What's Buzzing at The Beverly Hilton

Oh, the stories we can tell… read the latest news and updates from our legendary hotel.

Travel+Leisure: "Here's Why You Should Visit Beverly Hills in 2022"

Forbes: "Beverly Hilton, The Sequel--If These Pillows Could Talk"

Hollywood Reporter: "Cruel Summer Premieres With First of Its Kind Beverly Hilton Experience"

Robb Report: "With Sweeping Views of LA, a New Meditteranean Restaurant Perches Atop the Iconic Beverly Hilton"

Hollywood Reporter: "First Look: Beverly Hilton Hotel Revamps Lobby with New Design"

Robb Report: "Exclusive: First Look at the Beverly Hilton Hotel's New Presidential and Penthouse Suites"

CN Traveler: "The Beverly Hilton"

Travel+Leisure: "The Top 15 Hotels in Los Angeles"

Team member photography, featuring woman in black

Sandy Murphy, General Manager

Sandy Murphy has served as the General Manager of The Beverly Hilton since August 2008. A Hilton veteran with more than 25 years of experience, Murphy oversees all aspects of the nine-acre property, leading, and growing a legendary brand that has endured for nearly 60 years. She has brought many worldwide productions to life and welcomed Presidents, Heads of State, A-list celebrities, and luminaries from all over the world into the hotel.

Team member photograph, featuring chef in whites standing outside restaurant

Matthew Morgan, Executive Chef

Matthew Morgan joined The Beverly Hilton culinary team back in 2013 as The Beverly Hilton’s Executive Sous Chef, running all of the hotel’s banquet events. As of January 2018, Chef Morgan was appointed as Executive Chef. In his new role, Morgan oversees the menus and operations for the hotel’s many high-profile events and galas, including the Golden Globe Awards Show, Oscar Nominee Luncheon, Pre-Grammy Gala and the Milken Institute’s Global Conference.

Team member photograph, featuring chef in whites

Thomas Henzi, Executive Pastry Chef

Thomas Henzi has served as The Beverly Hilton’s Executive Pastry Chef since November 2011—the start of Hollywood’s busy awards season. His show-stopping sweets have turned heads and taste buds at many of the hotel’s elite events ever since. He has spent the last 30 years overseeing chocolate and confection specialties for some of the world’s finest resorts and hotels throughout the United States and Europe, including the Westin Century Plaza Hotel Los Angeles, Confieserie Graf in Wengen, Switzerland, and Tea Room Schuh in Interlaken.

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