When Pedro Contreras became executive chef of The Ritz-Carlton, Marina del Rey, he brought with him a wealth of experience and a deep passion for the cuisines of the Americas. Growing up in Venezuela, in a family with roots in Spain and in Mexico, he gained extensive knowledge of authentic Latin cuisine, of indigenous American ingredients, and of the importance of nutrition, which he studied at the University of Los Andes in Merida, Venezuela.

“When I was still very young, my father and I used to cook together, preparing paellas and even curing a Serrano ham in our own home. After moving to the States years later, my passion was renewed when visiting my in-laws and cooking authentic Mexican food, and then when studying Le Cordon Bleu French cuisine at the Scottsdale Culinary Institute,” said Chef Contreras.

Pedro Contreras became executive chef for The Ritz-Carlton, Marina del Rey in April 2011 and enjoys adding fresh California ingredients and authentic new recipes to the hotel’s acclaimed menus. “Now in California and having regional produce available and the Pacific Ocean as my backyard, I am excited to share with guests the many home cooking styles that I have enjoyed over the years.”

With almost 10 years of culinary experience, Chef Umit’s passion for the culinary arts has taken him from his homeland of Turkey to Michelin-rated kitchens around the world. As Executive Sous Chef, Chef Umit oversees all functions of the main kitchen, including jer-ne restaurant + bar.

Fostering the belief that “life is simple, keep it simple,” Chef Umit created jer-ne’s menu as a foundation to continuously build on. “I am inspired by Mediterranean and French cuisine since they have played a strong role in my background. I love to experiment and combine this cuisine with elements of North African, Indian and Asian cooking styles,” said Chef Kaygusuz.

Having a Grand Diploma from Cordons Bleus and a degree in architecture, Chef Umit is a proven artist in constructing dishes to delight any palate. He creates every dish with love, respect, and knowledge, a trait attributed to his grandmother, who was also a chef. He enjoys travelling to the Far East and African countries, wine tasting, cheeses, and different types of pâtés and cured meats.