Simon Moulden has been appointed as Executive Chef at The Beverly Hilton
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.