The Mission Inn Hotel & Spa, the 239-room historic landmark and AAA Four Diamond property located in Southern California’s Inland Empire, proudly announces the appointment of Fred Mensinga to the position of executive chef. Chef Mensinga will be responsible for the direction of all hotel catering and dining outlets, including Duane’s Prime Steaks & Seafood Restaurant, Mission Inn Restaurant, Las Campanas Mexican Cuisine & Cantina, and Bella Trattoria Italian Bistro.
Recognized throughout the culinary world, Chef Mensinga has a rich history as founder of Culinary Trends magazine and as a trendsetter, with leading roles in several high-profile Californian resorts. Created as a useful tool to keep up with food world happenings and serve as creative inspiration, Chef Mensinga now sits on the board of Culinary Trends along with other noted chefs, including Bradley Ogden and Charlie Trotter.
“The appointment of Chef Mensinga as Executive Chef is a great addition to the rich culinary history here at The Mission Inn, with his well-known position in the industry and a hearty appreciation for fresh ingredients,” say Duane and Kelly Roberts, owners and keepers of the Inn.
In addition to past positions with the Westin Bonaventure and a 25-year history at the Anaheim Hilton and Towers (Southern California’s largest hotel), Mensinga gained experience throughout Europe before arriving in the U.S. A long list of accolades add to his career, including serving as Chairman of Les Toques Blanches International, a prestigious society of professional chefs, and being recognized as the Orange County Business Journal’s 1998 Chef of the Year. He is a member in good standing of Les Amis d'Escoffier Society, a non-for profit fraternity dedicated to the propagation of high standards and ethics of the culinary profession, since 1998. He has cooked for a wide audience, including Tony Curtis, Kenny Rogers, Condoleezza Rice, Julia Child, General Norman Schwarzkopf, and Presidents Reagan, Clinton, and Bush Sr.
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