L’Auberge Del Mar, A Destination Hotel, has named Collin Leaver as chef de cuisine. He will collaborate with the resort’s executive chef, Nathan Lingle, on menu development, combining his certified pizzaiolo and Italian influences with fresh ingredients to create new and contemporary menus.
“Collin is a highly accomplished culinarian with a diverse industry background. We are excited to have him join our team and look forward to working together on new menus and developing culinary concepts,” said Lingle.
Leaver debuts his summer dinner menu for the resort’s Coastline al fresco restaurant this month. The menu includes Burrata Cheese paired with nectarines, prosciutto speck, saba balsamic vinegar and upland cress; Gnocchi with spring pea pesto and ricotta salad; Pork Chop with cannellini beans, green beans, friarielli peppers, Calabrian chili and mustard seed; and Sea Scallops with cauliflower pureed and pickled floret along with caper currant agrodolce and shaved radish.
Most recently, Leaver served as executive sous chef at Quattro Restaurant and Bar at Four Seasons Hotel in Palo Alto, Calif. Prior to that, he served as chef de cuisine at A16 in San Francisco and as sous chef at Michelin-rated SPQR, also in San Francisco.
Located in the heart of the coastal Southern California village Del Mar, L’Auberge Del Mar, overlooks the Pacific Ocean with 121 recently refurbished guest rooms and suites, a full service beach house-style 5,000-square-foot spa, and a private path for easy beach access.
Photos: Destination Hotels