Laurent Berthon Named Executive Chef at Meritage
NAPA, CA, February 13, 2009 - Laurent Berthon has been named Executive Chef at the Meritage Resort and Spa in Napa Valley. As Executive Chef, he oversees the entire kitchen operation including Siena Restaurant, catering, banquets, and menu development.
"I'm thrilled to take on the roll of Executive Chef at The Meritage Resort and Spa which sets the bar for quality and service," said Chef Laurent. "Letting fresh ingredients speak for themselves and keeping food simple and fresh is essential to both Siena's and catering success."
Chef Laurent is proud of Siena's signature dishes like the Ahi-Tuna Carpaccio and the Lamb Bolognese. The most important aspects of cuisine for the Chef are freshness and simplicity. His menu items incorporate local ingredients like cheeses from Mendocino, Sonoma and Humboldt and honeycomb from Santa Rosa. His pallet is sensitive to freshness and in tune with seasons and produce. All seasonings and ingredients used at the resort are fresh and local -- Chef Laurent insists on it.
His formal culinary education was in Olivet, located in Central France. After graduation, he traveled across Europe, working in many restaurants - each with a unique culture and flavor. After working in Andorra, Spain, Chef Laurent was recommended by a teacher at a culinary academy for a position at the Jefferson Hotel in Washington D.C. He was awarded the position and moved to the United States. Chef Laurent worked in a number of prestigious kitchens in the United States before finding his home at The Meritage Resort and Spa in 2006. Laurent has worked at Mirival Spa in Phoenix, Auberge du Soilel and Silverado Resort in Napa, which all offer upscale dining experiences.
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