Gregg Wangard Is Promoted To Executive Chef At Loews Santa Monica Beach Hotel

Loews Santa Monica Beach Hotel announces the promotion of Gregg Wangard to Executive Chef. Since 2004, Wangard served as chef de cuisine at Ocean and Vine restaurant, the hotel's newest restaurant. In his new position, Wangard will oversee all culinary operations for the hotel which include banquets, in room dining, pool lounge, Papillion Lounge and Ocean and Vine restaurant.

"In his tenure as Chef de Cuisine, Wangard has demonstrated creativity and leadership in the kitchen," said Paul Maddison, Director of Food and Beverage and Hotel Manager. "With his unique approach to New American cuisine, I am confident that Gregg will be a great asset to our culinary operations team."

A Wisconsin native, Wangard honed his culinary skills in the kitchen at The American Club, Immigrant Restaurant and Winery in Kohler, Wisconsin. Throughout his culinary career Wangard also spent time in the Caribbean at the Caneel Bay Resort and at various restaurants throughout Wisconsin.

Wangard's culinary technique is sophisticated yet simplistic and reflects the best local ingredients and the flavors of the season. He has received rave reviews from food critics and diners alike for his famed cheese fondue and seasonal dishes which perfectly complement. "This is fondue from a chef that takes the dish very seriously," said Irene Virbila, Food Critic, The Los Angeles Times. "His is utterly classic and utterly delicious. As an alternative to bread, he's also slipped sliced Fuji apple and Bosc pear onto the plate. Both make sense. It's just like eating a slice of fruit with cheese, but warm."

Wangard is currently working on developing new menus for the hotel's restaurant and lounge as well as new additions to the pool and lounge menu and an Ocean and Vine tasting menu that perfectly complement the hotel's casual elegance.