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Terranea Resort Announces New Appointments in Food & Beverage

Terranea Resort, A Destination Hotel, is pleased to announce three new appointments to the Food & Beverage Program.


Rancho Palos Verdes, Calif. (March 29, 2016) Terranea Resort, A Destination Hotel, is pleased to announce three new appointments to the Food & Beverage Program: Vincent Brunetti as Associate Director of Food & Beverage, Chef Jonathan de la Cruz as Banquet Sous Chef, and Pastry Chef Mark Clear as Assistant Pastry Chef.

Vincent Brunetti joins Terranea as Associate Director of Food & Beverage from Kauai, Hawaii, where he recently served as Director of Food & Beverage for the St. Regis Princeville Resort. Prior to that, Brunetti directed food and beverage programs for the Hyatt Regency Waikiki Resort & Spa in Honolulu, as well as the Hyatt Regency in Long Beach, California.

"Vincent brings over 20 years of food and beverage experience to the team at Terranea,” said Jun Sur, Director of Food & Beverage of Terranea Resort. “We welcome his insight on operations and management, while we continue to provide the excellent quality and service that have made Terranea a dining destination."

Chef Jonathan de la Cruz joins the Food & Beverage team at Terranea as Banquet Sous Chef. Growing up working in family run restaurants in Southern California, de la Cruz eventually moved to Las Vegas to work at Ravella at Lake Las Vegas, Thomas Keller’s Bouchon at the Venetian, and the Red Rock Casino. Most recently, de la Cruz was the Chef de Cuisine at the Hyatt Tamaya in Albuquerque, New Mexico for their three-meal restaurant, Santa Ana Café.  


"Jonathan found a passion for cooking from his grandmother and mom at an early age, helping them prepare family meals at home,” said Terranea Resort Executive Chef Bernard Ibarra. “As a native of the Inland Empire, we are excited to have him back in Southern California as the newest member of our culinary team.”

Assistant Pastry Chef Mark Clear has been with Terranea since the resort’s opening in 2009, and has worked his way up the ranks through the banquet kitchen, and subsequently the pastry team, until his latest appointment as Assistant Pastry Chef. Having worked in kitchens since the age of 15, Clear began his career decorating pies at Marie Callendar’s, then worked at the Cheesecake Factory while earning his culinary degree at Le Cordon Bleu in Pasadena. After graduation Clear worked in the savory end of the culinary industry for ten years, continuing his work at the Cheesecake Factory, before moving on to positions at Toyota’s corporate headquarters in Torrance, and at the University Club at the University of Southern California, before committing to pastry full time.


"Mark’s dedication throughout the years has made him a inimitable part of our team,” said Executive Pastry Chef Pierino Jermonti. “He has truly been an asset in leading our team to success, and it is a pleasure to have him accept this position.”



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