L’Auberge Del Mar Announces Additions to F&B Team

DEL MAR, Calif.—L’Auberge Del Mar, a Destination Hotel is starting off 2015 with new additions to its food and beverage team and a full line up of creative culinary experiences. The new team will lead the property into the debut of a new outlet in the spring, craft beer dinners, music programming showcasing up-and-coming artists in the Living Room Bar, and innovative seasonal menu rotations at KITCHEN 1540.

Kurtis Hurt joins L’Auberge Del Mar as director of restaurants. Hurt spent the last five years at the Ritz-Carlton Dove Mountain, Arizona where he was most recently director of banquets. While working for Ritz-Carlton, he was honored with a number of company awards for outstanding performance, including Leader of the Year in 2013. Prior to Ritz-Carlton, Hurt worked for Wild Flower restaurant in Tucson, Arizona.

Greg Bringardner joins the hotel as restaurant manager and will oversee operations of the hotel’s Kitchen 1540 restaurant. Bringardner is a native of France and has spent several years working for restaurants and hotels throughout Europe, including Starwood New Caledonia; Potel Et Chabot, Paris, France; Hotel Scribe, Paris, France; Hotel Ritz Carlton Arts, Barcelona, Spain; Lenotre, Paris, France; and La Reserve Geneve, Geneva, Switzerland.

A former server for L’Auberge Del Mar’s Kitchen 1540 restaurant, Clyde Stewart returns to the hotel as food & beverage manager. Stewart has worked for San Diego restaurants including Del Mar Rendez Vous, Prep Kitchen Del Mar, Pacifica Del Mar, and PF Chang’s. His experience includes front of house management, food service, and bartending.

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