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Kurt Steeber Named Executive Chef at
Ventana Inn & Spa, Big Sur, California


 BIG SUR, Calif., July 30, 2008 … Kurt Steeber, whose impressive résumé with 15 years of experience in the restaurant industry spanning both coasts, has been named executive chef at Ventana Inn & Spa.
 
Steeber is responsible for all culinary production for Ventana Inn & Spa, including the daily operation of the resort’s signature restaurant, Cielo, as well as menus for weddings, specials events and the executive retreats held in the resort’s newly built meeting space. The aptly named Cielo (which means “heaven” or “sky” in Spanish) features a legendary outdoor dining terrace marked by dramatic, uninterrupted 50-mile views of the rugged Big Sur coastline.
 
For Steeber, this represents a return to the Monterey Peninsula, well known for its prowess in culinary circles, where he served as chef de partie for Club XIX in Pebble Beach and owned and operated Cypress Grove, a restaurant in Pacific Grove.
 
Early in his career, he was a partner in Tapastry, a restaurant in New York’s Greenwich Village. Most recently, he served as executive chef at two Ohio-based restaurants: Ballantine, a 4,000-square-foot gastropub in Willoughby, a Cleveland suburb, and Great Lakes Brewing Company in Cleveland.
 
Steeber’s extensive training also included such noted San Francisco restaurants such as Zuni Café, Asta, Stars and China Moon Café.
 
“We are absolutely thrilled to have an executive chef of Kurt’s caliber on our staff,” said Jonathan Farrington, Ventana’s general manager. “He is a gifted professional and has an extensive production and training background.”
 
Cielo, which makes use of the abundance of California’s Central Coast with sustainable ingredients, including items from the resort’s own organic garden, is open daily for lunch and dinner.
 
“I am proud to bring to Ventana my passion for the use of local, organic and naturally-raised ingredients,” Steeber said. “Plus, our menu items support local farmers and farmers markets in an effort to cultivate our own coastal slow food movement.”
 
Examples of local and regional vendors and ingredients utilized by Steeber and Ventana include Castroville artichokes, Swank Farms heirloom tomatoes, Earthbound Farms baby romaine lettuce, Monterey Bay anchovies, Mishima Ranch beef and Coke Farm roasted beets.
 
For more information about Ventana Inn and Spa, and Cielo, visit www.ventanainn.com.
  
About Ventana Inn & Spa
Ventana Inn & Spa, a Joie de Vivre managed hotel, is situated on 243 acres in Big Sur, 30 miles south of Carmel-by-the-Sea just off Central California’s famed Highway 1. Sitting 1,200 feet above the Pacific Ocean, Ventana is renowned for its tranquil setting, rustic sophistication and romantic allure. The resort features the renowned Allegria Spa and award-winning restaurant, Cielo, with 50-mile views of the rugged Big Sur Coastline. For more information, visit www.ventanainn.com.
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Contact:
 
Johanna Koch
Dir. Ventana Inn & Spa of Marketing and Public Relations
831/667-2331
jkoch@ventanainn.com
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Also See: Crescent Real Estate Equities Company Selling Six Hotels, One Office Building for $620 million / May 2007
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