France meets California at The Royce Wood Fired Steakhouse, located inside The Langham Huntington, Pasadena. Led by Chef Denis Depoitre, originally from Nanterre, France, the restaurant reflects his upbringing in a large family where the kitchen was the home’s center and food played a major role in daily life. Although Depoitre arrived in the United States in 1983 intending to return to Paris, he remained after meeting his future wife and has since made Southern California his home.
© The Langham Huntington, Pasadena
Depoitre has served as executive chef at The Langham Huntington since 2008, after more than 14 years at The Ritz-Carlton, Pasadena before the property transitioned to Langham management. At The Royce Wood Fired Steakhouse he presents a selection of premium prime cuts, including Australian wagyu and grass-fed beef. The steaks and other proteins are cooked over a white oak and seasonal wood-fired grill to enhance flavor and retain juiciness.
Beyond the kitchen, Depoitre is also a musician. He performs on harmonica and has played internationally with The Healers, a high-energy blues band formed in 1996, so diners may occasionally hear musical influences while enjoying their meals.
Which food is your guilty pleasure? And on the opposite end of the spectrum, what is one ingredient or food you hate to use? Authentic spicy tuna hand rolls are my guilty pleasure—I can’t get enough of them. On the other hand, I dislike cinnamon; I’m not fond of its aroma or flavor.
What dishes would you serve at a private dinner party? I would choose a seafood bouillabaisse—rich, flavorful, and communal, it’s perfect for a memorable dinner with guests.
What was the first meal you ever prepared on your own? The first dish I made with my mother was braised endive and ham in béchamel sauce.
If you could describe your personal style in one dish, which dish would it be and why? My cuisine emphasizes simplicity, precise technique, and proper seasoning. I respect the dish I’m cooking and avoid unnecessary complexity. Some chefs overcomplicate food to showcase themselves rather than to serve the customer.
Which culinary trend would you like to disappear? I’m not a fan of experiential gimmicks that don’t enhance the food—such as wearing headphones to simulate ocean sounds while eating seafood. Dining should focus on the quality and integrity of the cuisine.
© The Langham Huntington, Pasadena
THE ROYCE WOOD FIRED STEAKHOUSE
The Langham Huntington, Pasadena
1401 S. Oak Knoll Ave.
Pasadena, CA 91106
tel 626 568 3900
roycela.com