Mitropoulos previously was director of operations at the Tao Group, where he oversaw the hotel lobby bar and in-room dining operations at Dream Hollywood.
Chef O’Brien joined Rosewood Inn of the Anasazi with more than 20 years of experience in the hospitality industry, most recently serving as chef, owner and operator of High Mountain Cuisine.
Benchmark, a global hospitality company, is initiating a program to reduce the use of plastics in all 80 of its hotels, resorts and conference centers.
The restaurant is the first in a five-phase update for the hotel. The interior spaces use monolithic travertine blocks for the new bar, fish counter and host desk.