"The Southern California food and beverage scene just got a major upgrade. Paséa Hotel & Spa in Huntington Beach has tapped seasoned chef and sommelier Dan Perry to lead the culinary programs at both Lōrea, their signature oceanfront restaurant, and Treehouse on PCH, the property's popular rooftop lounge. With over two decades of experience spanning Disney's iconic dining destinations to Michelin-starred kitchens, Perry brings the kind of pedigree that gets the hospitality industry talking."
"Perry's journey to Paséa's oceanfront kitchens reads like a masterclass in culinary career development. Fifteen years at Disney's Signature Restaurant Group provided him with an unparalleled foundation in hospitality excellence, working under acclaimed Chef Andrew Sutton across legendary venues including Carthay Circle, Club 33, 21 Royal, and Napa Rose. But Perry's resume extends far beyond the Disney universe. His stint at Outer Reef in Dana Point, working alongside Michelin-starred Chef John Tesar, honed his skills in ambitious seafood programs, including whole bluefin tuna presentations and live specialty seafood off"
""Chef Dan Perry brings an incredible depth of experience, from leading some of Disney's most iconic restaurants to shaping new concepts alongside Michelin-starred talent," says Paul Maddison, General Manager at Paséa Hotel & Spa. "His creativity, technical expertise, and genuine passion for hospitality make him the perfect fit to lead Lōrea as Huntington Beach's premier oceanfront dining destination.""
Paséa Hotel & Spa in Huntington Beach named chef and sommelier Dan Perry to lead culinary programs at Lōrea and Treehouse on PCH. Lōrea debuted after a $5 million renovation last year, positioning the property to compete as a premier Pacific Coast Highway dining destination. Perry brings more than two decades of experience, including fifteen years with Disney's Signature Restaurant Group and work alongside Michelin-starred chefs. His background includes high-end seafood programs at Outer Reef with whole bluefin tuna presentations and live specialty seafood. General Manager Paul Maddison praised Perry's creativity, technical expertise, and passion for hospitality.
Read at Food & Beverage Magazine
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