Europa Village Announces New Executive Team to Helm Culinary Operations, Including Newly Debuted Bolero Restaurante

Seasoned Culinary Experts to Lead Team at Temecula Valley Wine Country's Multi-Winery Resort

USA, San Diego, California. September 24, 2020

Europa Village today announced the appointments of Hany Ali as executive chef and Luis Sandoval as executive chef de cuisine of the multi-winery resort's culinary operations-including the new Bolero Restaurante-where they will oversee menu development, catering, and more. Bolero Restaurante, the newly launched, Spanish-influenced restaurant at Europa Village features abundant, vineyard-facing outdoor seating and a menu inspired by its chefs' deep international experience, bringing an entirely new flavor to Temecula Valley.

"With all of their many accomplishments, experiences, and rave reviews, we are pleased to have Chef Hany Ali as our executive chef and Chef Luis Sandoval as executive chef de cuisine," said Europa Village General Manager John Goldsmith. "The two create a powerhouse executive culinary team that respects local produce, farmers, and ranchers, and provides our guests with exceptional service, dedication, and creative dishes to enhance the overall dining experience."

Leading the team as executive chef, Ali brings more than 13 years of culinary expertise to his role at Europa Village, after holding multi-faceted positions at highly regarded hotels and restaurants, including the Four Seasons Hotel in Newport Beach, International Hotel in Hurghada, and most recently, the nearby Ponte Winery. With a love for the Valley, a deep appreciation for each ingredient, and a thirst for unique and thoughtful wine, his passion is palpable in every plate, sip, and bite. Ali was born in Cairo, Egypt, and was raised in a coastal resort city named Hurghada. After graduating from the International Culinary Institute in Egypt, he traveled through Europe and Asia exposing his palate to as many different types of cuisines as possible to further broaden his talents as a chef and give him the experience and knowledge needed for his culinary career.

As executive chef de cuisine, Sandoval brings more than 20 years of culinary experience to his role at Europa Village, where he's tasked with crafting the overall menu concept for Bolero Restaurante along with planning, organizing, and sourcing ingredients for dish development. Born and raised in Lima, Peru, Sandoval held various culinary positions at Marriott International hotels, as well as Royal Caribbean, and Disney and Princess Cruise Lines, prior to joining the Europa Village team. During his tenure in the cruise industry, he developed a melting pot of culinary knowledge-from Spanish and Italian to French and South American and sharpened his skills on dish presentation from around the world. Understanding that every plate has a story behind it, Sandoval excels at providing creative and comforting cuisine that appeals to all senses.

Bolero Restaurante, from the creative mind of Europa Village Director of Food and Beverage David Townsend, takes guests on a culinary journey throughout the country of Spain. From the humble farm-to-table cuisines of Asturia to the majesty of modern culinary interpretations coming from San Sebastian or Barcelona, the restaurant's breakfast, lunch, and dinner menus celebrate the centuries-old tradition of dining and drinking together with Tapas-style dishes. Ali showcases his back-to-the-land reverence through farm-fresh valley produce-with some vegetables and herbs harvested just moments before serving from the kitchen garden just outside Bolero Restaurante. While the sourcing may be local, Ali's influences are global, resulting in flavorful, inventive border-crossing cuisine.

"Bolero Restaurante was created to bring a true taste of Spain to Temecula," said Townsend. "From the ingredients to the wines, to the setting-it's a special place that gives guests an opportunity to be transported via touch, taste, and smell to Spain, without having to pack their passports."

The restaurant's menu features dishes including traditional Iberico Ham produced exclusively from a specific breed of Black Iberian pigs native to the Iberian Peninsula; a selection of curated seafood favorites such as jumbo lump crab salad and smoked salmon with crispy cone, as well as signature dishes including grilled Bolero-style Piedmontese flat iron steak; "Fabada el Cuenco" with Andalusian stewed pork and beans with Bilbao chorizo, serrano jamon, and fava beans; a special menu of made-to-order paellas and a decadent dessert list inclusive of chocolate and hazelnut torta, banana brulee and more.

Bolero Restaurante's wine list celebrates the resort and winery's entire portfolio of wines and the greatest wines being produced in Spain-offering the opportunity to taste new grape varietals, realize new textures, aromas and discover new favorites-from the most delicate expressions of white wines to the heartiest full-bodied red wines. Various cocktails are also available, including the "Rosé All Day Sangria" made with Bolero Garnacha Rosa.

For more information on Bolero Restaurante or to book your next reservation please visit https://www.europavillage.com/bolero/restaurante/ or follow @EuropaVillage.


Bolero at Europa Village
/ SLIDES

About Europa Village

Media Contact:

Ally Brayton
Publicist
J Public Relations
T: 503-887-1935
E: abrayton@jpublicrelations.com
W: http://www.jpublicrelations.com

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 November 2020...

Hotel Design: Home Away From Home

With the rise of the sharing economy and the peer-to-peer marketplace for lodging options, hoteliers are re-thinking the look, feel and appeal of their locations. There is an emphasis on re-creating a feeling of homeyness - a comfortable, cozy and inviting space that feels like home. 'This is accomplished through the careful selection of furniture design, paint colors, lighting design, artwork, bathroom fixtures and textile accessories. In addition, some hotels are providing their guests with upscale amenities, such as a book and movie library, home-style kitchenettes, a coffee machine with locally-sourced beans and tea, or even a batch of fresh-baked cookies. Similarly, there is a growing design trend based on the concept of place-making. Travelers are searching for experiences that are unique and authentic to the locale in which they find themselves, and so hotel designers are integrating a sense of place into their work. This is partially achieved by incorporating traditional artisanal crafts and other local artwork into hotel rooms and communal spaces. Another design trend includes the creation of full-service, co-working environments within the hotel. Guests don't like to stay alone in their room when they need to work, so now they can go downstairs to the lobby-or up to the roof-to work among others. These areas encourage guests - and non-guests alike - to stay as long as they like and to partake of hotel amenities. Finally, recognizing the importance of the Wellness Movement, some designers are exploring how room design can increase the likelihood of deep and restorative sleep. Creating dark and quiet spaces, blocking excessive light, providing guests with a selection of different kinds of pillows, and the ability to control room temperature, are a few of the best practices in this area. These are some of the architecture and design topics that will be covered in the November issue of the Hotel Business Review.