The SOMM Journal

August/September 2014

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Page 39 of 119

40 { THE SOMM JOURNAL } AUGUST/SEPTEMBER 2014 { chef talk } WITH 25 YEARS OF TRAINING AND ON-THE- job experiences across the country, Omni La Costa Resort & Spa Executive Chef Marc Therrien says passion and integrity are his biggest strengths. "Can you teach that to the staff? Yes—if my men - tors could pass that wisdom along to me, I hope I will do the same for my staff. The job of an execu- tive chef is to push the industry forward. Whatever I have, I give." Right now, Chef Therrien's passion is sustainabil- ity. "I want to know where all my products come from," he insists. Bee-keeping is Therrien's on-property project that proves his point of sustainability. When I met with him he had just harvested honey from his three colonies. Twice a year Therrien and his team don their protective suits at the apiary, where bees forage water and flowers on 400 acres to create some of the magnificent flavors of La Costa. by Meridith May / photos by Chris Rov Costa OMNI LA COSTA RESORT & SPA, CARLSBAD, CA Executive Chef Marc Therrien for Southern California's only Gold Star golf resort and one of the country's top spa destinations: Omni La Costa. Meet Executive Chef Marc Therrien

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