TEMECULA, Calif.—Pechanga Resort & Casino is pleased to announce the promotions of two of its restaurant chefs to prominent positions within the resort. Daniel Chong, formerly the head chef at Journey’s End restaurant, and Damian Stanley, former chef of Umi Sushi & Oyster Bar, have assumed new food and beverage roles with even greater responsibility.
Damian Stanley, a fine dining chef hailing from San Diego, Calif., and a four-year veteran of Pechanga Resort & Casino’s culinary staff, now carries the title of executive sous chef. He most recently opened Umi Sushi & Oyster Bar in January 2014 as part of the resort’s multimillion dollar hotel and restaurant renovation, adding infusions of his own Mexican and Portuguese heritage into the sushi and seafood ingredients. Stanley came to Pechanga Resort & Casino in 2011 as head chef of the Seafood Grotto (replaced by Umi Sushi & Oyster Bar). He has also worked at many premier seafood and steakhouses in and around San Diego. He is a graduate of the California Culinary Academy in San Diego.
Daniel Chong, a versatile fine dining chef with an extensive background in the culinary arts for wellness spas, moves from Journey’s End at the Journey at Pechanga 62,000-square foot clubhouse to take Chef Damian Stanley’s place at Umi Sushi & Oyster Bar. A graduate of the California Culinary Academy in San Francisco, Chong says he whole-heartedly believes in always serving the freshest and most locally-sourced food possible, and guests have a good chance of running into him at some of the Southern California farmers markets. Chong says he will maintain the bold and unique flavors of the individual dishes, as well as the lively dining experience.
