Terranea Resort, A Destination Hotel, which is located in Rancho Palos Verdes, Calif., announced two new appointments within its food & beverage program: Chef Bruce Nguyen as executive sous chef of Terranea Resort and Chef DJ Eusebio as chef de cuisine of bashi.
Celebrating seven-plus years of service at Terranea Resort, Nguyen will assume the position of executive sous chef. In this new role, he will assist Executive Chef Bernard Ibarra in the daily supervision of the resort’s entire food operations, including eight dining venues, the in-room dining department and the banquets division. Since the start of his career with Terranea, Nguyen has consistently demonstrated his culinary prowess at Cielo Point, Nelson’s, catalina kitchen and most recently, bashi in the role of chef de cuisine.
Nguyen passes the reins of chef de cuisine of bashi to Eusebio, an integral member of Terranea’s culinary team. Since joining the resort in 2012, Eusebio has expanded his epicurean repertoire as sous chef of in-room dining and most recently leading 10-30 Café, the resort’s employee dining room. Prior to joining Terranea, Eusebio worked at The Mandarin Oriental Hotel in Manila, as well as The Resort at Pelican Hill and The Cannery Restaurant in Newport Beach, Calif.