We have put together one of the best culinary teams in the California desert. Led by Executive Chef, Bruno Lopez and Jorge Martinez, Chef de Cuisine.
After graduating from high school, Lopez trained at the Ferrandi School in Paris and apprenticed at L’Espadon, a Michelin one-star restaurant at Hotel Ritz in Paris. Honing his culinary skills in France in such places as Versailles for 3 years and South America during his Military Time, he decided to take his talent to San Francisco where he joined the Le Meridien Hotel as Chef de Cuisine at Pierre Restaurant. Following his tenure at Le Meridien, Lopez joined The Ritz-Carlton, San Francisco as Executive Sous Chef. He remained with Ritz-Carlton for 10 years as executive chef in Marina del Rey, Dubai, and Half Moon Bay. Prior to joining the Bel-Air, Lopez’s culinary experience included positions as the Executive Chef at Raffles L’Ermitage Hotel in Beverly Hills and the Regent Beverly Wilshire.
Lopez joined Executive Chef Dodd as Chef de Cuisine in The Restaurant at the Bel-Air in February 2005. Together they focus on showcasing the unique culinary offerings of California, including fresh seasonal vegetables, meats and cheeses, which are signature ingredients at The Restaurant at Hotel Bel-Air.
Lopez is a member of Confrerie de la Chaine des Rotisseurs, Club Culinaire of Los Angeles, Les Toques Blanches International, the James Beard Foundation, L’Academie Culinaire de France since 2005 and the Prestigious Association des Maitres Cuisiniers de France ( French Master Chef) since 2008, with only 350 members worldwide .
Chef de Cuisine
Born in Peru and raised in Venezuela, Martinez began his culinary journey at the age of 14 after moving to Miami, Florida. His natural talent and genuine passion for the craft became led him to being training with local chefs, and ultimately kick started his career at 18. After working as a Pantry Cook for Miami’s Pan-Asian restaurant Tatu, Martinez was promoted to Lead Cook after 17 months.
Educated at Le Cordon Bleu, he spent six months at an internship program at the restaurant Estella where he learned traditional Italian, French, and Japanese cooking methods. Martinez would eventually join the Marriott International team at the Autograph Collection after serving as Cook 1 and Chef de Partie at Turnberry Restaurant inside the Fairmont Hotel in Miami.
Martinez started his tenure with The Ritz-Carlton Hotel Company in Sarasota, Florida where he served as Cook 1 and oversaw the culinary offerings in the Club Lounge. When The Ritz-Carlton, Rancho Mirage opened in May of 2014, Martinez was eager to become a part of the new resort. Starting as the Chef de Parte for State Fare Bar & Kitchen, as well as the banquet department, Martinez quickly gravitated towards his next step in his career. Now serving as the Chef de Cuisine at The Edge Steakhouse, he has cultivated an array of culinary experience and creativity.