Sundeen Named Executive Chef at The Ritz-Carlton, Laguna Niguel

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Brian Sundeen has been named Executive Chef at The Ritz-Carlton, Laguna Niguel.

Executive Chef Brian Sundeen

With his broad culinary background, Chef Sundeen brings creativity and a fresh perspective and to his new role.

Brian Sundeen has been named Executive Chef at The Ritz-Carlton, Laguna Niguel, announced General Manager Bruce Brainerd. In his new position, Sundeen will oversee all culinary operations for the 396-room oceanfront resort and manage a staff of more than 80 ladies and gentlemen.

“I am honored to have Chef Sundeen as part of my senior leadership team at the resort,” said Brainerd. “With his broad culinary background, he brings creativity and a fresh perspective and to his new role. He is a natural leader and is extremely passionate about his craft. I am confident that he will continue to create success for the resort by taking our culinary offerings throughout the resort to the next level,” he added.

Chef Sundeen developed his passion for cooking as a teenager when his mother required that he, his brother and his father each cook dinner once a week. “My father was an avid hunter so I had the opportunity at an early age to work with a variety of different proteins,” said Sundeen. “I loved trying new cooking methods and incorporating whatever produce was in season. My grandmother had a farm so I always had fresh fruits and vegetables available,” he added.

A southern California native, Chef Sundeen is known for his signature pastries and desserts, as well as the annual Gingerbread display that he designs and creates for the holiday season. He has a passion for using fresh, local ingredients and sustainable products, which will be visible in the resort’s multiple restaurant experiences, including the award-winning Raya, 180blu, enoSTEAK, The Market Place, and In-Room Dining.

Sundeen joined The Ritz-Carlton, Laguna Niguel in 2010 as Executive Pastry Chef and was promoted to Executive Sous Chef in 2014. A graduate of the world-renowned French Pastry School in Chicago, he started his culinary career at The Ritz-Carlton, Huntington Hotel and Spa in Pasadena where he held several positions including Executive Pastry Chef. He has been part of the opening teams of the Peninsula in Chicago and was also the opening Executive Pastry Chef for The Ritz-Carlton, Moscow where he successfully lead the team for more than two years before moving back to the U.S. with his family and assuming the position of Executive Pastry Chef at The Ritz-Carlton, Reynolds Plantation.

When not in the kitchen, Chef Sundeen enjoys spending time with his wife and two children.

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About The Ritz-Carlton, Laguna Niguel
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. For reservations call 800-241-3333, the hotel directly at 949-240-2000, a travel professional or visit http://www.ritzcarlton.com/LagunaEpicMemories

About The Ritz-Carlton Hotel Company, L.L.C.
The Ritz-Carlton Hotel Company, L.L.C., of Chevy Chase, Md., currently operates 87 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, visit the company web site at http://www.ritzcarlton.com, and for the latest company updates, visit news.ritzcarlton.com. The Ritz-Carlton Hotel Company, L.L.C. is a wholly-owned subsidiary of Marriott International, Inc. (NASDAQ:MAR).

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