Chef J.P. Amateau arrived at The Regent Beverly Wilshire in 1998 and redesigned The Dining Room's Summer and Fall menus, which reflect a cooking simplicity using fresh ingredients and a Provengal influence. He's updated the classics with innovative combinations, such as lightly Smoked Blue Prawns with Autumn Greens, Asian Pears, Maytag Blue Cheese with a Hazelnut Vinaigrette and Pan-seared Norwegian Salmon, Creamed Leeks and Asparagus with Chervil Sauce.