i. Biography
Since 2022, Ralf Schlegel has served as Executive Chef at The Peninsula Beverly Hills in Beverly Hills, California, bringing a career built on inherited practice rather than hotel polish alone. In his own words, the kitchen was a family trade: “My parents and grandparents were all chefs; my uncle has a Michelin-starred restaurant in Germany.” That background reads less like biography than apprenticeship by proximity, with the work passed down, watched, and tightened over time. His approach sits in Traditional European hospitality: measured, exacting, and attentive to service as much as to the plate.
Coming Up
Training at Steigenberger Akademie gave Schlegel a formal base before the work moved into professional kitchens. From there, his path ran through Washington, D.C., United States, where each post added another layer of discipline, timing, and management. From 2007–2011, he worked as kitchen staff at Marcel's by Robert Wiedmaier in Washington, D.C., United States, a role that would have grounded him in the daily mechanics of production and service. In 2011–2014, he moved to Plume at The Jefferson in Washington, D.C., United States as chef, a step up that marked steady progression rather than a sharp break. At that level, the kitchen demands both control and sensitivity: keeping pace with service while holding standards in a formal dining room. He remained at Plume at The Jefferson in Washington, D.C., United States as Executive Chef from 2014–2022, extending that discipline into leadership. The title brings responsibility for execution as well as direction, and those years suggest a kitchen practice shaped by consistency, judgment, and the ability to keep standards intact over time. In 2022, he became Executive Chef of The Peninsula Beverly Hills, transferring that experience from Washington, D.C., United States to Beverly Hills, California.
Where They Are Now
The Peninsula Beverly Hills has been Schlegel’s base since 2022, where his work continues to reflect the same family lineage and professional training that shaped his earlier posts. The role places him in a setting where service standards are exact and execution has to be clean, calm, and repeatable. For Schlegel, it is a continuation of the same craft: European hospitality carried forward through a new house, a new city, and the same expectations of precision.
In Their Words “My parents and grandparents were all chefs; my uncle has a Michelin-starred restaurant in Germany.”
Profile updated July 2026
FAQ
Asked of Ralf
What is Ralf Schlegel's current role?
As of 2026, Ralf Schlegel is Executive Chef.
Where did Ralf Schlegel train or study?
Ralf Schlegel trained at Steigenberger Akademie.
What recognition has Ralf Schlegel received?
Michelin star for Plume (2016).
