Paséa Hotel & Spa Elevates Coastal Dining With Dan Perry At The Helm Of Lōrea And Treehouse On PCH

Paséa Hotel & Spa, located in Huntington Beach, California has hired the famous chef and sommelier Dan Perry as the new Chef de Cuisine, which will cover the well known Lōrea restaurant and the famed rooftop lounge, Treehouse on PCH. Perry will also have culinary oversight over the just opened Treehouse on PCH lounge. The hotel’s, which opened in summer 2016, will focus on to make the investment which the recent culinary leadership noting will have a stark invention to the dining industry for all of Southern California. It will uplift the standard for all other oceanfront restaurants located along the Pacific Coast Highway.

A Culinary Vision at Paséa Hotel & Spa

Dan Perry’s appointment comes at a pivotal moment for Paséa Hotel & Spa, following its 5 million USD renovation and the launch of Lōrea just last year. With over two decades of experience spanning Disney’s most iconic dining venues and Michelin-starred kitchens, Perry’s expertise promises to elevate the property’s food and beverage offerings to new heights.

Huntington Beach is known for its fierce competition in the dining space, where visitors expect nothing short of excellence. With Lōrea’s oceanfront views and Treehouse on PCH’s rooftop ambiance, Perry’s culinary program will enhance Paséa’s position as one of the top culinary destinations along the coast.

Perry, who has an impressive background working under Chef Andrew Sutton at Disney’s Signature Restaurant Group and Michelin-starred Chef John Tesar, is now bringing his expertise to the restaurant scene in Southern California. His most recent role at Westwood Coast Steakhouse further cemented his skills in leading successful dining establishments, and now he takes the reins at Paséa with an eye toward building a more refined dining experience.

Chef Perry’s Unique Approach to Coastal Dining

What sets Perry apart in the competitive culinary world is his dual expertise as a Level II Sommelier. His extensive wine knowledge drives his approach to menu development, where wine pairings are not just an afterthought but integral to the overall dining experience. Perry’s philosophy centres on balancing elevated, seasonal flavours with approachable experiences that appeal to both locals and visitors.

His recently launched fall menu at Lōrea showcases a vibrant and seasonal selection of dishes. Guests can indulge in the Harvest Apple Salad, Seared Scallops with seasonal cauliflower, or the Grilled Chicken Panzanella, featuring citrus-brined half chicken paired with housemade polenta croutons. However, it is Perry’s signature dish, the Fresh Orecchiette Pasta, finished tableside with a theatrical pour of mushroom tea, that promises to leave a lasting impression on diners.

The wine pairings are designed to complement the flavours of the dishes perfectly. For instance, the Seared Scallops are paired with La Chablisienne Chablis, while the Tomahawk Steak is complemented by the rich Prisoner Cabernet. The Fresh Orecchiette pairs seamlessly with Trinitas Chardonnay, sourced from Paséa’s exclusive Napa Valley partner.

Innovation with a Personal Touch

Perry’s vision for Lōrea is not just about delivering exceptional food but also about providing a welcoming, community-driven atmosphere. His commitment to creating a dining experience that is both innovative and approachable has resulted in the introduction of the Yes Chef pairing dinners. These chef-curated tasting experiences offer diners the chance to enjoy seasonal ingredients in inventive preparations without feeling the intimidation often associated with traditional tasting menus.

The Apple Alchemy dessert is one example of Perry’s creative approach to dining. The whimsical dessert features apple semifreddo, Fuji apple gel, spiced sponge cake, and cinnamon crumble, all presented dramatically with dry ice smoke. This fun and Instagram-worthy dish is a testament to Perry’s ability to mix theatre with substance, ensuring that the dining experience is as visually engaging as it is delicious.

Community Engagement Through Culinary Excellence

Paséa Hotel & Spa has long recognised the importance of blending high-quality dining with community engagement, and Chef Perry’s approach aligns perfectly with this vision. Beyond creating exceptional dishes, Perry plans to build a sense of community at Lōrea by hosting signature events like the Taste of the Table pairing dinners and the weekly Soundwaves live music series, showcasing local talent.

By integrating culinary excellence with a strong sense of local connection, Perry aims to turn Lōrea and Treehouse on PCH into more than just dining venues, they will become vibrant community hubs that serve as gathering spots for both locals and visitors.

A Strategic Move for Culinary Leadership

From a business standpoint, Paséa’s investment in Perry’s culinary leadership makes perfect sense. The food and beverage industry has increasingly shifted toward experience-driven dining, where guests are willing to pay a premium for memorable experiences that go beyond just a meal. Perry’s focus on seafood-driven coastal cuisine and curated wine pairing dinners positions both Lōrea and Treehouse to attract a sophisticated and discerning clientele.

Paséa Hotel & Spa’s decision to appoint a chef with Perry’s extensive background in fine dining, luxury resorts, and sommelier credentials demonstrates a broader trend in the hospitality industry towards chef-driven experiences. This appointment is not just about enhancing the restaurant’s culinary offerings; it’s a strategic move to elevate the entire guest experience and attract guests seeking both luxury and community.

Looking Ahead: Culinary Excellence on the Horizon

As Chef Dan Perry settles into his new role, the impact of his appointment will extend beyond Lōrea and Treehouse on PCH. His work at Paséa represents a shift in how properties view the role of culinary leadership. By investing in a chef who brings diverse experience, from Michelin-starred mentorships to creating bespoke culinary experiences, Paséa Hotel & Spa is ensuring its place as a premier dining destination in Huntington Beach and beyond.

All these factors – innovation, culinary mastery, and active engagement, promises to set a long-lasting impression at Paséa. Chef Perry is surely to be a dominating anchor as the hotel cements its reputation as a premier dining establishment along the Pacific Coast Highway.

Image Credit: Lōrea restaurant of Paséa Hotel Spa

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