MEET THE CHEF

A Local Leader of the Sustainable Food Movement

40 + years of international luxury hospitality experience

Currently based in Los Angeles/Las Vegas

FORMERLY VP CULINARY | FOOD & BEVERAGE | EXECUTIVE CHEF | RESTAURANT OWNER AT

Terranea Resort, Los Angeles

Mandarin Oriental, Hong Kong

Aria Resort & Casino, Las Vegas

Four Seasons, Houston

Restaurant “A Basq Kitchen”, Redondo Beach

Mirage Resort & Casino, Las Vegas

Shangri-La, Singapore

Basque Country-born & raised,

Chef Bernard began his culinary career at age 15 under the direction of Chef Arrambide at the Michelin starred “Hotel Les Pyrenees” in Saint Jean Pied de Port, in the Basque Country while simultaneously attending culinary school.

Upon his graduation, he continued to gain experience in the region including “Casa Alcade” in Donostia/San Sebastian and “Portua” in Donibane Lohizune/Saint Jean de Luz, before crossing the Atlantic.

His first stop was at the renowned Keltic Lodge Resort on Cape Breton Island, Nova Scotia Canada, where he worked in various cook positions. He then went on to continue learning his craft, at numerous Four Seasons Hotels in such locations as Vancouver, Calgary and Toronto. Crossing the border, he continued on to the Four Seasons in Seattle and then was promoted to Executive Chef of their Houston property before moving to Asia to open their first two properties in the Far East, Tokyo and Singapore and lead the flagship Shangri la Hotel in Singapore.

In 1997 he became the Executive Chef of the prestigious Mandarin Oriental Hong Kong where one of the highlights of his career was hosting the British government’s dinners during the handover of Hong Kong back to China.

Next, he moved to Las Vegas to lead the culinary program of the Mirage Resort & Casino. After eleven years, Chef Bernard was given the opportunity to take on the new challenge of planning an opening the five star five diamond Aria Resort and Casino in 2009.

In 2013, he took on the role of Executive Chef and later VP of F&B for Terranea Resort in Los Angeles. A few of the many initiatives that he pioneered while there include the farm program that included chickens, bees, house-crafted sea salt, kelp harvesting, culinary development program and olive harvest festival. Simultaneous to these, he owned his own restaurant, “A Basq Kitchen in Redondo Beach.

As of September 2021, he stepped back from his duties at Terranea to focus on consulting full time.

Sister companies in the family group include: Hudson House (www.hudsonhouserb.com) and Recess Truck (www.recesstruck.com)