Terranea Resort, Rancho Palos Verdes, for the Holidays with Executive Chef Andrew Vaughan Part 2

SoCal Restaurant Show

“Southern California’s luxury Terranea Resort in Rancho Palos Verdes has now transformed its breathtaking oceanfront setting into a holiday wonderland for the 2024 season, offering enchanting events and festive activities for guests of all ages. On November 30 the resort unveiled its Gingerbread Lounge against the backdrop of the Pacific, showcasing a 7-by-7-foot gingerbread masterpiece where visitors can savor seasonal treats and enjoy live music. The grand Tree Lighting Ceremony illuminated Southern California’s coastline with a majestic 30-foot tree complemented by caroling, dance performances and whimsical photo ops with Santa.”

“Guests seeking tranquility can unwind during the Silent Night meditation session at the resort’s oceanfront spa. The Winter Solstice Hike promises panoramic ocean vistas along a scenic trail, and guests can craft succulent wreaths, enjoy a cozy Beach Cove movie night and partake in festive activities at the Kids Club. Terranea Resort invites everyone to celebrate the season surrounded by its stunning coastal beauty and festive cheer.”

“Terranea Resort’s Culinary Externship Program, led by Culinary Institute of America (CIA) graduate Executive Chef Andrew Vaughan, offers aspiring culinarians a unique opportunity to develop their skills in a dynamic, hands-on environment. Through a partnership with the CIA, the program selects 10 promising students each quarter, placing them in various culinary departments across the resort’s eight exceptional dining venues, bakery, and banquets kitchen. The program emphasizes seasonal, sustainable cooking, utilizing locally sourced ingredients from Terranea’s grounds, the Palos Verdes Peninsula, and Southern California. This immersive experience fosters a two-way exchange of knowledge, where students gain valuable mentorship and practical training while the culinary team benefits from fresh perspectives and ideas, underscoring the ever-evolving nature of the culinary arts.”

Our continuing guide to Terranea Resort for the Holidays and their Culinary Externship Program is Executive Chef Andrew Vaughan.