Terranea Resort Names Bernard Ibarra as Executive Chef

 

Terranea Resort has appointed Bernard Ibarra as executive chef of the resort’s Food and Beverage operations, a role that includes the supervision of the eight dining venues, in-room dining department, and banquets division.

Ibarra brings more than 30 years of culinary and hospitality experience to Terranea Resort. After earning his Culinary Associate Degree at College Technique La Citadelle in France, he began working at Michelin rated Hôtel des Pyrénées with his mentor, Chef Arrambide. While next working with the Four Seasons Hotel group, he opened and operated locations in Calgary, Toronto, Vancouver, Seattle, Houston, Tokyo, and Singapore.

Ibarra was then named executive chef of the Shangri-La Hotel in Singapore before moving to the U.S. to join Arnaud's in New Orleans as executive chef. He was later appointed to the world-renowned Mandarin Oriental in Hong Kong, before relocating again to the U.S. to serve as executive chef of The Mirage Hotel & Casino and, most recently, the Aria Resort & Casino in Las Vegas, where he opened and oversaw 16 on-site restaurants, in-room dining, and banquets for the state of the art property.

“We are delighted to have Chef Bernard Ibarra join our extraordinary culinary team," says Terri A. Haack, executive vice president and managing director. "Chef Ibarra's extensive culinary experience and expertise is sure to enhance the food and beverage offerings that have made Terranea a dining destination."

"I am honored to join the culinary team at Terranea," says Ibarra. "The resort's food and beverage programs are industry renowned and I look forward to the opportunity to work with the team to further evolve and enhance the guest dining experience."

Born and raised in the French side of the Basque Country, Ibarra became interested in pursuing a career as a chef early on. His parent’s ability to create simple, yet delicious, meals using locally harvested products, served as an inspiration.  Growing up in a tourist destination, Ibarra experienced how Basque’s seaside restaurants, fisheries, and marketplace created an environment and lifestyle filled with food and centered in hospitality.

Ibarra’s cooking philosophy is that, “one must respect the ingredients and the cultures, feel the passion, and live your life like you are cooking a great dish.” His global travels and exposure to various cuisines fuels his desire to continue to grow and learn. He finds harmony and comfort in cooking and enjoys sharing his innovation and passion with guests and fellow associates.