Terranea Introduces Changes at Signature Fine Dining Restaurant, mar’sel
New Year, new mar’sel! We are excited to announce some wonderful changes happening at Terranea’s signature fine dining restaurant, mar’sel. To begin, we have listened to your requests to open mar’sel on Monday and Tuesday evenings. In response, we have opened our doors and you can now dine at mar’sel seven nights a week. The new mar’sel dining hours are Monday-Sunday, from 5:30pm to 10:00pm.
To learn more about our approachable Los Angeles fine dining restaurant with a romantic ocean view setting, you can click HERE.
In addition to the new dining hours at mar’sel, we have also announced a change-up in the kitchen…with a new chef! Chef Michael Fiorelli remains an integral part of Terranea’s dining scene, and has been promoted to the position of Executive Sous Chef at Terranea Resort. In Chef Fiorelli's new role he will continue to oversee operations at mar’sel, as well as all other dining options at Terranea (including Nelson’s, Catalina Kitchen, bashi, Spa Café, The Lobby Bar, and more). Stepping in to his daily role as Chef de Cuisine at mar’sel is Chef Rebecca Merhej. Read all about Chef Rebecca, including her new role at mar’sel and her past chef experiences below (click on view details).
We hope you are excited about the changes at mar’sel and we look forward to welcoming you to Terranea in the New Year!
Meet the Chef:
Rebecca Merhej, Chef de Cuisine, mar’sel
At 24 years of age, Merhej is the youngest member of the culinary team to earn the position of Chef de Cuisine. She has been an integral part of the resort since opening and contributed greatly to the development of mar’sel. Prior to joining Terranea Resort as sous chef in 2009, Merhej earned her stripes at Chef Kerry Simon’s celebrated restaurant, Simon LA. Since then she has spent the last three years honing her culinary skills and working alongside award-winning Terranea Resort Executive Sous Chef and mentor Michael Fiorelli and under the tutelage of the highly acclaimed Destination Hotels & Resorts Corporate Executive Chef Christian Schmidt. Merhej earned a degree in culinary arts from the Kitchen Academy in Los Angeles, which is now the Le Cordon Bleu.
Inspired by her family, Merhej was cooking and preparing food at an early age and fondly recalls childhood memories helping her grandmother and father in the kitchen. The family’s Lebanese heritage was evident in the cuisine at mealtime and signified home-cooked comfort. Her background and passion for exploring new cuisine continues to influence her creations in the kitchen.
Now at the helm of mar’sel, Merhej’s dynamic interpretation of a classic, California-inspired menu is enhanced through European and Mediterranean influences. She is committed to utilizing local, seasonal ingredients to develop farm-to-table menu offerings that change daily. Her sophisticated presentations and strict attention to detail deliver innovative cuisine featuring fresh and delectable ingredients. Merhej’s inspiration for cooking is fueled by, “the joy that is felt in creating happiness for others through unique dining experience.” She takes pride in helping to create lasting memories for guests that dine at mar’sel.
In addition to her time spent in the restaurant, Merhej is also committed to supporting and serving the philanthropic and culinary community. mar’sel continues to take part in prestigious food and wine events throughout Southern California and around the country such as the renowned Aspen Food & Wine Festival, Los Angeles Food & Wine, Los Angeles Times ‘The Taste,’ as well as the annual Manhattan Beach Wine Auction and Cart for a Cause, Los Angeles.