meet the chef
Bernard Ibarra brings more than 30 years of culinary and hospitality experience to Terranea Resort. In his role as Executive Chef, he oversees the daily supervision of the resort’s entire food and beverage operations including eight dining venues, in-room dining department, and banquets division.
Born and raised in the French side of the Basque Country, Ibarra became interested in pursuing a career as a chef early on. His mother and father’s ability to create complex cuisine using simple ingredients served as an inspiration along with growing up in a tourist destination. Basque’s sea side restaurants, fisheries, and marketplace created an environment and lifestyle filled with food and centered in hospitality.