Balboa Bay Resort, Newport Beach’s premiere waterfront resort, announced the appointment of Vic Casanova as its new Executive Chef. Drawing upon over two decades of culinary experience, Chef Vic will oversee the Resort’s culinary portfolio, including banquets and catering, café, and two restaurants, A&O Kitchen+Bar and Waterline Newport Beach.

“We are excited to welcome Chef Vic to our team,” says Sam El-Rabaa, General Manager of Balboa Bay Resort. “With his wide-ranging experience and award-winning record of success, Chef Vic is a wonderful addition to our Resort and will serve as an inspiration for our food and beverage team. We look forward to his creativity on the menu and throughout the operations of all of our dining outlets.”

Chef Vic takes the simple things seriously. From selecting the highest-quality ingredients to letting subtle preparations unlock their flavor, a deep respect for every facet of the culinary process is his guiding muse. This emphasis on freshness, quality, simplicity and passion infuses the philosophy he brings to Balboa Bay Resort.

Chef Vic joins Balboa Bay Resort in tandem with his most recent endeavor as chef/owner of Gusto Los Angeles which was named Esquire’s Best New Restaurant in 2012. Prior to opening Gusto, Chef Vic also earned stellar reviews as Executive Chef of Culina Modern Italian at the AAA Five-Diamond Four Seasons Los Angeles in Beverly Hills where he expertly prepared modern Italian fare. While at the Four Seasons, Chef Vic was named one of the city’s “Rising Star Chefs” by Modern Luxury and Culina was crowned Esquire’s Best New Restaurant in America. While at Culina, he also competed in the premiere episode of the 10th season of Iron Chef America.

“I am thrilled to join the talented food and beverage team at Balboa Bay Resort. I look forward to not only being a part of the team but also becoming a part of the Newport Beach community,” adds Chef Vic.

Born and raised in the Bronx, Chef Vic started cooking at an early age simply because he needed a job.  Instantaneously he was captured by the energy, aromas and creativity of the kitchen.  Chef Vic’s culinary journey began on the East Coast at the Institute of Culinary Education in lower Manhattan where he graduated with a degree in culinary arts, management and hospitality.

He commenced his training at New York’s renowned Beppe, then advanced it further under Chef Scott Conant at the chic, Northern Italy-influenced Alto before relocating to San Francisco. He attributes his ongoing love of food to Chef Cesare Casella, whose guidance at Beppe restaurant in New York deeply influenced his approach.  Fresh out of culinary school, Chef Vic honed his skills as a line cook at Daniel Boulud’s French-American DB Bistro Moderne and Danny Meyer’s celebrated institution Gramercy Tavern.

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