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L’AUBERGE DEL MAR’S KITCHEN 1540 DISCLOSES ANTICIPATED CULINARY ANNOUNCEMENT - NAMES SCOTT THOMAS DOLBEE AS NEW EXECUTIVE CHEF

Del Mar, Calif.- 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 the coastal Southern California village Del Mar, L'Auberge Del Mar overlooks the Pacific Ocean offering a resort experience reminiscent of a private seaside estate. This intimate hotel, presents 121 guest rooms and suites, refreshing dining options, a full service beach house-style 5,000-square-foot spa, a private path for easy beach access, tennis courts, a 24-hour fitness center and a peaceful pool area with leisure and whirl pools. An array of dining and drink selections includes the award-winning KITCHEN 1540, Coastline for waterfront al fresco dining, the lively poolside Bleu Bar for libations and nibbles and The Living Room Bar, a hub for socializing and people watching, serving handcrafted cocktails and tasty appetizers. For more information, please visit www.LAubergeDelMar.com.

 

 

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The options are many and the food is always fresh. Whether you dine in our award-winning signature restaurant KITCHEN 1540, take in the fresh ocean breezes on Coastline, kick back poolside at Bleu Bar, or stay cozied up in your guest room, Executive Chef Nathan Lingle and his culinary team will deliver a fresh and authentic experience showcasing local produce and sustainable seafood.

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