Alexander La Motte Named Executive Chef of Rosewood CordeValle

Esteemed culinary professional Alexander La Motte was appointed executive chef of Rosewood CordeValle, the ultra-luxury resort located in San Martin, California. In this role, Chef La Motte will use his extensive experience to reimagine the resort’s three culinary destinations, Il Vigneto, Lion’s Peak Grill and One Iron Bar.  Chef La Motte revamp the hotel’s culinary program to reflect his signature contemporary American style while continuing Rosewood CordeValle’s tradition of curating upscale menus that utilize seasonal, local ingredients.

“With an extensive background working with renowned restaurants and high-end hotels, Chef Alexander La Motte is the perfect person to lead Rosewood CordeValle’s culinary program,” says Luca Rutigliano, Managing Director of Rosewood CordeValle. “Chef Alexander’s seasonal culinary philosophy aligns perfectly with Rosewood CordeValle’s values, and I look forward to welcoming his energy and creativity to our kitchens.”

Chef La Motte brings over 15 years of culinary experience to his new role as executive chef of Rosewood CordeValle. Most recently, Chef La Motte served as the executive chef of Hotel Californian, where he helped to create and implement each of the hotel’s unique dining concepts exhibited at its restaurants Blackbird and The Goat Tree. Chef La Motte’s first foray into the hospitality industry came with his roles as executive chef of the Four Seasons Hotel Westlake Village, and later at the Four Seasons Hotel San Francisco.

Previously, Chef La Motte acted as sous chef at the renowned DB Brasserie in Las Vegas where he helped the team achieve a Michelin star rating in both 2007 and 2008. In prior years, Chef La Motte became proficient in classical cooking techniques during his time as the lead line cook at Café Boulud in Palm Beach, Florida, and the chef de partie at The French Laundry in Yountville, California. Chef La Motte began his career as a sous chef for the Orpheum Grand Lobby Restaurant in Madison, Wisconsin, after graduating from the University of Wisconsin-Madison with degrees in Biological Conservation and Environmental Studies.

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