Food and Wine Festival

Chef de Cuisine, Fabio Ugoletti, was born in Parma, Italy, and has a deep appreciation for fresh, seasonal cuisine. Chef Fabio creates elevated tasting menus that delight the senses within Terranea's award-winning restaurant, Mar'sel.

Chef de Cuisine, Jason Benavente, combines modern Asian influences with traditional Japanese flavors to create bold, elevated cuisine at Bashi. A Culinary Institute of the Pacific graduate, he is known for innovative sushi creations, refined technique, and a passion for delivering memorable dining experiences.

Chef de Cuisine, Chef Juan Nunez, a pillar of Nelson's for nearly 10 years, began as a line cook under Chef Andrew Vaughan. He's instrumental in the successful Summer Concert Series, uniting top local bands with flavorful cuisine.

Chef de Cuisine, Robert Montes, brings a passion for coastal cuisine and warm hospitality to Catalina Kitchen. His approachable dishes, refined technique, and attention to detail create memorable dining experiences from breakfast through dinner.