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L’AUBERGE DEL MAR PROMOTES JON BAUTISTA TO CHEF DE CUISINE

Chef Bautista Recently Launched Hotel’s New Dessert Menu

Del Mar, Calif.- L’Auberge Del Mar has promoted Jon Bautista to chef de cuisine. Formerly sous chef, Bautista recently spearheaded the launch of the hotel’s popular new dessert menu inspired by the favorite flavors and desserts of his peers and hotel staff.

“Jon is an outstanding team member who consistently brings fresh ideas and a positive attitude to our kitchen,” says Executive Chef Scott Thomas Dolbee. “As we continue to evolve and refine our menus at KITCHEN 1540 and the hotel, Jon will be an integral leader and collaborator.”

A San Diego native, Bautista previously honed his skills in the kitchens of Roy’s restaurants, Alinea in Chicago and iNK Los Angeles. His background includes extensive personal research and training in Japanese, Asian, American and French cuisines, as well as modern cooking techniques.

“I enjoy cooking and developing food that people enjoy eating whether it’s sweet or savory,” says Bautista. “The process is what’s most exciting, especially when it translates into something delicious on a plate.”

L’Auberge Del Mar’s new dessert menu perfectly showcases Bautista’s adventurous and creative approach to cooking. The menu includes a Frozen Yuzu Lime Pie with Lime Sugar and Nori Cookie; Red Velvet Cake with Vanilla Beet, Flexible Chocolate and Cocoa Nibs; Tres Leches with Coconut Macaroon, White Chocolate Powder, Pickled Blueberries and Frozen Milk;  and Carrot Cake with Candied Pecans, Carrot Sorbet and Cream Cheese Frosting. With each dish, Bautista kept the flavor integrity of the classic original, but enhanced the dessert experience through both visual appeal and by varying textures, temperatures and aromas on the plate. “For the guest, it’s not what’s in the menu descriptions, but rather the little touches that they can taste and feel, which make the experience both exciting and delicious,” says Bautista.

Bautista holds an associate of science degree in Culinary Arts from The Art Institute of California. He has participated in numerous San Diego food and wine charity events including San Diego Food and Wine Festival Top 5, Kawasaki Disease Foundation Charity Dinner, San Diego Liver Foundation Dinners, Taste of the Cove, Fruit of the Soul San Diego, LaDainian Tomlinson’s Annual Golf Tournament and Dr. Chao’s San Diego Charger Roy’s Charity Dinner.

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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