France meets California at The Royce Wood Fired Steakhouse, located inside The Langham Huntington in Pasadena. Head chef Denis Depoitre, originally from Nanterre, France, brings a lifetime of culinary influences to the restaurant. Raised in a large family where the kitchen was the home’s center, Depoitre developed a deep appreciation for food and shared meals. He moved to the United States in 1983 planning a brief stay, but after meeting his future wife he made America his home.
© The Langham Huntington, Pasadena
Depoitre has served as executive chef at The Langham Huntington since 2008, and before that he spent more than 14 years leading the kitchen at The Ritz-Carlton, Pasadena. The Royce Wood Fired Steakhouse is known for offering an exceptional selection of prime cuts, including Australian wagyu and grass-fed beef. Each steak is grilled over a blend of white oak and seasonal woods, a method that enhances flavor while locking in juiciness.
Beyond the kitchen, Depoitre is a musician. He plays harmonica and performs internationally with The Healers, a high-energy blues band he joined in 1996, so diners may occasionally hear live melodies paired with 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 — I can’t get enough of them. On the contrary, I dislike cinnamon; I avoid its strong scent and flavor.
What dishes would you serve at a private dinner party? I would serve a classic seafood bouillabaisse, a dish that highlights fresh seafood and deep, layered flavors.
What was the first meal you ever prepared on your own? The first dish I made with my mother was braised endive with ham and béchamel sauce — a simple, comforting preparation that left a lasting impression.
If you could describe your personal style in one dish, which dish would it be and why? My style is best represented by dishes that are straightforward, perfectly cooked, and well seasoned. I believe in respecting the ingredients and keeping preparations honest rather than overcomplicating food to showcase ego instead of serving the guest.
Which culinary trend would you like to disappear? I’m not a fan of experiential elements that distract from the food, such as wearing headphones to simulate ocean sounds while eating seafood. Dining should enhance the flavors and the company, not rely on gimmicks.
© 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