San Diego, California (August 5, 2019) – JC Resorts is pleased to announce the promotion of Surf & Sand Resort’s Executive Chef Ron Fougeray to Corporate Executive Chef for JC Resorts; the appointment of Chef Chris Gentile as new Chef de Cuisine of AVANT at Rancho Bernardo Inn; and the new Director of Food and Beverage, Chris Reid, at Rancho Bernardo Inn.

“JC Resorts has always been known for our focus on cuisine.  I’m proud to support an ongoing commitment to the culinary arts with these three very talented team members,” says Blaise Bartell, Executive Vice President of Operations, JC Resorts. 

Just three and a half years into his role as Executive Chef of Surf & Sand Resort, Chef Ron Fougeray has become a Laguna Beach icon.  His humble attitude coupled with an incredible work ethic has garnered a large fan base. His influences and mentors include Chef Thomas Keller, Chef Daniel Boulud, Chef Georges Perrier, Chef Pierre Calmels, and Chef Michel Guerard.  In 2017, Fougeray spent time at the renowned Le Pres d’Eugenie in France to learn under Michelin star Chef Guerard. 

Chef Ron Fougeray has been promoted to the role of Corporate Executive Chef for JC Resorts. With his new role, Fougeray oversees the culinary programming for all of the company’s culinary disciplines, including banquet operations and restaurant outlets.  Restaurants include Rancho Bernardo Inn’s AVANT and Veranda Fireside Lounge & Restaurant in San Diego, and Splashes at Surf & Sand Resort in Laguna Beach.  Fougeray’s philosophy is simple, “You can learn something from everyone if you’re just humble enough to listen.” 

AVANT Chef de Cuisine Chris Gentile has introduced a variety of daring dishes to the summer menu at AVANT at Rancho Bernardo Inn, and more of his creative cuisine is on the way. Chef Gentile found his way to AVANT after staging at four Michelin starred restaurants across the United States, leading the kitchens at L’Auberge Del Mar’s Kitchen 1540 and Nine-Ten in La Jolla, and launching his award winning Parma Italian Roots in Scottsdale, Arizona. After a few years in the copper state, he longed to return to San Diego, and AVANT was the perfect fit.  Of AVANT, Chef Chris says, “I’m looking forward to progressing the menu, and giving each guest a unique dining experience.” 

“We’re thrilled to welcome talent such as Chef Chris to AVANT and Rancho Bernardo Inn,” says Jamie Lemon, General Manager of Rancho Bernardo Inn. “His culinary expertise, creativity and energy are unmatched.” 

Additionally, new Director of Food & Beverage at Rancho Bernardo Inn, Christopher Reid, brings a wealth of executive leadership to the position. Reid was previously the Director of F&B at La Valencia Hotel in La Jolla; General Manager and Wine Director at Hotel del Coronado’s 1500 Ocean; Managing Partner at downtown San Diego’s Magnolia Tap & Kitchen; and Director of Outlets at the Manchester Grand Hyatt. Additionally, he served as the General Manager of Puesto San Diego, organizing the company’s transition from a single unit fast-casual concept to a multi-unit full service business model. Reid’s management philosophy is to provide a high quality experience while delivering on his five quality measurables: food, beverage, ambiance, service, and value. 

“I truly believe Rancho Bernardo Inn is particularly well positioned to take advantage of emerging trends in the industry – hyperlocal foraging, experiential dining, exclusive Chef-driven tasting menus, and health-conscientious, ‘thoughtful’ cuisine,” says Reid. 

The new wave of culinary talent is bringing innovative new programs and dishes for guests and locals to enjoy at both Rancho Bernardo Inn and Surf & Sand Resort this summer, including: 

Rancho Bernardo Inn

●      New AVANT Menu Offerings: Utilizing fresh herbs and organic produce from the property’s sprawling new garden, Chef de Cuisine Chris Gentile’s new menu includes stinging nettle spaghettini & clams; wild Alaskan halibut with morel mushrooms and green almonds; Colorado spring lamb with matcha, beets and nasturtium, and more. Find the new seasonal menu here.

●      New Seasonal Menu Offerings at Veranda Fireside Lounge & Restaurant: Guests and locals can indulge in a compressed melon salad with pickled honeydew & vanilla vinaigrette, or the watermelon elderflower cocktail featuring fresh watermelon juice & cucumber.

●      Chef’s Garden: The Inn is committed to using nutritious and flavorful, fresh ingredients.  On property gardener, Trish Kydd, works in tandem with the culinary team providing biodynamically sustained ingredients throughout the dining venues.  The garden is accessible to the public.  You’ll likely see Trish or one of the chefs collecting items for the day’s preparations.

“When walking to the garden to see what I’m going to cook for the day, I feel magically lost in the natural beauty of the property.  I want every guest who dines at AVANT to see and benefit from the amazing fruit and vegetables we grow right here,” says Chef de Cuisine, Chris Gentile. 

Surf & Sand Resort

●      New Menu Offerings: Corporate Executive Chef Ron Fougeray brings new seasonal menu items including the petite filet with truffle parsley root puree, sous vide endive, sugar snaps, and sauce medoc; seared ora king salmon with asparagus, ivory lentils, confit tomato, and smoked evo emulsion; wood roasted cauliflower steak with beets, pickled blackberry, arugula, ricotta salata and hazelnut aioli. The full summer dinner menu can be found here.

●      Chef’s Tasting Menu: Every Tuesday and Wednesday this summer, enjoy a 3-course tasting menu prepared by Splashes’ chefs with optional expertly paired wines. 

About Rancho Bernardo Inn:

Rancho Bernardo Inn, a member of the Preferred Hotels & Resorts L.V.X. Collection is the distinguished holder of many honors, including a recipient of Travel + Leisure Magazine’s World’s Best, Conde Nast Traveler Magazine’s Top SoCal Resorts and Conde Nast Traveler’s Top Golf Resorts. Rancho Bernardo Inn is also a Mobil Four Star recipient (18 years), and AAA Four Diamond (32 consecutive years) ratings. The Inn is conveniently located within 25 minutes of most of San Diego’s main attractions including the San Diego Safari Park, Lego Land, Sea World, San Diego Zoo, Balboa Park, and the Pacific Ocean. Rancho Bernardo Inn is owned by JC Resorts, whose other properties include Surf & Sand Resort in beautiful Laguna Beach, Scripps Inn in La Jolla and golf courses under the JC Golf umbrella. For reservations and additional information, please visit www.ranchobernardoinn.com or call 800.770.7329. 

About Surf & Sand Resort:

Surf & Sand Resort, a member of Preferred Hotels and Resorts Worldwide L.V.X. Collection and holder of AAA’s Four-Diamond Award, lies on California’s Laguna Beach shoreline where the waves of the Pacific meet 500 feet of pristine sand. Laguna Beach, which is renowned for its long history as a center for the arts, is also home to the world-famous Pageant of the Masters festival. All 154 guest rooms and 13 suites at Surf & Sand command spectacular views of the Pacific Ocean and nearby coastline. The resort also houses Splashes Restaurant, featuring a fresh and seasonal coastal menu; the intimate Aquaterra Spa; 10,000-square-feet of meeting space and wedding venues with commanding ocean views. Surf & Sand is owned by JC Resorts, whose other properties include Rancho Bernardo Inn Resort & Spa in North County San Diego, Scripps Inn in La Jolla, and golf courses under the JC Golf umbrella. For reservations and additional information, please visit www.surfandsandresort.com or call 877.741.5908.