Ua hauʻoli ʻo Fairmont Century Plaza i ka hoʻolaha ʻana i ke koho ʻana i kahi hui meaʻai hou ma ka papahana hou $2.5 biliona hui ʻia i hoʻohana hou ʻia ma Century City, Los Angeles e wehe ana i ka punawai 2020. Ke alakaʻi nei i ka papahana meaʻai a me ka mea inu ʻo ia ka Luna Hoʻokele o ka Meaʻai & Mea inu ʻo Daniel Sabo, Luna Hoʻokele ʻo Atticus Garant, Luna Hoʻokele o Lumière Jason Franey, Luna Hoʻokele Pastry ʻo Michael Aguilar, a me Luna Hoʻokele ʻo CJ Catalano.
"Mai ka French Brasserie Lumière, Lobby Bar, a me Rooftop Pool Bar a hiki i ka ʻai pilikino a me nā makana Gold Lounge, he nui nā hale kūʻai kūʻokoʻa ma Fairmont Century Plaza," wahi a ka Luna Hoʻokele ʻo Antoine Winckler. "Ua hauʻoli mākou i ka ʻike a me ka ʻike o kēlā me kēia kanaka e hāʻawi i ka holomua o ka waiwai."
Lawe ʻo Dan Sabo ma luna o 18 mau makahiki o ka ʻike hoʻokipa i kāna hana hou. Hoʻokomo ʻo Sabo i ka waiwai mai kāna kūlana hope loa ma ke ʻano he Luna Hoʻokele o ka Meaʻai & Mea inu ma Paligroup Management ma Los Angeles. ʻO ka hōʻike ʻana i ka Luna Hōkele, e alakaʻi ʻo Sabo i ka hoʻokele a me ke alakaʻi ʻana o ka māhele Food & Beverage, e hōʻoiaʻiʻo ana i nā hana maʻamau i kēlā me kēia lā a me nā ʻike malihini maikaʻi loa. E hana pololei ʻo ia me nā keʻena koʻikoʻi ʻē aʻe e hōʻoia i ka hoʻonui ʻia ʻana o ka ʻike malihini holoʻokoʻa a nāna e mālama i ka hoʻomohala ʻana a me ke aʻo ʻana o nā hoa hana Food and Beverage o Fairmont Century Plaza.
Ua hoʻokumu ʻo Executive Chef Atticus Garant i kāna ʻoihana culinary ma lalo o Daniel Boulud ma DB Bistro Vancouver. Ma hope o ia mea, noho ʻo Garant ma mua o ʻumi mau makahiki me Fairmont, me nā stints ma Fairmont Austin, Fairmont Chicago, Millennium Park a me Vancouver's Fairmont Pacific Rim. I kona noho ʻana me Fairmont, ua wehe ʻo Garant i ʻekolu mau hōkele, ʻehā mau manaʻo hale ʻaina hou, a ua loaʻa iā ia nā makana alakaʻi he nui. ʻO kāna huakaʻi honua ua lawe iā ia i 17 mau ʻāina, kahi i ʻike ai i nā hale ʻaina kaulana loa, me kahi kahua ma Noma. E alakaʻi ana kēia ʻike honua i kāna ʻike no ka waiwai, kahi e hoʻopuka ai ʻo ia i nā meaʻai kau kūloko a hoʻokō i kahi ala hoʻokele culinary collegial ʻoiai e nānā ana i nā hana culinary a pau no ka waiwai.
E alakaʻi ʻo Luna Nui ʻo Jason Franey i kā Fairmont Century Plaza ʻo French Brasserie Lumière. Ua kūkulu ʻo Franey i kāna ʻoihana kupaianaha a puni ka ʻāina, e komo pū ana me New York City's Eleven Madison Park, kahi i hoʻohana ai ʻo ia i ʻeono mau makahiki ma ka hana ʻana ma ke ʻano he Luna Hoʻokele Sous ma lalo o ke chef kaulana ʻo Daniel Humm. ʻOiai ʻo ia e lawelawe ana ma ke ʻano he Luna Nui o Seattle's Canlis, ua kapa ʻia ʻo Franey ʻo Best New Chef e Food & Wine Magazine, a me ka People's Best New Chef: Northwest. Ma 2012, 2013, a me 2014, he hope loa no ka James Beard Foundation Award no Best Chef: Northwest, a ma 2013, ua kapa ʻia ʻo ia kekahi o 161 Relais a me Châteaux Grands Chefs ma ka honua. Ma hope o kona haʻalele ʻana iā Canlis, hele ʻo ia i ka hale ʻaina kaulana i ka makahiki 1833 ma Monterey, Kaleponi kahi i loaʻa ai iā ia ka hale ʻaina ʻekolu a me ka hapa hōkū e ka San Francisco Chronicle, i kapa ʻia ʻo "The Best Restaurant in Monterey."
Me ka ʻoi aku o ka ʻumi makahiki o ka ʻike, ua hoʻomohala ʻo Executive Pastry Chef Michael Aguilar i kahi kūlana ikaika i ka hana kokoleka, mai nā mea hōʻikeʻike a i nā bonbons a me nā kīʻaha. He kamaaina Kaleponi, ua hana ʻo Aguilar i kēia manawa ma ke ʻano he Luna Hoʻokele Pastry Chef no Kapalakiko ʻo The Absinthe Group. Ma mua, ua lawelawe ʻo Aguilar ma ke ʻano he Executive Pastry Chef ma The Beverly Hills Hotel, a paʻa i nā kūlana ma WP24 na Wolfgang Puck ma The Ritz-Carlton ma Los Angeles, a me Balboa Bay Club Resort and Spa a me St. Regis Monarch Beach Resort ma Kalana ʻAlani.
Hoʻohui ʻo CJ Catalano i ka Fairmont Century Plaza ma ke ano he Luna Inu no ka waiwai, e nana ana i na haawina pia, waina, a me na rama o ka hōkele. Hāʻawi ʻo Catalano i 9 mau makahiki o ka ʻike i ka hana, no ka mea i hana hou me Julian Cox lāua ʻo Nick Meyer e mālama ana i ka papahana inu ma The Manufactory LA.
