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An Executive Chef Interview

An Executive Chef Interview

Ready, set, here we go!

Okay chef, having moved here from Colorado, what are the biggest differences from your previous property to this one? 

Chef: There are a lot of similarities between the properties, only the seasons were reversed. Both are very heavily family-oriented, destination resorts. The biggest difference being the availability of proteins (lamb, buffalo, beef…) in Colorado and an extremely short growing season for produce, to an immense amount of produce availability in this area and scarce proteins available.

What are some of your favorite things about the area?

Chef: Can’t beat the weather in this area! It’s an amazing town tucked between Malibu and Ventura with nowhere near the traffic of the inland and southern areas, beaches that are hardly populated and quick access to mountains and nature in every direction.

What is your favorite/most creative dish to cook?

Chef: I love cooking. I don’t like preparing any one dish more than another. Some are just more time-consuming or more complicated than others. Otherwise it's all the same. But when it comes to sitting down and enjoying a dish, I definitely have favorites.

If you had to pick a last meal, what would it be? 

Chef: Not sure I could pick just one…Can I fill a plate with a little of this and a little of that? I absolutely love a good chicken panang…lamb chops with mashed fennel…great sashimi…street tacos…a perfect pulled pork sandwich with Rudy’s BBQ sauce and my dad’s coleslaw…Seriously. Can’t pick just one.

What are some of your favorite activities to do outside of work?

Chef: In a perfect world I’d like to squeeze in a round of golf every day off. But If I can’t, I usually go for a little Sunday drive up the coast stopping at wineries, road side fruit stands or a local farmers markets – equally as enjoyable.

Give us a fun fact that we wouldn’t know about you!

Chef: I got my start slinging pizzas at a Dominoes!

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