Photo Courtesy of La Valenica Hotel
La Valencia Hotel in La Jolla has just introduced Daniel Barron as their new Executive Chef. Chef Barron enjoys employing molecular gastronomy into his menus, techniques he learned in the kitchens of restaurants around the country including New York City, Nashville and Atlantic City. He has also worked in San Diego at Blue Point Coastal Cuisine, where he was named for several local awards.
“Chefs are chosen for many reasons but we made this decision for the most important one to our guests and the hotel’s legacy,” explains Managing Director Mark Dibella. “Simply put – Daniel creates beautiful, inventive, well-influenced delicious food – his menu samplings blew us away.”