As a long time poster here I have observed you are one that clearly knows their food and beverage.^
Thanks for the kind words about Sebastien Archambault.
I had the pleasure of dining there at Andaz and meeting him or one of the other head chefs.
Couldn’t agree more about Andaz needing a patissier. Not so worried here about good chocolate I can get that anywhere and typically carry my stash with me of either domestic or imported wherever I travel.

Regarding dining at Andaz

The dinner rolls were outstanding but probably baked out of house
(That’s what was shared with me)No objections as long as it is good
However in the morning at breakfast what was served was a commercial and embarrassing fare that was unacceptable for a Hyatt Regency let alone a new brand like Andaz.
Muffins and pastry were of less quality then that of a warehouse club like Sams or Costco. Simply pathetic. I would lose that supplier quicker then I could say Mondrian lets head across the street for breakfast.Lets hope that isn't the kitchens baking talent

I left breakfast after Andaz and went to the exceptional Clementine on Santa Monica Blvd to recuperate from the lousy experience. It was fantastic or a morning breakfast in heaven.Unfortunately I can not move my Andaz guest room there.What should Andaz come up with?

There should be excellent house made granola like Hyatt Grand Champions
above average muffins like most Hyatts (Mission Bay for example or something better) exceptional fresh baked flaky Danish pastry.Great freshly squeezed sweet not bitter OJ like Park Hyatt Philadelphia

I am not expecting Grand Hyatt Tokyo's world class Almond croissants or sliced fruit with three fruit sauces. However why not?And if they could bring in that great kind of quality that would bring me to the hotel with or without a stay each and every time and encourage me to return to look forward to a great morning breakfast
Grand Hyatt Tokyo does all food and beverage with world class delivery
Why shouldn't we get half that quality as paying guests?

Right now Andax breakfast has me on the must avoid list.
I wouldn’t take the elevator down to the lobby floor unless peer pressure made me do it. The W in Westwood puts out a superior breakfast and there are hundreds if not thousands of restaurants and hotels that do so all over LA. I kept feeling sorry for the other diners that spent a lot of money to get poor quality. I expect that at a Holiday Inn not Andaz a much trumped up new Hyatt brand

I agree that Sebastien Archambault is a great talent but I and others who have dined there are confused by the menu that borders more on gimmick/trendiness.IMO I believe there is a middle ground without sacrificing the concept.
I like the mix and match customize and optimize idea however I don’t think most of the main choices excel. Servers lack clarity of how things are prepared though they are very friendly high spirited and attractive.

Unfortunately everything is subjective and at the end of the day the Los Angles area is bombarded with some of nation’s best choices
Perhaps I am just not getting it. Find it hard not to pick one of the many guaranteed winners when I am lucky to be in Los Angeles area for such a short time. I am a very simple diner. Simple things brilliantly executed rock my world.What items at lunch or dinner were stand outs?

I might try lunch again however I see no reason to return to breakfast presently and dinner is dark,loud and I am unable to read my newspaper.It isn't working for me.Hopefully they find the right guests they are seeking its a beautiful space......