HILTON APPOINTS MOSSIN SUGICH AS EXECUTIVE CHEF

Here is a press-release from the Hilton Santa Barbara Beachfront Resort, formerly known as Fess Parker Hotel — A DoubleTree by Hilton:

Hilton Santa Barbara Beachfront Resort has announced the appointment of Chef Mossin Sugich as the surfside resort’s Executive Chef. Sugich brings more than 15 years of culinary experience in the Santa Barbara area, and most recently served as the Executive Chef at the Santa Barbara Yacht Club.

“We are thrilled to welcome Chef Sugich to the property,” said Neil Poisson, General Manager. “He has been a culinary staple in the local community for many years and will continue our tradition of sourcing from local vendors to create a twist on California coastal cuisine.”

As the new executive chef, Sugich will oversee all culinary operations for the resort’s three full service restaurants, The Roundhouse, The Set and Rodney’s American Grill, as well as a seasonal menu served al fresco at Terraza Del Mar. In addition, he will  supervise the in-room dining offerings and will oversee Hilton Santa Barbara’s vast catering and banquet kitchen that can serve over 2,500 people per meal period, across the resort’s 60,000 square feet of indoor and outdoor meeting and event space.

“Each menu will be influenced by the beautiful, bountiful Central Coast seasonality, utilizing the highest quality ‘ranch to restaurant’ proteins, locally sourced seaood and produce, and purveyors of finely-crafted food and beverage,” Sugich said.

Inspired by Santa Barbara’s rich culinary history, Sugich is excited to bring his knowledge of California coastal cooking techniques to the beachfront property. Chef Sugich utilizes the region’s terroir, infusing his cuisine with the Mediterranean culinary influences from his early years in North Africa, Europe and the Middle East.

Prior to joining Hilton Santa Barbara Beachfront Resort, Sugich served as Executive Chef at the Santa Barbara Yacht Club, and Executive Sous Chef at El Encanto Hotel & Resort, Four Seasons Resort The Biltmore Santa Barbara and San Ysidro Ranch Hotel & Resort.

For more information please visit hiltonsantabarbarabeachfrontresort.com

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One Response to HILTON APPOINTS MOSSIN SUGICH AS EXECUTIVE CHEF

  1. Tammy says:

    Attended a company holiday party here in early December, and the food was absolutely the BEST “hotel” food I have ever had — actually, it rivaled any high-end dinner house here in SB.

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