New additions to culinary team at L’Auberge
L’Auberge Del Mar, A Destination Hotel is starting off 2015 in good taste with new additions to its food and beverage team and a full line-up of creative culinary experiences. The new team will lead the property into 2015 with exciting happenings including a new outlet in the spring, craft beer dinners, music programs showcasing up-and-coming artists in the Living Room Bar, and innovative seasonal menu rotations at Kitchen 1540.
New to the team are:
• Kurtis Hurt, Director of Restaurants: Hurt spent the last five years at the Ritz-Carlton Dove Mountain, Ariz., where he was most recently director of banquets. While working for the Ritz-Carlton, he was honored with a number of company awards for outstanding performance including Leader of the Year in 2013. Previously, Hurt worked for the award-winning Wild Flower restaurant in Tucson, Ariz. He has a business degree from Colorado State University.
• Greg Bringardner, Restaurant Manager: Bringardner will oversee operations of the hotel’s popular Kitchen 1540 restaurant. A native of France, he has spent several years working for restaurants and hotels throughout Europe, including Starwood New Caledonia; Potel Et Chabot, Paris; Hotel Scribe, Paris; Hotel Ritz Carlton Arts, Barcelona, Spain; Lenotre, Paris; and La Reserve Geneve, Geneva, Switzerland. He has an MBA in hospitality management from ESSEC Business School, Paris, and a bachelor’s degree in hospitality and restaurant management from Institut Paul Bocuse, Lyon, France. Bringardner is multilingual and speaks English, French, Spanish and German.
• Clyde Stewart, Food & Beverage Manager: A former server for L’Auberge Del Mar’s Kitchen 1540 restaurant, Stewart has worked for some of San Diego’s most popular restaurants including Del Mar Rendez Vous, Prep Kitchen Del Mar, Pacifica Del Mar and PF Chang’s. His experience includes front of house management, food service and bartending.
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