Renzo Macchiavello Named Executive Chef, Hotel Huntington Beach
HUNTINGTON BEACH, CA, January 26, 2006. Hotel Huntington Beach, operated by Broughton Hospitality Group of Southern California, has enlisted the expertise of Executive Chef Renzo Macchiavello to take the reins in the kitchen and bring his Peruvian faire to the table. Macchiavello intends to enhance the guest and local community's experience with dishes that are lighter, feature fresh ingredients and appeal to the adventurous palate of today's diner.
Macchiavello, formerly of the Peruvian Grill, says "Peruvian food has a lot of influences from the Incas to the Italians to the Chinese and the Japanese. I use a lot of the Peruvian staples like seafood, potatoes and grains and add Asian spices and European touches." Chef Renzo's take on typical seafood dishes includes:
Peruvian Ceviche fresh marinated white fish in lime juice, cilantro, aji sweet potatoes and corn; Mahi Mahi crusted with macadamia nut and served with tropical rice; Pepita Crusted New Zealand Blue Nose served with chipotle mashed potatoes and jalapeno butter; Cajun Grilled Yellow Tail served with yellow tomato salsa and garlic mashed potatoes.
A native of Lima, Peru, Renzo Macchiavello received his culinary degree from the Culinary Institute of Los Angeles, and then moved on to work as a Chef in Miami, Las Vegas and now Southern California. Macchiavello opened his own restaurant, Peruvian Grill, in Huntington Beach in 1998, gaining industry-wide recognition for his old-world Peruvian entrees with a new-age twist.
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