Focusing on innovative Italian food with a fresh, modern twist, Chef Williams won her current job at this fancy-night-out Beverly Hills destination, part of the Four Season Los Angeles complex, by competing for it on TV. Trained at the Global Culinary Academy in San Francisco, Chef Williams cooked under Wolfgang Puck at Spago and at Postrio in San Francisco before taking the reins at Culina, where she admits that when it comes to creating new recipes, she sometimes dreams them up in her sleep. Sweet dreams, indeed.
The restaurant offers a “live” crudo bar menu (settle in at the bar to watch just how fresh the preparation is) and on-point dinner service in a sleek, sexy space that doesn’t feel at all like a hotel eatery. Allow time for drinks in the intimate outdoor area with flickering fire pit; you’ll wish you could transport it “as is” to your own backyard.
