Zimzala Hires Executive Chef, Celebrates 5 Years


Located just steps from the famous Huntington Beach Pier in Huntington Beach, California, Zimzala Restaurant & Bar, inside the luxurious Shorebreak Hotel, offers guests and beach-goers a place to unwind and experience coastal cuisine. 

To celebrate the restaurant's five-year anniversary, Zimzala recently hired Brian Drosenos as the new executive chef. Previously, he was the senior sous chef at The Ritz-Carlton and JW Marriott at LA LIVE.

"Since I have worked in different coastal communities throughout California, being the new executive chef at Zimzala in Huntington Beach is an easy transition," Chef Drosenos says. "Creating a unique menu boils down to using local connections to source the best products from the finest artisan providers. My goal is to design a menu that is interesting and exciting but affordable and approachable for locals and visitors alike."

Throughout Drosenos' career, the Ohio native has honed his craft while working at various hotel restaurants along the coast, such as the executive chef at The Ventana Inn and Spa in Big Sur, California; executive chef at Santa Cruz Dream Inn; executive sous chef at Intercontinental Hotel in Cleveland; executive chef at The Portofino Hotel Yacht Club in Redondo Beach, California; and chef de cuisine at Florida's unique PGA National Resort in Palm Beach Gardens, a property that encompasses five championship golf courses. 

Chef Drosenos earned his culinary arts degree from Florida Culinary Institute in 2002.

Over the last five years, Zimzala has offered fine cuisine in a casual, relaxed atmosphere. Zimzala's chefs only uses fresh ingredients which include organic and farm-to-table produce from local farmers. Zimzala's menu offers comfortable California cuisine, which has created a new family atmosphere while still offering popular food items.

According to Drosenos, the new menu will be constantly evolving with a focus on local (California) produce and sustainable meats and seafood. 

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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