Big Sur, Calif.—Alila Ventana Big Sur announced the appointments of Giuseppe Marchesini as director of food and beverage and Andrew Lauer as executive chef. Both will play key roles in overseeing the resort’s culinary offerings.
With more than 25 years of experience, Marchesini will lead the resort’s culinary department. He will be responsible for menu creation, cost control, and kitchen operations. His career includes roles at several prestigious establishments, including the Kulm Hotel in St. Moritz, Palazzo Sasso on the Amalfi Coast, and the Grand Hotel in Rimini. Marchesini also served as head sommelier and food and beverage director at Buca Osteria & Enoteca in Toronto before leading operations at the Forbes 5-star Meadowood Napa Valley. He brings a wealth of fine dining and wine expertise to the resort, with a deep understanding of gastronomy and a passion for California’s Central Coast culinary scene.
Lauer, the resort’s new executive chef, will manage the resort’s food and beverage outlets, including The Sur House. Lauer’s background includes roles as sous chef, chef de cuisine, and banquet chef at Four Seasons Hotel Denver, and sous chef at Mercantile Dining & Provision. A Johnson & Wales University graduate, Lauer emphasizes mentorship and collaboration within his teams. His career reflects a focus on luxury hospitality and refined cuisine, having worked with multiple James Beard Award-winning chefs.
Matt Skaletsky, general manager of Alila Ventana Big Sur, said, “We are delighted to welcome Giuseppe and Andrew to Alila Ventana Big Sur. Their combined talent, passion, and dedication to their craft will undoubtedly enhance our culinary program and create truly memorable experiences for our guests.”
Marchesini and Lauer are expected to incorporate local ingredients from the Central Coast into innovative new menus at the resort.
