Our Culinary Team

Chef Nathan Lingle

Executive Chef Nathan Lingle

Meet L’Auberge Del Mar’s Executive Chef, Nathan Lingle. As  a culinary professional with 23 years of prestigious industry experience, Lingle most recently served as executive chef and food and beverage director at The Ritz-Carlton, Philadelphia, and previous to that, he worked as a chef at The Ritz-Carlton Resorts of Naples in Florida, a Forbes Five-Star and AAA Five Diamond property. He was chef de cuisine at Sagamore Resort and Spa in Bolton Landing, New York, and earlier in his career worked in various hotels and inns in Florida and Vermont. Raised in New England, Lingle graduated with honors with an AOS in culinary arts from the Culinary Institute of America, Hyde Park, New York. The dinner menu is described by Chef Lingle as “Coastal harvest cuisine, simply prepared, showcasing bold flavors within the changing seasons.”

Chef Collin Leaver

Chef de Cuisine Collin Leaver

The newest member to the  L’Auberge Del Mar culinary team is, Collin Leaver.  The chef’s eye-pleasing plating prowess features bright colors and varied textures making each of his plates a mini work of art. His menus will change slightly from week to week, depending on products that are à la minute and beckon to Leaver.  Most recently, Leaver served as executive sous chef at Quattro Restaurant and Bar at Four Seasons Hotel in Palo Alto, Calif. Prior to that, he served as chef de cuisine at A16 in San Francisco and as sous chef at Michelin-rated SPQR, also in San Francisco. Leaver is skilled at whole animal butchering and is a certified pizzaiolo by Associazione Verace Pizza Napoletana in Italy. He graduated from Manhattan College, New York with a bachelor’s degree.

The Culinary Team

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