On the final night of their Farmers, Foragers and Fishermen dinner series, Loews Coronado Bay Resort staff were ecstatic to announce that the hotel chain’s corporate chef, Marc Ehrler, has chosen to reside here in San Diego and lend his expertise to Loews Coronado Bay Resort, paying particular attention to its signature restaurant, Mistral. A native of Antibes on the French Riviera between Cannes and Nice, Ehrler trained with world-renowned chefs including Alain Ducasse, Jacques Maximin, and Andre Daguin. He has been featured in Wine Spectator, Conde Nast Traveler, Travel + Leisure, and more; participated in the James Beard House Best Hotel Chefs Series; and been recognized by the Culinary Academy of France. At Loews Coronado Bay Resort, Ehrler will create a new rustic Northern Italian and Southern French menu he characterizes as “simple, yet not simplistic.” (619/424-4000, www.loewshotels.com) MIA STEFANKO
