RANCHO PALOS VERDES, Calif. – World-class Pacific oceanfront Terranea Resort announces the appointment of Andrew Vaughan as executive chef, overseeing all luxury culinary experiences from in-room dining and the resort’s eight exceptional dining venues to creating innovative menus for meetings, weddings and special events.
Over the span of eight years, Vaughan has been instrumental in the outstanding culinary success at Terranea, including recognition from the Michelin Guide California and Forbes Travel Guide – both for mar’sel when he served as chef de cuisine. In his new role, he is charged with providing meaningful dining experiences ranging from sophisticated gourmet cuisine at signature restaurant mar’sel to casual Southern California lifestyle fare at the popular, bluff side Nelson’s and the resort’s all-day dining venue catalina kitchen. In addition, he oversees bashi offering a contemporary blend of Asian cuisine and local flavors, The Grill at the Resort Pool, The Spa Café at solviva, the Lobby Bar & Terrace and the inventive grab-and-go offerings at sea beans.
Vaughan’s passion for hospitality can already be seen in the resort’s special menus for holidays and food and wine events, as well his personalized menus for business meetings and ballroom celebrations.
“Andrew brings over 27 years of luxury culinary experience, talent and management skills to this position,” said Ralph Grippo, president of Terranea Resort. “We know he will continue to elevate Terranea’s acclaimed culinary program by outsourcing the best seasonal products, applying well-executed classic techniques and keeping flavor profiles clean and distinctive.”
Vaughan was raised in Louisiana where he started his career cooking with family and playing in the family gardens. He completed training at Sowela Technical College in New Orleans and worked with celebrity chef and restaurateur Daniel Boulud at Restaurant Daniel in New York City. He then served as sous chef at celebrity chef Emeril Lagasse’s NOLA restaurant. After working at NOLA for nearly five years, Vaughan moved to California and did a stint at Simon L.A. cooking alongside Kerry Simon at the Sofitel Los Angeles prior to joining Terranea’s culinary team. Vaughan graduated from The Culinary Institute of America in Hyde Park, N.Y.