The Grand Del Mar adds to Growing Team of Culinary Professionals
New Executive Chef and Executive Pastry Chef Join Luxury Resort
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SAN
DIEGO, Calif. - (September 20, 2007) - The Grand Del
Mar, the much-anticipated 249-room luxury resort slated to open
this October, has added a talented duo to its growing culinary
team, with Jason McLeod taking charge as the
new executive chef and Thierry Delourneaux as
executive pastry chef.
As executive chef for The Grand Del Mar, owned and operated by
Manchester Grand Resorts, McLeod will oversee all culinary operations
- including the stand-alone Clubhouse Grill; Amaya, the all-day
Mediterranean bistro-style restaurant within the resort; the Lobby
Lounge; a casual venue at the main pool; in-room dining; and a
gourmet shop with specialty items and sandwiches.
"We are honored to have these experienced professionals join
our growing team," said Thomas Voss, president of Manchester
Grand Resorts. "Our food and beverage program already has
a proven track record with our signature restaurant, Addison,
which opened nearly a year ago to much critical acclaim. We are
confident that both Jason and Thierry will help take our already
stellar culinary operations to even higher standards of excellence."
Previously with Four Seasons Resorts for seven years, McLeod was
most recently executive chef for the Four Seasons Resort in Great
Exuma, Bahamas, where he was in charge of three dining venues
and a staff of 65 cooks. He was also the opening executive chef
for the Four Seasons Resort in Whistler, British Columbia and
helped open Four Seasons properties in Costa Rica, Miami and Toronto.
Prior to that, he worked for the Fairmont Chateau Whistler Resort
in British Columbia, and gained experience in London, England,
where he worked at several one- and two-star Michelin restaurants.
He has received numerous honors and accolades throughout his career,
including several Four Seasons' "Manager of the Quarter"
awards and the USA Rice Federation "Chef of the Year"
achievement. In his new role at The Grand Del Mar, McLeod says
he will take "full advantage of the region's abundance of
local farms, cheese makers, wineries and fisheries." The
Vancouver, Canada native now lives in La Jolla.
Working closely with McLeod, Delourneaux, the resort's accomplished
new European-trained pastry chef, has been tapped to take charge
of bakery operations throughout the resort, including the signature
fine dining venue, Addison. He will also collaborate with the
entire food and beverage team to develop an inventive line-up
of pastries, confections, breads, in-room amenities and other
items. Delourneaux was most recently the acclaimed executive pastry
chef at The Beverly Hilton in Los Angeles, and while there, he
was recruited to develop the dessert menu for the 2007 Golden
Globe Awards event. He was also the executive chef for The Ritz
Carlton Hotel in Tyson's Corner, VA, and executive pastry chef
at Park Avenue Catering and Food Attitude - upscale catering companies
in New York City. A native of Guadeloupe, he trained as a pastry
cook in Montreal and Paris, and completed a Pastry Chef certification
from the French Chamber of Trade.
About The Grand Del Mar
Situated amid a pristine private reserve in Coastal North San
Diego County, The Grand Del Mar is slated to open October 6, 2007.
When complete, the luxury resort will feature: 249 elegantly appointed
guestrooms and suites; San Diego's only Tom Fazio-designed championship
golf course; two outdoor, lighted tennis courts; a 21,000-square-foot
Renaissance-inspired spa; four swimming pools; regional dining,
including Addison, the signature restaurant which is now open;
an enclave of residential Villas; and more than 20,000 square
feet of indoor/outdoor meeting space.
For more information, call 858-314-2000 or visit the visit the
website at www.TheGrandDelMar.com
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