The Ritz-Carlton, Marina del Rey, is honored to announce Chad Minton as Chef de Cuisine of Jer-ne restaurant and bar. As Chef de Cuisine Minton brings his passion and experience for fine cuisine to the table along with his signature approach to dining, which he describes as, “sophisticated – not complicated.”

Chef Minton is the key ingredient in the restaurant’s redefinition from Asian-fusion to California steakhouse. Unlike most steakhouses, Chef Minton has labored to construct Jer-ne into a steakhouse with a conscience.  He achieves this through the decision to purchase ingredients locally when possible, which in turn reduces the global carbon footprint. Chef Minton has also partnered with Niman Ranch and The Monterey Bay Seafood Watch Program in an effort to serve 100% natural meats and sustainable seafood selections from the restaurants’ backyard, the Pacific Ocean.

“The decision to go local was an easy one. The decision to go sustainable on seafood and all-natural in beef was a necessary one,” said Minton. “California is a great destination for a chef who appreciates the wide range of produce available, from the freshest fruits and vegetables to meats and seafood of prime quality,” he added.

Minton has extensive culinary experience, working in a variety of restaurants including The Ritz-Carlton, San Francisco and serving as dining room sous chef at
The Ritz-Carlton, Atlanta. Throughout his career Chef Minton has also worked alongside acclaimed chefs; Jeremiah Tower, David Frakes, Hubert Keller, Roland Passot and Jacques Pepin.

"Minton's food is fresh, seasonal and picturesque. He has a tremendous palate and his talent is not just noticeable, it is undeniable," said David Frakes, Executive Chef, Beringer Vineyards.

Chef Minton keeps his carving in the kitchen these days but before he donned the chef hat and apron, Minton could be found carving up the city streets as a sponsored amateur skateboarder.