“With the Pacific Ocean in my backyard and access to fresh produce year round, I am excited to share a diverse and personal culinary experience with guests at The Ritz-Carlton, Laguna Niguel,” said Executive Chef Pedro Contreras.
Dana Point, CA (PRWEB) February 13, 2013
Pedro Contreras has been appointed executive chef for the 396-room oceanfront Ritz-Carlton, Laguna Niguel, announced General Manager Bruce Brainerd. As executive chef, Contreras will manage a staff of 80 and oversee all culinary operations.
“Chef Contreras brings a depth of knowledge and experience to the resort’s culinary operations,” said Brainerd. “As the resort continues to evolve, I am confident that Chef Contreras’ background and creative contributions will serve to further enhance our world-class resort’s food and beverage experiences,” added Brainerd.
“I look forward to contributing to the resort’s amazing culinary legacy、 and I am excited to share my passion for the many cooking-styles I have enjoyed over the years,” added Contreras.
With more than ten years of experience and a passion for the cuisines of the Americas, Chef Contreras will oversee the properties restaurants including 180blũ, an outdoor oceanfront lounge featuring panoramic views of the California coast and the Pacific Ocean; Raya, a dining experience fashioned by Chef Richard Sandoval; enoSTEAK, a boutique steakhouse featuring local farms and grass fed meats; and The Market Place, a grab-and-go lifestyle outlet.
Throughout his tenure with The Ritz-Carlton, Chef Contreras has served as executive chef at The Ritz-Carlton, Marina del Rey and The Ritz-Carlton, Phoenix. He has also provided opening leadership to The Ritz-Carlton, Dove Mountain and The Ritz-Carlton, Toronto, two of the most high-profile openings for The Ritz-Carlton Hotel Company. Chef Contreras began his culinary career as kitchen supervisor at the JW Marriott Desert Ridge in Phoenix, AZ. After working his way up the culinary ladders, he joined the Scottsdale Marriott at McDowell Mountain as sous chef where he oversaw all banquet menus and kitchen staffing and operations. Chef Contreras grew up in Venezuela in a family with roots in Spain and Mexico and studied at the University of Los Andes in Merida, Venezuela.
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Located halfway between Los Angeles and San Diego, The Ritz-Carlton, Laguna Niguel sits on a 150-foot bluff with panoramic white-water views of the Pacific Ocean and two-miles of sandy beach. The resort is a re-imagined surfside retreat that awakens guests’ senses with its unique ocean-front setting and remarkable service heritage. As the premiere destination for travelers who desire a playful approach to Southern California luxury, the resort has been the recipient of many awards over the years, but is proud to boast earning AAA Five Diamond status for the 28th year, the longest in California. For additional information or reservations at the resort call 800-241-3333, the hotel directly at 949-240-2000, a travel professional or visit the web site at http://www.ritzcarlton.com/LagunaNiguel
The Ritz-Carlton Hotel Company, L.L.C. of Chevy Chase, Md., currently operates 81 hotels in the Americas, Europe, Asia, the Middle East, Africa, and the Caribbean. More than 30 hotel and residential projects are under development around the globe. The Ritz-Carlton is the only service company to have twice earned the prestigious Malcolm Baldrige National Quality Award which recognizes outstanding customer service. For more information, or reservations, contact a travel professional, call toll free in the U.S. 1-800-241-3333, or visit the company website at http://www.ritzcarlton.com. The Ritz-Carlton Hotel Company, L.L.C. is a wholly owned subsidiary of Marriott International, Inc. (NYSE: MAR)