy, a Boston native, brings a little bit of east coast inspiration to Beverly Hills with his menus at The Belvedere restaurant. For the better part of a decade, Hardy has made a home for himself at The Peninsula Beverly Hills overseeing all service for food and beverage outlets within the hotel including The Belvedere, The Living Room, The Roof Garden, The Club Bar, Private Events and Room Service. His dedication has provided The Belvedere continued success garnering the AAA Five Diamond Award for 12 consecutive years.
Hardy trained and graduated with high honors at The Culinary Institute of America in New York City. Through his education, he brought extensive managerial experience to The Peninsula Beverly Hills. During his hiatus from the hotel, he held a series of prestigious culinary positions including: executive sous chef at the Four Seasons Hotel in Palm Beach, Florida, lead chef instructor of the New England Culinary Institute, and executive chef of The Lodge at Koele in Lanai City, Hawaii, which was rated Top Resort in the Pacific by Condé Nast Traveler.
Hardy, who considers himself a purist in terms of ingredients, hopes to continue The Peninsula’s excellent culinary tradition. “It’s about refinement of flavors and presentation of textures—things we’ve been doing for a while,” he explained. His signature dishes include California Duck Liver “Hot and Cold” with Apples “Three Ways;” “Beef Two Ways,” which includes Pan Roasted Kobe Style Rib Eye and Braised Beef Short Ribs; Five Spiced Peking Duck with Calabaza Squash, Golden Raisins and Cinnamon Sauce; Maine Lobster Pot Pie, and Seared Tasmanian Salmon.