L’Auberge’s New Team

L’Auberge’s New Team

Nathan Lingle has been named executive chef at L’Auberge Del Mar, where he will oversee day-to-day culinary operations, all catering menus, seasonal menu development, and events for the resort’s signature restaurant Kitchen 1540; the all-day al fresco Coastline Restaurant, and Bleu Bar. Most recently, Lingle served as executive chef and food and beverage director at The Ritz-Carlton, Philadelphia, and previous to that, he worked as a chef at The Ritz-Carlton Resorts of Naples in Florida. Lingle, along with the new food and beverage team, will work to relaunch the resort’s restaurants by creating new, exciting menus and innovative culinary experiences.  Lingle has selected Laura Simpson-Eng to be his executive sous chef. Simpson-Eng also did stints at The Ritz-Carlton, Philadelphia and The Ritz-Carlton, Naples, Florida. The position of resort sommelier has been given to Brian Mayer, who comes to L’Auberge Del Mar from the historic Hotel del Coronado after honing his craft at The Firehouse Restaurant in Sacramento. The resort has also promoted Kurtis Hurt to assistant food and beverage director. (858.259.1515, www.laubergedelmar.com)