The Peninsula Beverly Hills’ renowned restaurant, The Belvedere, long recognized as the only AAA Five Diamond–rated dining venue in Southern California, reopens this month after a complete three-month renovation. The refreshed space introduces new interiors, an expanded outdoor terrace and a fully reimagined menu while maintaining its reputation as a Los Angeles dining destination and power-lunch favorite.
Leading the culinary transformation is new Executive Chef David Codney, who brings a New American menu with strong Mediterranean influences and a pronounced focus on seafood. In addition to overseeing The Belvedere, Codney manages the Roof Garden restaurant and directs culinary offerings for catering, special events and room service at the hotel.
Nearly half of the redesigned restaurant is devoted to outdoor dining. The terrace combines water and fire features with lush plantings to create an urban garden oasis in the heart of Beverly Hills, offering guests a tranquil al fresco experience that complements the updated indoor dining rooms.
Chef Codney’s passion for cooking began in high school and was refined at the Culinary Institute of America in Hyde Park. He joins The Peninsula after serving as executive sous chef at The Ritz-Carlton, Naples in Florida. His early professional training included an externship at The Mansion on Turtle Creek in Dallas, and his tenure with Ritz-Carlton allowed him to work under three Certified Master Chefs. Codney has also appeared as a guest chef at the James Beard House and at regional food and wine festivals, bringing a mix of classical technique and contemporary flavor to The Belvedere’s kitchen.
What three go-to ingredients are always in your home kitchen?
For me, ingredients extend beyond food. First are my cast iron pans: durable, versatile and ideal for even cooking. They’ve been a constant in my kitchen for years.
The second is my home-brewed beer. I brew frequently and often cook with it. There’s something about beer’s interplay with food that elevates a dish—hops in particular help cleanse the palate and brighten flavors.
Finally, I’m a chile fanatic. Habaneros, jalapeños, serranos, aji amarillo—anything with heat and character. I love bold, spicy flavors and use them whenever they enhance a dish.
What’s your favorite season for cooking, and why?
I don’t have just one favorite—I’m always looking forward to the next season. New ingredients and shifting markets continually inspire me, so I’m always eager for what’s coming and for flavors I don’t yet have in the kitchen.
Aside from your current position, what’s the best job you’ve ever had?
Shortly after high school I worked at Baricelli Inn. That job taught me resilience, the value of persistence and how passion and drive can take you far. It also sparked my appreciation for cheese—Baricelli had a cheese-aging room where I learned about ripening, composing cheese plates and seasonality. No job is perfect, but a day back in a cheese cave would be pretty close.
What’s the first meal you ever cooked?
I don’t recall exactly, but I have a childhood memory of cooking classes where I made spinach puffs from a children’s cookbook. My brother used to make a “tuna wiggle” casserole of egg noodles, tuna and cream sauce—he loved it, and it remains the one dish I won’t eat.
What are your first thoughts when you hear “farm-to-table”?
It’s interesting that a concept so fundamental has become a trend. While it’s surprising that people are just discovering what local farms offer, the movement has done good by raising awareness of sustainable farming and its environmental impact. Rather than treating it as a label, I see farm-to-table as a growing appetite for better knowledge, stronger flavors and greater responsibility in how we source food.
The Belvedere
The Peninsula Beverly Hills
9882 S. Santa Monica Blvd.
Beverly Hills, CA 90212
tel 310 551 2888
beverlyhills.peninsula.com