Duane & Kelly Roberts, Keepers of the The Mission Inn Hotel & Spa welcomed John Beriker as Executive Chef of the iconic AAA Four Diamond award-winning historic property. The Roberts hand selected the veteran chef and cookbook author. He joins the boutique hotel in Southern California with an impressive pedigree including leading the culinary program at prestigious hotels around the world, owning two award-winning restaurants, and working directly with renowned Chef Wolfgang Puck.
“We are thrilled to bring to the hotel such renowned talent that shares our passion for ingredients that are thoughtfully sourced and creatively served,” says the Roberts, owners of the Inn. “We look forward to seeing Beriker’s ingenuity with unique flavors and presentation shine as he offers a fresh take on our exceptional beverage and culinary program, new menus, and concepts.”
Beriker will direct the food and beverage programs at each of the hotel’s four restaurants including Duane’s Prime Steaks and Seafood, The Mission Inn Restaurant, Las Campanas, and Bella Trattoria, as well as catering for banquets, weddings, meetings and events, and in-room dining for the 238-room boutique hotel. He aims to further enhance guests’ dining experiences from preparation to plate, sourcing the most fresh and interesting ingredients and produce found at California farms. Each dish will reflect elevated techniques, drawing upon practices developed over his 25 years of experience working for acclaimed restaurants and hotels around the world.
Under the guidance of renowned chefs Wolfgang Puck and Jean-Marie Josselin, Beriker rose to success from humble beginnings as a line chef at a 5-star restaurant within a 260-room hotel in New Jersey to developing a well-recognized fusion of classical French and modern California cuisine. Beriker spent time at famed restaurants including Spago before owning and operating his own restaurants, Rustica in Beverly Hills and B Restaurant & Bar in Idaho.
The seasoned chef has received critical acclaim while serving as executive chef at notable restaurants across the world, including “Best Restaurant of the Year” in Singapore by the Ministry of Tourism in addition to “Best New Chef of the Year” in Hamburg, Germany by the French Restaurant Guide Gault Millau. Following his international residency, Beriker joined The Inn at Rancho Santa Fe, where he penned “The Inn at Rancho Santa Fe Cookbook” featuring signature recipes celebrated at the boutique hotel. Since then, he managed the culinary program of the busiest and largest Hyatt Regency in Texas, an 800-room property.
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