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NATHAN LINGLE APPOINTED NEW EXECUTIVE CHEF AT L’AUBERGE DEL MAR

Laura Simpson-Eng Joins as Executive Sous Chef; Brian Mayer Named Resort Sommelier; Kurtis Hurt Promoted to Assistant F&B Director

DEL MAR, Calif.– Nathan Lingle, a culinary professional with 23 years of prestigious industry experience, has been named executive chef at L’Auberge Del Mar, according to Shaun Beucler, general manager for this intimate resort in the coastal village Del Mar. In his new position, Lingle will oversee day-to-day culinary operations, all catering menus for weddings, events and group meetings, seasonal menu development and culinary events for the resort’s signature restaurant, KITCHEN 1540; the all-day alfresco Coastline Restaurant; Bleu Bar with its all-day libations and nibbles. 
 
Most recently, Lingle served as executive chef and food and beverage director at The RitzCarlton, 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.
 
“Nathan has a stellar reputation for his dedication to professionalism, quality service and guest satisfaction. Known for his cuisine that builds on the classics, he is strongly influenced by local trends and seasonal produce while inflecting international flavors, including Mediterranean, Caribbean, Korean and Pacific Rim,” said Beucler, also a graduate of the Culinary Institute of America, Hyde Park, New York.
 
Beucler, a 14-year Ritz-Carlton alum, continued to emphasize that he and Chef Lingle, along with the new food and beverage team, will be working together to relaunch the resort’s restaurants by creating new, exciting menus and innovative culinary experiences for L’Auberge Del Mar guests for years to come. 
 
To achieve their goals, Chef Lingle has selected Laura Simpson-Eng, another CIA honors graduate where she was selected for intensive study of Italian cuisine with the Italian Trade Commission, to be his executive sous chef at L’Auberge Del Mar. Like Lingle, Simpson-Eng did stints at The Ritz-Carlton, Philadelphia and The Ritz-Carlton, Naples, Florida. Earlier in her career she was part of the opening team of Michelin three-starred restaurant Jöel Robuchon in Las Vegas.
 
In addition, L’Auberge Del Mar is bringing its food and beverage team to the next level of product excellence and service culture by giving the position of resort sommelier to Brian Mayer who comes to L’Auberge Del Mar from historic Hotel Del Coronado after honing his craft at The Firehouse Restaurant in Sacramento known for its craft cocktails. The resort has also promoted Kurtis Hurt to assistant food and beverage director after joining the team in 2014 from The RitzCarlton, Dove Mountain, Arizona, a Forbes Five-Star resort.

 

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.

 

Media Contact: Marguarite Clark Public Relations

Marguarite Clark (949) 295-2801 mc@mclarkpr.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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Spa L'Auberge is the perfect combination of relaxation and renewal with a focus on the healing powers of the ocean. Named in Condé Nast Traveler's "Top 25 Spas in the US", our ocean inspired Southern California spa resort near San Diego welcomes you to a variety of personalized treatments and luxurious services provided by highly trained professionals and guaranteed to make you feel pampered from head to toe.

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