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Scott Thomas Dolbee Named as Executive Chef for the 120-room
L'Auberge Del Mar's KITCHEN 1540 in Del Mar, California


Del Mar, Calif.- January 17, 2012
- L'Auberge Del Mar's KITCHEN 1540, one of San Diego's preeminent dining establishments, demonstrates its attraction once again as it lures the seasoned culinary talents of Scott Thomas Dolbee in his new role as Executive Chef starting Jan. 23, 2012. Chef Dolbee will oversee all of the food and beverage operations at the 120-room hotel in San Diego's picturesque coastal village of Del Mar, including the popular KITCHEN 1540.
 
"Finding a chef to build on the acclaimed reputation of KITCHEN 1540 was a task we embraced with fervor and determination," said Michael Slosser, vice president and managing director of L'Auberge Del Mar. "We sought the one individual who we knew would use their talents to continue the evolution of KITCHEN 1540 - we found those skills, and more, in Scott."
 
Dolbee joins L'Auberge from Four Seasons Resort Whistler. Executive Chef since 2008, Dolbee helped Four Seasons Whistler earn Canada's only Five Diamond distinction and was an integral part in the concept, design and launch of the property's popular SIDECUT restaurant. Dolbee also managed the resort's culinary operations during the 2010 Winter Olympics and Paralympics in Whistler, as well as partnered with First Nation's to develop an indigenous-inspired menu for the nearby Squamish Lil'Wat Cultural Center.
 
A Los Angeles native, Dolbee started his culinary career at age 18 as a chef tournant for the Ritz-Carlton Laguna Niguel in Laguna Beach. His progression included positions in kitchens around the country from the prestigious Jonathan Club in Los Angeles and Manele Bay Hotel in Hawaii, to Wauwinet Inn in Nantucket and The Sagamore Resort in New York. In 2001, Dolbee joined one of Orange County's top free-standing restaurants, Pinot Provence, as sous chef working under famed culinary master Joaquim Splichel, then went on to earn enthusiastic reviews as Executive Chef of French 75 restaurant in Laguna Beach. In 2004, Dolbee returned to the hotel industry and successfully launched the Four Seasons Beverly Wilshire's acclaimed The Blvd restaurant as chef de cuisine.

"I'm thrilled to return to Southern California, and especially to a property that has such great culinary momentum as L'Auberge," said Dolbee. "I love utilizing all styles of cooking and draw inspiration from the freshest local ingredients and global culinary influences."

Dolbee's impressive resume includes multiple appearances at the James Beard House in New York, as well as regional culinary events such as Chefs of Orange County, Star Chefs and Picnics des Chefs. He will relocate to San Diego with his wife and three young children.

About L'Auberge Del Mar
Located in the heart of Southern California's most picturesque coastal village of Del Mar, L'Auberge Del Mar overlooks the Pacific Ocean and offers a resort experience reminiscent of a private, coastal estate. Managed by Destination Hotels & Resorts, this historic seaside hotel offers 120 guest rooms and suites, refreshing dining options, a cheerful and cozy spa, a private path to the beach and peaceful pool area. The award-winning, signature restaurant, KITCHEN 1540, blends energy and intrigue with a fresh, lively atmosphere. The restaurant's extensive offerings meld the classic and the unexpected, making KITCHEN 1540 something one simply has to try when dining in Del Mar. For more information, please visit www.laubergedelmar.com or www.destinationhotels.com.
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Contact:

Lori Kennedy or Shae Geary
JLK Communications
760-941-4121
lori_kennedy@hotmail.com
shae.geary@sbcglobal.net

 
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