THE RITZ-CARLTON, LAGUNA NIGUEL

One Ritz-Carlton Drive, Dana Point, California 92629 USA
Phone:  +1 (949) 240-2000   •  Map & Directions
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enoSTEAK: Culinary Team

  Chef Brian Sundeen

Chef Brian Sundeen



Pedro Contreras
Chef Sundeen developed his passion for cooking as a teenager when his mother required that he, his brother and his father each cook dinner once a week. “My father was an avid hunter so I had the opportunity at an early age to work with a variety of different proteins,” said Sundeen. “I loved trying new cooking methods and incorporating whatever produce was in season. My grandmother had a farm so I always had fresh fruits and vegetables available,” he added. 

A southern California native, Chef Sundeen is known for his signature pastries and desserts, as well as the annual Gingerbread display that he designs and creates for the holiday season.

Sundeen joined The Ritz-Carlton, Laguna Niguel in 2010 as Executive Pastry Chef and was promoted to Executive Sous Chef in 2014. A graduate of the world-renowned French Pastry School in Chicago, he started his culinary career at The Ritz-Carlton, Huntington Hotel and Spa in Pasadena where he held several positions including Executive Pastry Chef. He has been part of the opening teams of the Peninsula in Chicago and was also the opening Executive Pastry Chef for The Ritz-Carlton, Moscow where he successfully lead the team for more than two years before moving back to the U.S. with his family and assuming the position of Executive Pastry Chef at The Ritz-Carlton, Reynolds Plantation. 
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SEASONAL COCKTAILS

BLOOD ORANGE OLD FASHIONED
Blanton’s Bourbon, Bitters, Blood Orange, Bourbon Cherries

MEXICAN MULE
Partida Reposado, Lemon and Lime, Ginger Beer

CHAMPAGNE MINT JULIEP
Piper Sonoma Sparkling Wine, Makers Mark Bourbon, Mint

PASSION FRUIT SIDECAR
Courvoisier VSOP, Cointreau, Orange, Passion Fruit, Lemon, Soda

BASIL GIMLET
Hendrick’s Gin, Lime, Basil