Marriott Irvine Spectrum Announces Leonel De Leon as Executive Chef

USA, Irvine, California. June 03, 2019

Marriott Irvine Spectrum is pleased to announce the appointment of Leonel De Leon as Executive Chef. De Leon brings over 16 years of culinary experience to Marriott Irvine Spectrum, where he oversees all food and beverage for the 271-room hotel, curating menus of inventive, responsibly sourced California cuisine.

The hotel's indoor-outdoor design sets the stage for De Leon's casually sophisticated menu inspired by the Orange County lifestyle. At the signature restaurant, Heirloom Farmhouse Kitchen, the stone fired oven is central to its harvest-to-hearth cuisine with innovative seasonal dishes starring ingredients from local farms that heighten flavor profiles. At the lively rooftop bar, Hive & Honey-Irvine's first such perch-De Leon elevates shareable plates alongside trendy cocktails and local brews.

De Leon's passion for cuisine stems from his mother's cooking along with her love and respect for quality and tradition. He studied at the California School of Culinary Arts Le Cordon Bleu in Pasadena and further honed his skill of fine-dining finesse. De Leon's culinary repertoire led him to multi-faceted positions in several of Southern California's fine dining restaurants and hotels. He sharpened his knife at the Omni Hotel Los Angeles and Beverly Wilshire Four Seasons Hotel and became a staple within the Marriott family.

While rising through the ranks, De Leon successfully led culinary operations at the JW Marriott Palm Desert, Marriott Hotel and Spa in Newport Beach and most recently the JW Marriott Desert Springs. During his tenure at JW Marriott Palm Desert as executive sous chef, De Leon oversaw menu development while increasing food quality, presentation and the overall food and beverage experience.

Off duty, Executive Chef De Leon spends time with his wife Cindy, five-year-old son Isaac and one-year-old daughter Ellie Sage. His favorite family vacations include packing up the car and pursuing national parks, fishing, hiking and camping.


/ SLIDES

About Marriott Irvine Spectrum

Media Contact:

Subscribe to our newsletter
for more Hotel Newswire articles

Related News

Choose a Social Network!

The social network you are looking for is not available.

Close
Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.