The Beverly Hilton Appoints Simon Moulden as Executive Chef
The Beverly Hilton is pleased to announce the appointment of Chef Simon Moulden as Executive Chef of CIRCA 55. Drawing upon three decades of culinary experience earned at luxury hotels and restaurants worldwide, Moulden will oversee the culinary development, menus and operations for the hotel's signature restaurant, CIRCA 55.
"We are thrilled to welcome Chef Moulden to The Beverly Hilton family," said General Manager, Sandy Murphy. "Chef Moulden is incredibly talented, and we look forward to seeing how infuses his global perspective into fresh culinary creations."
Moulden comes to The Beverly Hilton from the MGM Resorts International in Las Vegas, where he served as Executive Sous Chef for dining outlets spanning three hotels - Mandalay Bay Resort & Casino, Delano and Four Seasons Hotel - overseeing the individual hotels as well as large-scale events. Prior to that, Moulden was Chef De Cuisine at the Viceroy L'Ermitage in Beverly Hills, Calif. and previous to that, spent nearly two decades in his native Australia, working for the De Olivieras restaurant group among others before opening his very own restaurant, The Yard on Australia's Gold Coast. Moulden began his culinary career as Chef De Partie at the Savoy Hotel in London, England where he worked under renowned restaurateur, Michelin-starred chef and television personality, Marco Pierre White.
Among his many culinary inspirations, Moulden cites his time working under Pierre White, as well as the eight years he spent traveling around the world, cooking his way through over 20 countries throughout Europe and Asia. Particularly inspired by his time spent in Greece and the Basque region of Northern Spain, Moulden will infuse a Mediterranean spirit into the new menus at CIRCA 55, placing a larger emphasis on shared plates and continuing to source California's foremost seasonal produce.
"It is an absolute honor to be taking the helm at CIRCA 55," said Moulden. "I am looking forward to combining the timeless elegance of the Beverly Hilton with my modern approach to Mediterranean fare, bringing a fresh culinary concept to the iconic hotel."