Proper Hospitality today announces the appointment of chef Ned Elliott as Executive Culinary Director across its diverse portfolio of award-winning properties including the Proper branded hotels in Santa Monica, Downtown L.A, San Francisco and Austin, the Hotel June in West Los Angeles and Malibu; and The Collective, a curation of design-driven independent hotels including Avalon Hotels in Beverly Hills and Palm Springs, the Ingleside Inn in Palm Springs, and the Venice V Hotel in Venice Beach. Elliott has worked alongside some of the world’s most talented chefs including Thomas Keller, Alain Ducasse and Floyd Cardoz, as well as opening and operating restaurants all around the United States in his 25 years of experience in the hospitality industry.
Elliott will be responsible for spearheading the overarching Food & Beverage program for all the hotel brands, continuing to establish Proper Hospitality properties as destination dining experiences. He will work side by side with their many acclaimed culinary partners which include James Beard-award-winning restaurateurs Suzanne Goin and Caroline Styne’s The Lucques Group at Downtown LA Proper and MML Hospitality at their Austin outpost, to support and expand their culinary vision and continue to grow the hotels’ best-in-class dining outlets. He will mentor other executive chefs across the portfolio as well as designing unique new concepts and implementing his culinary vision across all properties.
“I’m thrilled to begin this journey with Proper Hospitality and to bring my background, travels and years in the kitchen to this group of exceptional properties. I’m looking forward to growing the culinary department, alongside our world class Food & Beverage partners, and spearheading this creative and exciting new phase for the group”, said Elliott.
First, he will bring a new Italian-inspired menu to Santa Monica Proper’s intimate lobby bar Palma, with Californian twists on Italian favorites including Spanish Bluefin Tuna Crudo, Roman Artichokes with Lemon Aioli and “Italian Tacos” with Prosciutto, Mascarpone and Caviar. The menu will be complemented by a wine list focusing on natural and biodynamic wines from California and Italy, alongside craft cocktails and, naturally, a Spritz offering. The bar’s laid-back European feel is ideal for intimate dining experiences and casual connections making it the perfect space to enjoy an aperitivo.
Elliott joins from Chicago where he spent the past 3 years as Corporate Executive Chef at the city’s largest restaurant group Lettuce Entertain You Enterprises. He led all culinary operations and menu development for RPM Italian, RPM Steak, RPM Seafood, RPM Events & Catering, and Pizzeria Portofino throughout Chicago, Washington DC and Las Vegas. He also played a key leadership role in the opening of Aba in Austin, Texas. Prior to that, he was the Owner and Chef at Foreign & Domestic Restaurant in Austin, Texas for 8 years. Throughout his career he has worked with some of the most renowned chefs in the world, including Thomas Keller at Per Se, Terrance Brennan at Picholine, Alain Ducasse at the Essex House Hotel, and Floyd Cardoz at Tabla.
