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

  Executive Chef Pedro Contreras

Executive Chef Pedro Contreras



Pedro Contreras
“With the Pacific Ocean in my backyard and access to fresh produce year round, I am excited to share a diverse and personal culinary experience with our guests,” says Executive Chef Pedro Contreras. “I look forward to contributing to the resort’s amazing culinary legacy and I am excited to share my passion for the many cooking-styles I have enjoyed over the years,” added Contreras.

With more than ten years of experience and a passion for the cuisines of the Americas, Chef Contreras s has served as executive chef at The Ritz-Carlton, Marina del Rey and The Ritz-Carlton, Phoenix. He has also provided opening leadership to The Ritz-Carlton, Dove Mountain and The Ritz-Carlton, Toronto, two of The Ritz-Carlton Hotel Company’s most high-profile North American openings. Chef Contreras began his culinary career as kitchen supervisor at the JW Marriott Desert Ridge in Phoenix, AZ. After working is way up the culinary ladders, he joined the Scottsdale Marriott at McDowell Mountain as sous chef where he oversaw all banquet menus and kitchen staffing and operations. Chef Contreras grew up in Venezuela in a family with roots in Spain and Mexico and studied at the University of Los Andes in Merida, Venezuela.
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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