Chef Wei Chen, the mastermind behind the exquisite omakase experiences at The Belvedere restaurant at The Peninsula Beverly Hills, has been quietly crafting sushi perfection for years. With his residency running through April 18, this is your chance to witness the magic firsthand. A Culinary Journey from NYC to Tokyo
Chef Wei’s journey to becoming a sushi virtuoso began in the vibrant streets of New York City. He honed his skills at renowned sushi temples like 15 East, Shuko, and the legendary Sushi Nakazawa, where he worked under the tutelage of Daisuke Nakazawa, Jiro’s protégé from the acclaimed film Jiro Dreams of Sushi. During his time at Nakazawa Aspen as Executive Chef, Chef Wei earned a reputation for precision, creativity, and using the freshest ingredients possible. His work at Little Palm Island in the Florida Keys further solidified his dedication to excellence, as he wowed guests with his innovative and expertly crafted sushi creations. A New Chapter at The Peninsula
Now, Chef Wei is taking his talents to the iconic Peninsula Beverly Hills, where he is creating a truly unique omakase experience. With his menu featuring exotic ingredients and unconventional inspirations, from Roman pasta traditions to milk bread sandwiches, Chef Wei is pushing the boundaries of what is possible in the world of sushi. Sourcing and Ingredient Selection
David Hochman, a food journalist, sat down with Chef Wei to discuss his approach to sourcing and ingredient selection. “Sourcing is a key part in making sure that all the ingredients are the very best product you can get,” Chef Wei explained. “This entails having a great relationship with different sales representatives, each company has different levels of reps depending on caliber of establishment. They won’t admit it but this is true.”
Chef Wei’s dedication to finding the freshest and highest-quality ingredients is evident in his menu, which features items like musk melon, wasabi root, and rare seafood straight from Japan. Training and Tradition
Chef Wei’s training under some of the most meticulous sushi chefs in the country has had a profound impact on his craft. “There are not many rules I break because I respect tradition,” he said. “I wish I had a better answer.”
One of the most memorable experiences from his time at Sushi Nakazawa was working with “hikarimono” fish, silver fish that required meticulous preparation and curing. “We had to break down small pieces of fish, salt them, marinate them in vinegar and cure them, sometimes for multiple days depending on the type of fish,” Chef Wei recalled. Fusion and Creativity
Chef Wei’s creative approach to sushi is evident in his cacio e pepe-inspired udon noodle dish, which blends Italian comfort food with Japanese precision. “I lived in Italy to study abroad for a year during my sophomore year of college to learn Italian,” Chef Wei explained. “I fell in love with the culture and the food, and it reminded me a lot of Japanese cuisine.”
This fusion of flavors and cultures is a hallmark of Chef Wei’s cooking style, and it’s something that sets him apart from other chefs. The Art of Sushi
One of the most striking aspects of Chef Wei’s cooking is his attention to detail. “The things I notice would be the chef’s movements, that’s what I look at the most,” he said. “His or her movements should be thoughtful but at the same time effortless.”
David Hochman asked Chef Wei for his go-to sushi restaurants in LA and one non-sushi favorite, to which he replied, “Kaneyoshi is my favorite for sushi, and Bestia or Bavel, depending on the day, for non-sushi.”
Conclusion
Chef Wei Chen’s residency at The Belvedere restaurant at The Peninsula Beverly Hills is a rare opportunity to experience the art of private omakase. With his exquisite attention to detail and creative approach to sushi, Chef Wei is sure to leave a lasting impression on his guests. Don’t miss your chance to witness the magic firsthand during his residency, which runs through April 18. Book your table now and experience the ultimate sushi experience.
chef’s picks

• Kaneyoshi (sushi)
• Bestia or Bavel (non-sushi)

1. Chef Wei’s cacio e pepe-inspired udon noodle dish
2. His use of exotic ingredients and unconventional inspirations
3. His attention to detail and creative approach to sushi

“I love being a private omakase chef, but even I have to deal with disasters. One time, my check-in bag of all my products and equipment didn’t make the flight, and I had to scramble to find everything I needed.” — Chef Wei Chen

David Hochman is a food journalist who has written for several publications. He is based in Los Angeles. Follow him on Twitter. Follow Chef Wei Chen on Instagram. Reservations for Chef Wei’s residency are now available at The Belvedere restaurant at The Peninsula Beverly Hills. Book now and experience the ultimate sushi experience. This is a paid partnership. Photos by The Peninsula Beverly Hills and David Hochman for Food & Wine. Styling by Food & Wine. Photography by Food & Wine. Production by Food & Wine. This article was created in partnership with The Belvedere restaurant at The Peninsula Beverly Hills and The Peninsula Beverly Hills. This article may not be shared on social media without proper attribution. Cooking tips and recipes can be found on the Food & Wine website. Follow Food & Wine on social media. Food & Wine is part of the Meredith Corporation. The Meredith Corporation is an equal opportunity employer. The Meredith Corporation is committed to diversity and inclusion. The Meredith Corporation is an equal opportunity employer. The Meredith Corporation is committed to diversity and inclusion. This article was created in partnership with The Belvedere restaurant at The Peninsula Beverly Hills and The Peninsula Beverly Hills. Reservations for Chef Wei’s residency are now available at The Belvedere restaurant at The Peninsula Beverly Hills. Book now and experience the ultimate sushi experience. Follow The Peninsula Beverly Hills on social media. The Peninsula Beverly Hills is a luxury hotel located on Wilshire Boulevard in Beverly Hills, California. The Peninsula Beverly Hills is a member of the Luxury Hotel Group. The Luxury Hotel Group is a collection of luxury hotels located around the world. Follow The Peninsula Beverly Hills on social media. The Peninsula Beverly Hills is a member of the Luxury Hotel Group. The Luxury Hotel Group is a collection of luxury hotels located around the world. This article was created in partnership with The Belvedere restaurant at The Peninsula Beverly Hills and The Peninsula Beverly Hills.