Chef Jonathan Wood, executive chef and director of food and beverage at the InterContinental Los Angeles Century City at Beverly Hills, blends flavors and techniques rooted in his Korean-American childhood in Kansas City with elements of classic comfort food and global cuisine. The result is inventive yet approachable dishes that guests can now enjoy at the hotel’s new signature restaurant, Mari Los Angeles. Mari is the culmination of the property’s multiyear, multimillion-dollar renovation.
Mari reflects Chef Wood’s culinary passions as well as the hotel owner’s inspiration from her Japanese heritage and extensive travels. The menu draws on a wide range of influences—from Italy and Indonesia to Peru and India—while relying heavily on the bounty of fresh, locally sourced ingredients available in Southern California. Serving breakfast, lunch and dinner, Mari emphasizes seasonality and balanced flavors suited to a diverse clientele of locals and travelers.
Chef Wood joined the InterContinental Los Angeles Century City at Beverly Hills in 2008 and was promoted to executive chef in 2010. He trained with honors at The Culinary Institute of America and has worked in notable kitchens across Boston, Kansas City and Los Angeles, bringing a refined technique and global perspective to the hotel’s dining program.
Which destinations inspired you, and how has that inspiration translated into your cooking and menus?
I’ve been fortunate to travel across Asia, Europe and Latin America, encountering many styles of cooking—from rustic street food to elaborate, fine-dining traditions—and discovering unique local ingredients. Those experiences inform how I approach flavor, texture and presentation. Immersion in food cultures, eating with locals and learning traditional preparations are the real inspirations. When I return to the kitchen, I adapt those lessons into dishes that my team and guests can enjoy, balancing authenticity with the sensibilities of our menu.
Whom do you consider to be your culinary hero?
Iron Chef Hiroyuki Sakai. Growing up I watched Iron Chef Japan and admired Sakai’s calm presence and technical skill. In 2012 I had the privilege of cooking beside him at a fundraising event in Los Angeles. Initially it was intimidating, but he was generous with his knowledge and warmth, which made me an even bigger admirer.
What one person most influenced your cooking style, and how?
My classical training in French cuisine set the foundation for my technique, but my deepest culinary influences are personal. As a Korean-American raised in the Midwest, the most meaningful dishes came from my mother and grandmother. Their home cooking shaped my sense of comfort, balance and the emotional power of food.
What is your favorite food city?
Tokyo — it’s a city overflowing with diverse and exceptional food.
What do you think the next big trend on the food scene will be?
While some chefs push boundaries by merging food, science and art, there’s a notable movement toward simplicity and authenticity. The trend I see is a return to fundamentals: fewer components, restraint in preparation, and allowing high-quality ingredients to be the focus. That approach highlights provenance and lets natural flavors shine.
InterContinental Los Angeles Century City at Beverly Hills
2151 Avenue of the Stars
Los Angeles, CA 90067
tel 310 284 6500
intercontinentallosangeles.com