New Chef de Cuisine: Nothing like a new Appointment
Fabio Ugoletti, who has received a Michelin star, has been appointed as the new Chef de Cuisine at Terranea Resort’s premier restaurant, mar’sel. The renowned Palos Verdes Peninsula’s mar’sel restaurant, one of Southern California’s top fine dining establishments, provides a creative take on refined California cuisine in a breathtaking beachside setting.
“We are excited to welcome Chef Fabio to our flagship restaurant mar’sel,” says Terranea Resort Executive Chef Chef Andrew Vaughan. “He brings a wealth of culinary knowledge to our restaurant and a new level of culinary expertise to Terranea with more than a decade developing his talents in highly rated restaurants across the globe, while learning from the most respected chefs of our generation. His keen eye and strong focus on fresh seafood and pasta are sure to continue mar’sel’s legacy as one of the area’s must-visit culinary destinations.”
mar'sel John Dory - Sea urchin-golden tomato coulis, zucchini, sea beans, chives, Petrossian caviar
The Michelin-starred Chef Ugoletti, an Italian native, has experience working at upscale fine dining places all around the world. He worked as the Executive Chef at Castellina’s renowned one-star Michelin restaurant Al Gallopapa in the Tuscany region of Chianti. Additionally, Ugoletti has worked in collaboration with the worldwide schools of Italian cuisine Alma in Parma and Apicius in Florence and has acted as a gourmet consultant in nations such as China, Poland, Sweden, Korea, the United States, and Lithuania.
Ugoletti most recently worked as Cecconi’s West Hollywood’s executive chef. Ugoletti was raised in “Food Valley,” the centre of the Po River Valley, and was born in Parma, Italy. His love and skill for enhancing and elevating tastes and ingredients were complemented by his enthusiasm for seasonal, fresh cuisine and heritage.
mar'sel Strawberry Panna Cotta - Coconut lime sorbet, almond streusel and strawberry gelée
“I am delighted to join the remarkable mar’sel team and to share my passion for elevating and exciting the senses through flavor,” says Ugoletti. “I am excited to create unique and memorable dishes that capture the essence of the California lifestyle, while drawing on the influences of my French culinary technique and Italian roots to create a refined Mediterranean style of cuisine that infuses the spirit of mar’sel.”
The mar’sel cuisine will demonstrate a strong focus on the respect for culinary heritage and skill under Ugoletti’s inspirational direction. To supplement the vegetables cultivated in Terranea’s own garden beds, Ugoletti will keep working with local farmers, ranchers, and fishermen to acquire fresh, seasonal products from the surrounding area. Year-round menu options will include traditional favourites and basics in addition to seasonal options. Appetizers and salads include hand-carved Jamon Iberico De Bellota; Burrata with grilled peaches, pistachios, and basil oil; Beef Tartare with quail egg and potato chips; Smoked Trout Caesar; Heirloom Tomato Salad with berries, extra-virgin olive oil, and foraged herbs; Pacific Spot Prawns with forbidden rice, spiced pecans, yuzu barbecue sauce, and squash blossom; and Grilled Octopus with beet hummus, avocado, and fried chickpeas. Entrée selections include Bucatini Cacio and Pepe with Pecorino Romano cheese and black pepper; Lobster paccheri with grape tomato and fresh basil; John Dory with sea urchin-golden tomato coulis, zucchini, sea beans, chives, and caviar; Branzino with fennel, artichoke, olive, caper, roasted tomato, and saffron sauce; and more.
“Chef Fabio’s passion and vivid culinary imagination makes him a tremendous addition to our outstanding team,” says Terranea Resort President Ralph Grippo. “Terranea is a resort like no other, and his cooking and interpersonal skills combined with his impressive resume, make him the perfect leader to spearhead our award-winning mar’sel restaurant and we are looking forward to the next chapter.”
