Editorial Board Guest Author
Executive Chef, The Mission Inn Hotel & SpaJohn Beriker is the executive chef at The Mission Inn Hotel & Spa directing the food and beverage programs at each of the hotel’s four restaurants including Duane’s Prime Steaks and Seafood, The Mission Inn Restaurant, Las Campanas, and Bella Trattoria, as well as catering for banquets, weddings, meetings and events, and in-room dining for the 238-room boutique hotel. He aims to further enhance guests’ dining experiences from preparation to plate, sourcing the most fresh and interesting ingredients and produce found at California farms. Each dish reflects elevated techniques, drawing upon practices developed over his 25 years of experience working for acclaimed restaurants and hotels around the world. Under the guidance of renowned chefs Wolfgang Puck and Jean-Marie Josselin, Mr. Beriker rose to success from humble beginnings as a line chef at a 5-star restaurant within a 260-room hotel in New Jersey to developing a well-recognized fusion of classical French and modern California cuisine. Mr. Beriker spent time at famed restaurants including Spago before owning and operating his own restaurants, Rustica in Beverly Hills and B Restaurant & Bar in Idaho. The seasoned chef has received critical acclaim while serving as executive chef at notable restaurants across the world, including “Best Restaurant of the Year” in Singapore by the Ministry of Tourism in addition to “Best New Chef of the Year” in Hamburg, Germany by the French Restaurant Guide Gault Millau. Following his international residency, Mr. Beriker joined The Inn at Rancho Santa Fe, where he penned “The Inn at Rancho Santa Fe Cookbook” featuring signature recipes celebrated at the boutique hotel. Since then, he managed the culinary program of the busiest and largest Hyatt Regency in Texas, an 800-room property. Please visit http://www.missioninn.com for more information.
Mr. Beriker can be contacted at 951-784-0300 or firstname.lastname@example.org