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Beverly Wilshire, A Four Seasons Hotel

  • 9500 Wilshire Boulevard, Beverly Hills, California, 90212, U.S.A.
BEV_1497_square_300x300

Amir Nematipour

THEBlvd Privé Restaurant Chef
“What I always try to instil in my cooks is that you can taste the love that was put into a dish while it was being prepared.”

 

Four Seasons Tenure

  • Since 2016
  • First Four Seasons Assignment: Current

Employment History

  • Brentwood Country Club, Los Angeles; Sodexo, Malibu; Westlake Village Inn, Westlake Village; Jumeirah Hotels and Resorts; Dubai; Le Meridien Hotels and Resorts, Amsterdam

Birthplace

  • Tehran, Iran

Education

  • Hoge School Van Amsterdam and HORECA, Amsterdam

Languages Spoken

  • Dutch, English, Farsi, German  

“What I always try to instil in my cooks is that you can taste the love that was put into a dish while it was being prepared,” says Amir Nematipour, Restaurant Chef at Beverly Wilshire, A Four Seasons Hotel. “To me it is one of the most fundamental points to cook with passion and love, and that really does translate to delicious food. “

Born in Tehran and raised in Amsterdam, Nematipour’s passion for food first began at the age of five when his grandmother exposed him to Persian cuisine. By the age of 16, with his grandmother’s influence and the varied epicurean landscape of Amsterdam, he knew he wanted to study the culinary arts. Upon graduating from the International Cooking School and finishing his Hospitality Management at the Hoge School Van Amsterdam and HORECA, Nematipour completed his apprenticeship at the Le Meridien Amsterdam, which launched him into his career with the Jumeirah Hotel Group in Dubai. 

He quickly moved up the ranks to become sous chef of their flagship property, the Jumeirah Beach Hotel. During this time, his passion for executive sous chef at Brentwood Country Club and now, Chef at Beverly Wilshire, A Four Seasons Hotel since 2016.

With more than 20 years of experience in the field, he strives to instil classic techniques to produce an array of fresh seasonal food, while never losing the love and passion behind the plate. “I also try to educate my team that recipes are merely guidelines at best; you need to add the final finishing touch.''

Nematipour brings this diverse background and experience to the tables of the Hotel’s outdoor dining eatery, THEBlvd Privé. As an extension of THEBlvd Restaurant, the focus for his menu is of course California cuisine, in addition to ensuring the food is sourced locally, and is seasonal. “THEBlvd Privé menu offers a marrying of the diverse flavours and regions of the world that are represented here in Southern California,” says Nematipour. “We’re pushing the boundaries of food pairing, as well as exposing our guests and their palates to flavours from East to West.”

Nematipour speaks four languages, and is quickly pursuing the fifth – Spanish. He is actively involved in setting up a non-profit company with a few other chefs and restaurateurs in the area to preserve and transport leftover food from hotels and restaurants in Los Angeles to homeless shelters. His believes that as a chef, one holds a responsibility and an obligation to the community to contribute one's skills and passion to those less fortunate.