“The mountains were my backyard and the sea was my front yard,” reminisces Chef Bernard Ibarra about growing up in France’s Basque Country.
The Chef has cooked in France, North America, and Asia. Before landing in the Southern California last summer, he worked in Las Vegas for 15 years as Executive Chef at the prestigious Mirage and Aria resorts. Although he loves Vegas, he had longed to be near the sea again. Now he’s come full-circle, with the hills of Palos Verdes at his back and the expansive blue Pacific at his feet.
“It looks very much like where I was raised, except with better weather,” he chuckles.
Imagine his delight to now be the Executive Chef at the coastal Terranea Resort and our good fortune to have this world-class chef cooking in our “backyard.”
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Last week, Executive Chef Bernard Ibarra led an exceptionally talented team to kick off the “Chef’s Cooking Series” at Terranea Resort in Rancho Palos Verdes, California. The farm-to-table dinner series features an interactive evening with Terranea’s chefs. It was my honor and pleasure to be invited as food photographer for the night. The chefs were awesome, the staff couldn’t have been more gracious, and the food was remarkable in flavor, variety, and creativity.
It began with a cocktail and hors d’oeuvres reception followed by the chef cooking demonstrations where we learned how to prepare items on the evening’s menu. After the demonstrations, diners were seated at a beautiful long table on a patio for an alfresco three-course meal with wine pairing. Guests received recipe cards and special gift items to recreate the experience at home.
For each event in the series, Terranea is partnering with a different non-profit organization, this first dinner – a Coastal Harvest menu theme – benefitted Los Angeles No Kid Hungry. The next event will showcase a Spring Bounty menu theme on March 20, 2014 – featuring wines by Grgich Hills and benefitting the American Red Cross.
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