Appointments & Promotions

Terranea Resort Announces Two Promotions Within Food & Beverage Program

RANCHO PALOS VERDES, CA. January 12, 2017 - Terranea Resort, A Destination Hotel, proudly announces two new appointments within its Food & Beverage Program: Chef Bruce Nguyen as Executive Sous Chef of Terranea Resort and Chef DJ Eusebio as Chef de Cuisine of bashi.

Celebrating seven-plus years of service at Terranea Resort, Chef Nguyen will assume the position of Executive Sous Chef. In this new role, he will assist Executive Chef Bernard Ibarra in the daily supervision of the resort’s entire food operations, including eight dining venues, the in-room dining department and the banquets division. Since the start of his career with Terranea, Chef Nguyen has consistently demonstrated his culinary prowess at Cielo Point, Nelson’s, catalina kitchen and most recently, bashi in the role of Chef de Cuisine.

"Chef Nguyen continues to be an important asset to Terranea’s Food & Beverage Program,” says Terranea Resort Executive Chef Bernard Ibarra. “As Chef de Cuisine of bashi, Chef Nguyen has taken our guests through a gastronomic tour of Asia, serving authentic and mouthwatering creations. The promotion to Executive Sous Chef of the resort is well-deserved, and we look forward to seeing him excel in this new role.”

Chef Nguyen passes the reins of Chef de Cuisine of bashi to Chef DJ Eusebio, an integral member of Terranea’s culinary team. Since joining the resort in 2012, Chef DJ Eusebio has expanded his epicurean repertoire as Sous Chef of In-Room Dining and most recently leading 10-30 Café, the resort’s employee dining room. Prior to joining Terranea, Chef DJ Eusebio worked at The Mandarin Oriental Hotel in Manila, as well as The Resort at Pelican Hill and The Cannery Restaurant in Newport Beach, California.

“With his natural talent and interest in Asian cuisine, Chef DJ Eusebio’s new role as Chef de Cuisine of bashi couldn’t be more fitting,” says Terranea Resort Executive Chef Bernard Ibarra. “His ability to explore international creations and cater to any taste make him a natural fit for the position, and we are excited to watch as he unfolds a new dimension of bashi.”

For additional information about dining at Terranea Resort, visit www.terranea.com.

About Terranea Resort, A Destination Hotel

Located on California’s Palos Verdes Peninsula, Terranea is Los Angeles’ premier oceanfront resort with 102-acres of unparalleled Pacific Ocean views. Terranea opened its doors in June 2009 and offers world-class accommodations that range from hotel suites to bungalows, oceanfront casitas and luxurious villas, which are also available for purchase as seaside second homes through Terranea Real Estate. Amenities include The Links at Terranea, a nine-hole, par three golf course; award-winning 50,000 sq. ft. oceanfront spa and fitness center; four swimming pools and a 140-foot waterslide; marea luxury boutique; 135,000 sq. ft. of conference and meeting space; and eight dining venues including signature restaurant mar'sel; Nelson's, a cliff-side spot ideal for whale watching; and Asian-inspired bashi. Terranea is proud of its farm-to-Terranea culinary philosophy that focuses on utilizing local and sustainable ingredients. Terranea's bountiful land boasts herb and vegetable gardens, lemon groves, beehives, a Sea Salt Conservatory and more. The resort’s innovative adventure concierge, lets guests discover and explore Terranea’s rich terrain with miles of scenic coastal trails, secluded beach cove and ocean environment. Fun, enriching programs and activities such as habitat photography, falconry, kayaking and paddle boarding also abound. Terranea Resort is owned by a joint venture comprised of Lowe Enterprises and JC Resorts and is a member of the American Express Fine Hotels & Resorts program and AAA Four-Diamond property. Since its opening, Terranea Resort has been named one of Travel + Leisure’s 500 Best Hotels in the World and earned a spot on Condé Nast Traveler’s Readers Choice Awards and Gold List. The resort also received the Award of Excellence from Wine Spectator and has been recognized numerous times on U.S. News & World Report's Best U.S. Hotels list. For additional information about Terranea Resort, www.terranea.com, call 866-802-8000 or follow Terranea on Facebook, Instagram and Twitter.

About Destination Hotels

Destination Hotels (Destination) is the leading operator of independent hotels, resorts and residences in the United States. Headquartered in Denver, Colorado, Destination is an industry leader with more than 40 years of hospitality management and development experience. Located in premier destinations, the portfolio is continuously growing with more than 40 luxury and upscale properties from coast to coast. The award-winning company operates 20 golf courses, 20 full-service spas, six IACC-certified conference centers and 110 bars and restaurants. The privately-owned company is a subsidiary of Lowe Enterprises, a Los Angeles-based investment, development and real estate firm. For more information on Destination Hotels, visit www.destinationhotels.com. Follow us on Twitter: @Destination. Like us on Facebook: DestinationHotels.

Contact:
Mara Weiss
Account Executive
NJF
mweiss@njfpr.com
646 237 4522 direct

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.