The Seven Sins of Hugo Alejandro Bolanos |
Executive Chef, Hotel Bel-Air |
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Hugo Bolanos grew up in a family with a long history and tradition surrounding food. His great grandfather had one of the first butcher shops in Guatemala’s grand central market, which was passed down through generations to Hugo’s father. Growing up in Guatemala, he enjoyed the summers on his family’s farm on the outskirts of the ancient city of Antigua. His family raised their own products and established the tradition Hugo maintains today of cooking classic dishes from his native Guatemala at home. His parents eventually migrated to the United States when Hugo was 7 years old, where his father worked in restaurant after restaurant, sometimes holding down 2 and 3 jobs at the same time.
This formed the foundation of Hugo’s strong work ethic, which he credits his father for instilling in him. In his father’s words, “if you are going to get out of bed to do something, be the best or don’t get out of bed at all”. Hugo had a passion for drawing and painting but soon realized that when he didn’t have a brush in hand, he was busy in the restaurant - either in the front with the guests or back in the kitchen feeding his passion for restaurant life. |
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But he didn’t have his first true “taste” of the kitchen until he had an opportunity to work without pay at a restaurant called Ducz in Pasadena and learn from Chef Fred.
The Japanese chef had previously worked for Wolfgang Puck at his legendary fusion restaurant Chinois in Santa Monica. Puck would eventually welcome back the Japanese chef, and Hugo got his first introduction to Wolfgang when he opened his first ever Catering Kitchen at Hollywood & Highland, hosting Hollywood’s elite during Oscars weekend. It was at a party for actor David Carradine that Hugo would have his first chance to “impress” the master chef, but as we all know too well, things don’t always go as planned. As the story goes, the party was a huge success, but ended with Hugo crashing the catering van into Wolfgang’s then prototype Mercedes. Wolfgang came out from the party only to see his beloved car ruined.
He gave Hugo one look and said “Its okay - you weren’t hurt and that’s what matters”.(If you ask Wolfgang about this now, he laughs and says that Hugo has been paying him back ever since.) By coincidence, the next day Hugo had been chosen to assist at Puck’s flagship restaurant Spago to help with a special Charlie Trotter dinner. Wolfgang came into the kitchen, spotted Hugo, and began a heated discussion with the man who would become Hugo’s biggest influence, Lee Hefter. Lee was then Spago’s legendary Executive Chef, and the inspiration behind Wolfgang’s ever growing fine dining group of restaurants.
Wolfgang and Lee could not believe that Hugo had the audacity to show his face at Spago after ruining Wolfgang’s car. But somehow, they forgave him, and Lee Hefter and Wolfgang have been guiding Hugo’s career ever since. They brought him from Beverly Hills to New York to Paris, enabling him to work alongside some of the world’s greatest chefs, including Daniel Boulud, Mario Batali, Eric Ripert and Alain Ducasse. To this day, Hugo always credits his mentor Lee Hefter for much of his success, having learned so much from him while working as Chef de Cuisine at CUT steakhouse, and eventually in his current role as Executive Chef of Hotel Bel-Air.
It has at times been a tough road to success, but Hugo has never forgot his humble beginnings and how far his experiences have taken him. |
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| Wrath - What makes you angry about the hospitality industry?
Laziness, if you are in hospitality, then simply be in it. Don’t be in it because you want to get paid, or because you want to pass the time doing something constructive. Live it or stop wasting our time.
Greed - If all your food fantasies came true what would be on your Plate?
It’s really not the food but who it’s prepared by. I would tell you if I could have a dream plate, it would include a potato prepared by Joel Robuchon, or vegetables by Alain Passard... even tamales made by my mother. For me it would be more about fantasizing who would cook the food that goes on my plate.
Sloth - What do you do to unwind?
Right now... sleep, play, eat, and be with my wife and nine-week old daughter. It is never enough time, and I can’t imagine what I ever did before she was born.
Pride - What are you most proud of?
Having been allowed the privilege to travel to Singapore, Tokyo, Paris and London. As a young boy - and before I became a cook - I never thought I would get the opportunity to visit and enjoy some of the world’s best culinary experiences.
Lust - Is there anything that you are still lusting to achieve?
One can never feel complete satisfaction with achievements. They are merely celebrations of things you did yesterday. I try, but I constantly only focus on what is next.
Envy - who are you most envious of?
When I see chefs like my mentor Lee Hefter and Wolfgang Puck, who seemed to have figured out with their experience that they can take on anything, I very much admire this. When I have made as many mistakes as they have, then I will be able to get to where they are as chefs.
Gluttony - have you ever over indulged?
Yes in the best city in the world…Paris. I ate at the Plaza Athenee for breakfast, and enjoyed tasting menus at Michelin restaurants for lunch and dinner. I felt like you could scrape my arm and then butter your bread with it. I was in a food coma after that.
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| We put the spotlight on the industry's most recognisable faces in our new interview segment "Seven Sins". If you want to know what inspires the industry's movers and shakers or what your favourite food loving celebrity likes to indulge in then you'll find it in their Seven Sins. |
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