Riverside’s The Mission Inn Hotel & Spa announced today the appointment of Loren Lawe as its new Executive Chef. A California native, Chef Lawe returns to the award-winning hotel to oversee culinary operations across all five of its notable dining establishments. In his role, Chef Lawe will create new menus with seasonal, locally-sourced ingredients, lead and manage the culinary team and partner and maintain relationships with local vendors.

“We are happy to welcome Chef Lawe back to The Mission Inn Hotel & Spa,” says co-owner Kelly Roberts of The Mission Inn Hotel & Spa.

“Chef Lawe has always been a valued member of our team and we are looking forward to working closely with him once again to implement exciting new culinary changes at the property,” says Duane Roberts, co-owner of The Mission Inn Hotel & Spa.

After a two-year hiatus, Chef Lawe is excited to rejoin the team and take the hotel’s culinary offerings to the next level. Chef Lawe is a veteran of The Mission Inn Hotel & Spa and worked at the property for seven years where he created many of the dishes that locals and guests love at The Mission Inn Hotel & Spa.

“I’m thrilled to return to The Mission Inn Hotel & Spa as Executive Chef. Being a part of the culinary team at The Mission Inn is always exciting and I am looking forward to working with the owners talented individuals in the food and beverage department.” says Chef Lawe.

As Executive Chef during his latest tenue at The Mission Inn Hotel & Spa, Chef Lawe looks forward to implementing new menus focused on small plates to showcase the team’s talent and seasonal flavors. Chef Lawe’s first new menu will debut at the property’s annual Wine and Food Festival taking place on October 12, with elevated food pairings to accompany over 100 wine varietals.

After graduating from the California Culinary Academy, Chef Lawe joined The Ritz Carlton Huntington Hotel in Pasadena, in 1997, working his way up to Executive Sous Chef. In 2008, he joined the Langham Hotel in Pasadena for two years, before joining the team at The Mission Inn Hotel & Spa as Executive Sous Chef in 2010.  He was promoted to Executive Chef in 2012, where he led the culinary team for three years, before being promoted to Director of Food and Beverage/Executive Chef in 2015.

Originally opened in 1903, The AAA Four Diamond Mission Inn Hotel & Spa incorporates design elements throughout the southwestern United States, Mexico and several Mediterranean countries.  The hotel features 238 guest rooms, including 27 suites and four restaurants.

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