A Los Angeles Restaurant Chef Inspired By What's Growing Local
The creative food and drink experience at Mari comes from the heart of Chef de Cuisine, Brian Bellicourt, and his team of culinary experts. With a passion for cooking with fresh, local ingredients, our chefs have created a menu that showcases seasonal produce, seafood and meats throughout the newly conceptualized menu which is influenced by the variety of cultures in Los Angeles. Our team has also designed a world-class wine program and a creative cocktail experience to complement the diverse flavors from the kitchen.
Chef De Cuisine, Brian Bellicourt
Chef De Cuisine, Brian Bellicourt, brings more than 20 years of culinary experience to InterContinental Los Angeles Century City's signature restaurant, Mari Los Angeles. In his current role, Chef Bellicourt oversees menu research and development, while managing a team of 15 cooks. From a very young age, Chef Bellicourt felt at home in the kitchen, drawing inspiration and passion for food and cooking from his mother. He got his first job at 15 as a dishwasher and has since made his mark in the hospitality industry, working in esteemed kitchens in Los Angeles including those at Fairmont Miramar and Jonathan Club before joining the InterContinental Los Angeles Century City team. Born in Olongapo, Philippines, Chef Bellicourt enjoys using the bold flavors of his home country within his cuisine, while also maintaining a strong commitment to local and sustainable farm-to-table practices. When he is not cooking, Bellicourt enjoys spending time with his fiancé, trying new restaurants in Los Angeles, museum hopping, and catching the latest Marvel movie.
Executive Pastry Chef, Gail Romulo
In April of 2017 Pastry Chef Gail Romulo joined the InterContinental Los Angeles Century City team as Executive Pastry Chef where she oversees all desserts for signature restaurant Mari Los Angeles, Banquets, special requests, and In-Room Dining. Chef Gail continually leads her team of three talented pastry cooks to craft new pastries with enthusiasm that offer unique flavor pairings to impress discerning hotel guests from around the world. While she is inspired by many things - a simple candy bar or a dessert from a Michelin-starred restaurant - her focus remains on two things: taste and presentation. Her team goes through about 50 pounds of sugar per week, and her perfectly crafted desserts continue to impress hotel guests and locals alike.