Robert Allen Sulatycky, 1999

Technical Advisor Bocuse d’Or 2009

Robert Allen Sulatycky is both the Executive Chef and Director of Food and Beverage of the world renowned Beverly Hills Hotel and Bungalows. The Beverly Hills Hotel presides majestically above Sunset Boulevard, in Beverly Hills, California, and is part of the Dorchester Collection, a portfolio of the world’s foremost five-star luxury hotels.

Chef Sulatycky was drawn to the Beverly Hills Hotel from Four Seasons Hotel Chicago, by its “international reputation, idyllic beauty, and unparalleled location and celebrity clientele.” Since his arrival in 2005, Chef Sulatycky has taken the legendary Polo Lounge, host to many of the world’s most powerful, talented, famous and beautiful people, to unprecedented culinary heights.

Born in Canada, Sulatycky began his career in Calgary, Alberta, graduating at the top of his class at SAIT in 1988. He apprenticed under Executive Chef Vincent Parkinson at the Delta Bow Valley Hotel and earned over twenty awards in international competitions as a young cook, including the Culinary Olympics in Frankfurt, Germany, 1992; the International Culinary Arts Competition in Sapporo, Japan, 1988; and Food and Hotel Asia in Singapore, in 1994. Recruited to the Pan Pacific Hotel in Vancouver in 1993, Chef Sulatycky earned the first AAA Five-Diamond award for his cuisine at the Five Sails. Notable awards include the Robert Mondavi Culinary Award of Excellence in 2000, and the winner of the Prix Viande “Best Meat Platter” at the Bocuse d’Or World Cuisine Contest in Lyon, France in 1999. Finishing fourth overall, Sulatycky maintains the best finish for a North American chef to date, in the contest. Sulatycky was selected as the Canadian member on the international jury for the January 2007, 20th anniversary edition of the Bocuse d’Or.

Chef Sulatycky was recruited to Four Seasons Hotel Toronto in 2000, after receiving significant awards and critical recognition at the Wedgwood Hotel and Century Grill and The Creek restaurants in Vancouver. He earned a second AAA Five-Diamond award (2001) for his superlative French cuisine and Gourmet’s Top Table Award (2002) for Truffles restaurant, at the Four Seasons Hotel Toronto. Four Seasons Hotels and Resorts promoted Sulatycky to their flagship property in Chicago where he received numerous accolades including such praise as “the best chef in Chicago’s haute cuisine league right now,” by leading national food critic, John Mariani. (Esquire Magazine, 2004)

In 1996, Chef Sulatycky achieved the first level of certification from the Court of Master Sommeliers, American Chapter with distinction. Driven to pursue a life long dream for wine making, Sulatycky and his wife, Barbara Sawchuk launched Robert Allen Wines in 2004 in Napa Valley, California, with the goal of producing exceptional quality, limited production wines. Today Robert Allen wines successfully compete for attention in the finest restaurants in North America.

Sulatycky has been active with The Canadian Federation of Chefs throughout his career and volunteers with the Careers Through Culinary Arts Program, a program for under privileged youth and for Meals on Wheels. He is a contributing writer for Santé magazine and continues to coach young cooks in various culinary competitions.

The Mobile Five-Star, AAA Five-Diamond Beverly Hills Hotel and Bungalows is a member of the Dorchester Collection, which includes the Dorchester in London, Hôtel Meurice and Plaza Athénée in Paris and Hotel Principe di Savoia in Milan. www.thebeverlyhillshotel.com

Robert Allen Wines
www.robertallenwines.com