Chef de Cuisine Andrew Vaughan oversees the resort’s signature restaurant and one of Los Angeles’ top dining destinations, mar’sel. A Louisiana native, Vaughan hails from two of the most iconic restaurants in the nation, working alongside Emeril Lagasse at NOLA in New Orleans, and Daniel Boulud at Restaurant Daniel in New York City. Most recently, Vaughan served as an integral part of Terranea Resort’s culinary team, previously serving as the Chef de Cuisine for Nelson’s, as well as masterfully executing VIP Dinners for the resort, and aiding the development and execution of the successful Chef’s Table Dinner Series, which showcases the resort’s renowned “Farm-to-Terranea” cuisine, alongside featured wines, to benefit a select charity.
Under Vaughan’s leadership, the mar’sel menu exhibits a strong focus on the respect for culinary tradition and technique. Vaughan collaborates with local fisherman, ranchers and farmers to source local and sustainable ingredients to complement what is growing in Terranea’s hilltop garden and in the mar’sel garden beds. Seasonal menu selections include: poached John Dory with hand cut nasturtium pasta, artichokes and verjus glaze, uni on toast, wild borage and red currants, and Wagyu ribeye cap with mushroom gratin, and pheasant with fregola, roasted fennel, and cabrales foam.
The Farm-to-Terranea seasonal approach to cooking inspired mar'sel's extensive herb garden located just steps from the kitchen. The award-winning chefs of Terranea utilize the best of Southern California's locally grown produce and herbs in the ever-changing menus. Whether fresh parsley incorporated in a special dish or rosemary in a handcrafted cocktail, the bright sun and crisp breezes in Rancho Palos Verdes are ideal for a garden to thrive.