Terranea Resort in Palos Verdes Offers Oceanfront Restaurant and Culinary Creations by Chef Schmidt

January 09, 2009 (PRLEAP.COM) Travel News
Rancho Palos Verdes, CA - January 9, 2009 Executive Vice President and Managing Director Terri A. Haack is pleased to announce Christian Schmidt as executive chef of Terranea, a 102-acre luxury oceanfront resort in Palos Verdes, California, just south of Los Angeles. Managed by Destination Hotels & Resorts, the 582-room Terranea, opening in June 2009, will bring its eco-friendly orientation into all aspects of its Southern California fine dining options with an emphasis on local and organic foods.

"Chef Schmidt is that rare culinary professional who combines impressive experience ranging from intimate bistros to large-scale banqueting, with an ongoing passion for expanding his already-considerable managerial and culinary expertise," commented Haack.

Chef Schmidt's impressive resume reflects challenging positions and expansive responsibilities across a who's who of luxury hotel brands including Ritz Carlton, Mandarin Oriental and Fairmont hotels. He has overseen massive operations (in excess of $50 million) and large staff, building several food and beverage programs from the ground up including working with kitchen designers, architects and engineers. Chef Schmidt also has extensive experience developing restaurant concepts and menus and has worked closely with celebrity designers such as Tony Chi and renowned chefs such as Jasper White on creating innovative restaurants.

In addition to personally producing cuisine that is best described as subtly sophisticated, taking full advantage of fresh and organic ingredients, Chef Schmidt has been a leader in America's dining scene for more than 25 years. He brings a broad-base of talents to Terranea, including fiscal acumen, a gift for food as well as mentoring, the ability to oversee and manage very large operations, and the interpersonal skills to build successful teams across a range of outlets. Chef Schmidt has been featured in such prestigious publications as Food & Wine, Gourmet, and Condé Nast Traveler. He is also the co-author of a popular cookbook, Viva La Mediterranean.

Working with Schmidt on the Terranea culinary efforts is Blau & Associates, a highly successful restaurant consulting firm with a client list that includes top hospitality establishments across the globe. Catering to an international palate, Terranea's exceptional food and beverage venues bring a new class of fine dining restaurants in Palos Verdes by combining stunning ocean front locations with truly unique and contemporary offerings. The wide array of dining options include an intimate oceanfront restaurant with sweeping views of the coastline, an all-day dining room overlooking the main pool and terrace, and a casual dining and bar option boasting the resort's most idyllic location for enjoying California sunsets and whale watching while basking in the warmth of outdoor fireplaces. Lighter fare is available at a coffee boutique, the spa and pool areas. All dining venues feature indoor and outdoor seating.

About Terranea
Just 20 miles from Los Angeles International Airport, Terranea is an oceanfront resort in California magnificently poised above the Pacific Ocean on the Palos Verdes Peninsula. The property boasts a 360-room hotel with 20 bungalows and 32 suites. Also available are 50 ocean front casitas and 32 detached ocean view villas tailored specifically to individuals looking for a more intimate setting. Visit www.terranea.com for more information.