Three new chefs helm the luxury culinary experiences at Montage Laguna Beach

Montage Laguna Beach is pleased to announce three new talented chefs holding key positions on the culinary teams for the resort, including the elegantly casual all-day dining venue The Loft and the standalone signature restaurant Studio.

“With the addition of these three exceptional, highly experienced and innovative talents, we are excited to provide new destination-worthy dining pleasures throughout Montage Laguna Beach,” said Anne-Marie Houston, general manager for the 255-room resort. “New Executive Resort Chef David Serus, The Loft Chef Joosung Lee and Studio Sous Chef Robert Rando each bring enthusiastic dedication to his craft and expert culinary management leadership skills to the various dining venues at the resort.”

Chef David Serus brings to Montage Laguna Beach his refined approach to food preparation by outsourcing the best seasonal products, applying well-executed classic techniques and keeping flavor profiles clean and distinctive. With over 25 years of luxury culinary experience, he is well equipped to oversee operations for the resort’s special events, meetings, weddings, and banquets. Additionally, lending his culinary support and business acumen to the resort’s restaurants, Serus is looking forward to perfecting the exceptional dining options Montage Laguna Beach offers.

Raised in Le Mans, France, and taking early inspiration from watching his grandmother in her kitchen and working at his uncle’s bakery during school vacations, Serus knew early on excelling at fine hotel restaurants would be his chosen career. After attending cooking school in Quimper, France, he served a year in the French navy and then worked at two Michelin Star restaurants – one in London and the other in the South of France. 

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Executive Chef David Serus joins the Montage s

He went on to work seven years at Four Seasons Hotels and Resorts, followed by 17 years working for The Ritz-Carlton Hotels & Resorts across the U.S., including serving as executive chef at The Ritz-Carlton, Dove Mountain, Arizona; The Ritz-Carlton, Orlando Grand Lakes, Florida; and The Ritz-Carlton, Washington, D.C. In 2013, Serus was awarded the prestigious title of Maître Cuisiniers de France (Master Chef of France) from the French culinary community, of which there are only 86 in the U.S. He’s an avid cookbook collector and enjoys exploring the region on his motorcycle.

Seoul, Korea-born and raised, Culinary Institute of America, Hyde Park graduate Chef Joosung Lee is leading the culinary team at The Loft at Montage Laguna Beach. He is introducing enticing lunch and dinner menus that reflect inventive California cuisine heightened by Asian and other global food influences and flavors. 

With over 15 years of working in prestigious kitchens, including the now closed The Dining Room Ritz-Carlton Pasadena, Charlie Palmer in Costa Mesa, and at Scarpetta, Montage Hotel and Spa, Beverly Hills, Lee is excited to be creating new dishes at The Loft drawing on his love for the bounty of seasonal, interesting multi-cultural ingredients available from area markets and purveyors and the use of fresh herbs from the resort’s gardens.

Overlooking the Pacific, The Loft, a chic all-day dining destination for Montage Laguna Beach guests and local casual food lovers, is known for its outstanding dining experience and interactive Cheese Gallery with over 30 selections of regional and international cheeses. 

Lee’s innovative new lunch menu offers temptations including Artisan Sandwiches such as Arugula Pesto Wrap and Crispy Chicken with emmental and red cabbage. New entrées include Shrimp Chitarra, Seared Ahi Tuna Niçoise, and more. His new dinner menu designed for food devotees features refreshing Cantaloupe and Cucumber Gazpacho; Superior Farms Lamb Chops with sorrel pesto, vanilla-braised treviso and aged balsamic; Sunburst Squash with tarragon, chili flakes and lime; and other new selections. The chef has also created new Pasta and Grain dishes, Choices From The Ocean and local side Accompaniments.

Since attending The Culinary Institute, Hyde Park, New York, Studio’s new Sous Chef Robert Rando’s culinary career trajectory started when he worked at various starting positions at Relais & Châteaux Toppers at the The Wauwinet hotel in Nantucket, Mass. Then it was on to NYC’s Eataly and positions at Mario Batali’s former Lupa Osteria Romana, also in Manhattan. From there, Rando gained the job as saucier chef de partie and then sous chef at famed Relais & Châteaux Castle Hill Inn, Newport, Rhode Island, and most recently he returned to Toppers as sous chef and then chef de cuisine.

Rando has left the East Coast to bring his years of high-end luxury dining experience to the West Coast, where he will be in the kitchen of Studio, working in collaboration with Chef de Cuisine Benjamin Martinek at this luxurious signature restaurant perched bluffside over the Pacific. Rando will be an important part of the team that creates Studio’s à la carte menus, much-loved tasting menus, special wine dinners, and private dinners at the Chef’s Table – all featuring exquisite French cuisine inspired by local purveyors and markets, as well as Studio’s expansive garden. Rando says he “is particularly excited to be cooking with diverse seasonal Southern California ingredients in such a stunning ocean setting.”

 For more on the Montage Laguna Beach, visit www.montagehotels.com/lagunabeach. 

The Montage Laguna Beach is located at 30801 South Coast Hwy.

Las Brisas debuts new two-level bar & lounge complete with weekday Happy Hour and live music

Las Brisas’ 40th anniversary celebration continues as the restaurant puts the finishing touches on a redesign to match its new culinary offerings. Perched above the scenic Laguna Beach coastline, Las Brisas unveils an entirely redesigned bar and lounge space, updated with new seating, light fixtures, and hand-painted accent walls, giving an entirely refreshed look with a modern, beachy bohemian feel. 

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New sitting area

Along with the new bar, Las Brisas launches a new Weekday Happy Hour – offered Monday through Friday from 3 - 6 p.m. and available throughout the entire restaurant – featuring $5 bottled beers and $4 off house wines and specialty cocktails, that pair seamlessly with signature dishes from the new culinary menu such as the Contramar Fish for Two or White Shrimp and Crab Ceviche. 

Additionally, starting May 21, Las Brisas debuts live music in the bar, featuring local musical artists performing on Tuesday, Thursday, Friday, and Saturday nights from 6 - 9 p.m.

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Redesigned bar 

Weekday Happy Hour specialty cocktails include: Laguna Pearl – Roca Patrón Silver, Hennessy, Patrón Citrónge, lime juice, and agave; Spicy Margarita – Pueblo Viejo Blanco, lime, agave, and chile tincture; Paloma – Casa Noble Crystal organic tequila, grapefruit, lime, Sierra Mist, and agave; Cadillac Margarita – Casamigos Reposado, Grand Marnier, lime juice, and agave; House made Sangria – Brandy, white port, sparkling wine, citrus, and seasonal fruit (available in red or white); Las Brisas Margarita – Pueblo Viejo Blanco, lime juice, and agave; Dark and Stormy – Whaler’s Dark Rum, ginger beer, and lime; Mai Tai – Plantation Pineapple Rum, Curaçao, lime, orgeat, and bitters; Negroni – Beefeater Gin, Campari, and Carpano Antica; Salty Dog – Tito’s Vodka and grapefruit juice with a salted rim; and Old Fashioned – Four Roses Bourbon, bitters, and an orange twist.

For updates and more information on the live entertainment, visit Las Brisas on Instagram @LasBrisasRestaurants. 

Las Brisas is located at 361 Cliff Dr.

For more information, go to www.lasbrisaslagunabeach.com or call (949) 497-5434.

Kitchen in the Canyon presents Mother’s Day “Brunch and Blooms in the Canyon”

Mother’s Day is on Sunday and Kitchen in the Canyon is hosting a very special “Brunch and Blooms in the Canyon.” The Flower Stand will be on hand with dried flower bouquets for the moms to cherish for a lifetime. 

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Photo by Grant Puckett

Treat mom to some tasty French toast at Kitchen in the Canyon 

As for brunch, for those moms with a sweet tooth, the French toast topped with a homemade strawberry sauce is a top choice. For those craving a more savory plate, the avocado toast garnished with micro greens and pickled red onions is highly recommended. Pair it with a warm cup of coffee or grab a mimosa and celebrate. 

Kitchen in the Canyon is open everyday from 7 a.m. - 3 p.m. at 845 Laguna Canyon Rd.

“Changes in Latitude Happy Hour” kicks off at Royal Hawaiian next week

It’s been one month since the newest rendition of The Royal Hawaiian Fire Grill opened with Chef Owner/Operators Maro Molteni and Martin Molteni. 

“My brother and I have opened many restaurants around the world, but we’ve never experienced an opening like this one,” said Chef Maro Molteni. “Everything started off with a giant bang and it hasn’t slowed much since. 

“It’s been great to see so many of my former patrons from my previous restaurant show up, and we’ve really enjoyed getting to know the North Laguna contingency of locals and their friends,” he said. 

“Changes in Latitude Happy Hour” kicks off next week

In celebration of its one-month anniversary, and in thanks to all the many loyal patrons who have supported the restaurant’s opening, the Molteni brothers are announcing their newest addition, the “Changes in Latitude Royal Hawaiian Happy Hour.” 

The “Changes in Latitude Happy Hour” begins Tuesday, May 7, from 4 to 6 p.m. The happy hour will continue six days a week, Tuesdays through Sundays (the restaurant is dark on Mondays). It will not be available on Mother’s Day but will otherwise stay in play year-round.

“If you’re going to name your happy hour ‘Changes in Latitude,’ you have to provide that attitude-shifting experience all year long for your locals and incoming visitors. We really want this to be the place where everyone goes to celebrate all the good in our lives,” said Chef Maro. 

A revolving, evolving Happy Hour Menu

With summer approaching, the initial “Changes in Latitude” menu focuses on signature, frosty RoHi cocktails, select summery wines, craft beers, and well drinks at special pricing.

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The infamous Lapu Lapu cocktail is still the restaurant’s #1 best-selling cocktail

The restaurant has reintroduced the original recipe for the infamous Lapu Lapu cocktail. Still the restaurant’s #1 best-selling cocktail, it is also available on the new “Changes in Latitude Happy Hour Menu” at special pricing.

The popular Blue Hawaiian cocktail is also making an appearance on the new “Changes in Latitude Happy Hour Menu” at special pricing. 

Much like the ever-changing dinner menu of entrées, the chef brothers have created a Happy Hour menu that will also change and evolve through the seasons. 

Pair your drink with an innovative appetizer menu with all items priced between $5 and $10. Try authentic Hawaiian Ahi Poke served with house-made sweet potato chips, Grilled Shrimp Skewers, Wood-Grilled Shishito Peppers and Edamame, Provoleta Flash-Fried Cheese Bites, steaming Empanadas with a variety of delicious fillings, and more. 

“Everything is finger food for a reason,” said Chef Maro. “We’re the Royal Hawaiian. Everything is casual and fun. And this is your vacation time now…even if you’ve worked all day.”

The Royal Hawaiian Fire Grill is located at 331 N. Coast Highway, a half block north of the Laguna Art Museum.

Culinary and visionary talents combine to take Las Brisas to new levels of distinction during 40th year

By DIANNE RUSSELL

It’s impossible to walk by Las Brisas’ crowded patio and not salivate over the food and the unparalleled view of Main Beach and the coast beyond. Yet, as Las Brisas celebrates its 40th year in business, new General Manager Howard Gardner and new Executive General Manager Michael Gaines visualized a culinary revamp that would take the legendary restaurant up a notch – or after tasting some of the innovative dishes, I’d say quite a few notches. 

A significant Southern California landmark perched above the scenic Laguna Beach coastline, Las Brisas is a premier dining destination. A strong sense of history stretches back to the Victor Hugo Inn, a world-class eatery and celebrity getaway that debuted in 1938. The breezy retreat overlooking the Pacific transformed to Las Brisas in 1979, yet still retained the beauty and charm of a romantic, bygone era.

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Courtesy of Las Brisas

Unparalleled view

Although the restaurant underwent modifications in 2017, the new changes will bring it more in tune with its magnificent surroundings. 

Gardner, who brings more than 25 years of experience from revered establishments such as Water Grill, says, “The menus were fragmented. There was a separate one for the patio and the dining area. Our goal was to unify and elevate the dining to a new level, with the intention that the inside and outside spaces and the culinary experience match the extraordinary views. We wanted the food to equal the ambience.” (To this end, the former Sunday buffet is now full service as well.)

With this goal in mind, Gaines, an Orange County native whose diverse background includes posts in Michelin-starred kitchens in northern California, and being a restaurant owner himself, collaborates with Las Brisas’ esteemed culinary team to redefine modern coastal cuisine.

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Courtesy of Las Brisas

Conramar Fish 

They’ve already opened up the area next to the patio and plan to put booths in along the windows. Additionally, within the next six months, they will reupholster the dining room booths, update the bar and replace the outdoor awnings. “We’re taking it step by step,” says Gardner. “We also retrained the crew and introduced new uniforms.” 

The cuisine is described as seafood focused with a Mexican touch. Gaines’ touches are subtle and sublime; the parsley herb finish on the Conramar fish, the cauliflower puree with the scallops, and the unexpected crisp smoked salmon tostada. It’s certainly not your everyday smoked salmon on a bagel, no one would imagine the flavor of smoked salmon, crema, capers, and pickled red onion could pair so well with a tiny crisp tortilla. 

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Photo by Dianne Russell

Smoked Salmon Tostada

The Contramar fish (snapper) for two, served with rice, beans, and homemade tortillas, begged to be assembled into fish tacos, which many at the table took to heart. Inspired by a restaurant in Mexico, only a certain number of these dishes are prepared each day. The fish is mild and perfect with the accompaniments, and the homemade tortillas are dense enough to handle them. 

Gaines says that they use 200 lbs of masa every day for the tortillas (and 12-15 cases of avocados). The tortilla chips, the salsas, and the guacamole are all made on-site.

I didn’t taste the Pork Spareribs with Chipotle Glaze, but my tablemates remarked on their tenderness and the “not too heavy” sauce, which they said, “Starts off sweet with a great spicy afterbite from the chipotles.”

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Courtesy of Las Brisas

Seared Sea Scallops

The sea scallops were a favorite. Seared, they are served on a cauliflower puree with tomatillos, green olives, and wine beurre blanc. The puree and salt of the olives accent the silkiness of the scallops.

The white shrimp and crab ceviche is fresh and light with a surprise crunch of jicama. Not heavy-handed with seasonings as so many ceviches are, this one lets the individual flavors soar.

In refining the menu, Gaines decided to limit the dessert options to three: Traditional flan, which is the right texture (not too custardy) and flavor, and not overpowered with caramel. It’s served with seasonal fruit, in our case tangerines. 

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Photo by Dianne Russell

Traditional Flan

The chocolate flourless cake, when eaten with a small dollop of the whipped cream, is a combination made in heaven. The third dessert option is a trio of sorbets – coconut, mango, and pineapple, which I will give a try next time.

“Our number one priority is ensuring that our longstanding community and visitors have an exquisite experience from the moment they step on the Las Brisas property. The views are, as always, stunning, and our goal was to create a culinary program that is just as memorable,” Gaines said.

And they have succeeded. Mine was a blissful experience, one shared by those around the table who all commented on the superb and inventive fare. Gaines’ culinary talents and the management expertise of Gardner have combined to make their vision come to fruition.

Las Brisas is located at 361 Cliff Dr.

For more information, go to www.lasbrisaslagunabeach.com or call (949) 497-5434.