Visit Terranea Resort and Experience the Cuisine of their Wonderful New Chefs
A mere 30 minutes from Los Angeles International Airport, convenient to downtown Los Angeles, Beverly Hills and Orange County, Terranea Resort is located on the Palos Verdes Peninsula, set atop a bluff overlooking the Pacific Ocean and Catalina Island. Guests have access to the 50,000-square-foot Spa at Terranea; golf course; eight casual and fine-dining outlets; luxury boutique marea; three swimming pools; as well as shoreline parks and miles of coastal trails and overlooks.
• Executive Chef Christian Schmidt has been named director of food and beverage and culinary operations and will now oversee both front and back of the house food and beverage operations in addition to his role as executive chef and corporate culinary director for Destination Hotels & Resorts. Chef Schmidt has been a leader in America’s dining scene for more than 25 years. He has mentored celebrated chefs such as Michelle Bernstein (Azul, Miami), Jason Weaver (Mandarin Oriental, Las Vegas) and Jason Stoops (Mandarin Oriental, DC) and has held culinary positions at acclaimed luxury hotel brands like the Ritz Carlton, Mandarin Oriental and Fairmont Hotels.
Terranea Resort New Chef Appointments
• Chef Michael Fiorelli has been promoted to executive sous chef and will oversee the resort’s eight food and beverage outlets, in-room dining department, and catering and banquet services. He will continue to play a major role in Terranea’s daily culinary operations as a member of the food & beverage strategic team. Formerly chef de cuisine at mar’sel at Terranea, Fiorelli’s dedication and leadership is responsible for turning the breathtaking restaurant into one of Los Angeles’s most acclaimed dining destinations. Chef Fiorelli has worked alongside culinary icons like celebrity Chef Kerry Simon of Simon LA and James Beard Award winner Mark Milittello of Mark’s at the Park. His career also includes tenures at the Little Nell in Aspen and nationally acclaimed The Inn at Little Washington.
• Carlo de Leon has been promoted to assistant director of food and beverage and will be responsible for the overall management of the resort’s extensive food and beverage operations. De Leon has more than 16 years of hospitality industry experience. He first joined Terranea as manager of Catalina Kitchen in March 2009 and quickly moved into the role of director of restaurants. Earlier in his career, De Leon has held positions at The Ritz-Carlton Kapalua, The Ritz-Carlton Huntington Hotel, Four Seasons Scottsdale and Four Seasons Wailea. He has earned degrees in the culinary arts and business from both Le Cordon Bleu and the California Culinary Academy.
• Jun Sur has also been promoted to assistant director of food and beverage and will oversee the food and beverage banquets division. Sur has more than 17 years of experience in the food and beverage industry. Prior to joining Terranea, Sur was the acting food and beverage director at the Ritz-Carlton Kapalua. He has also served as food and beverage manager for the Hyatt Regency Maui and was an assistant beverage manager at The Westin Maui.