Executive Chef Edgar Beas leads the talented culinary team at the Radisson Blu Anaheim. Chef Beas is a classically trained chef who graduated from the San Diego Culinary Institute and trained in Spain at the three Michelin-starred Martin Berasategui Restaurant, where he worked closely with the world-renowned chef himself. Chef Edgar has held multiple Executive Chef positions in upscale restaurants, hotels & resorts.
Edgar grew up in a large family. That meant frequent gatherings around the kitchen, cooking together with family and friends. He was raised in San Diego-Tijuana and was immersed in his native food culture with heritage and dedication to tradition. At an early age, Edgar knew culinary school and a career in kitchen, creating, was his desired path. He put into motion a career based on both a respect for tradition and a desire to innovate. Edgar brings passion for authentic, simple cuisine born of family gatherings, refined by over 15 years hospitality industry experience.