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, A Destination Hotel, according to Shaun Beucler, general manager for this intimate resort in the coastal village of 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 Ritz-Carlton, 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 Wine Spectator “Best of Award of Excellence” prized wine list. The resort has also promoted Kurtis Hurt to assistant food and beverage director after joining the team in 2014 from The Ritz-Carlton, Dove Mountain, Arizona, a Forbes Five-Star resort.
