The Marriott Coronado Island Resort & Spa has been revamped and repositioned as a destination resort with an emphasis on healthy living. The new Executive Chef, Michael Poompan, has added excitement to the menus in Current and Tides Restaurant and Lounge.
There is a heightened emphasis on using fresh, local ingredients. Chef strives for his cuisine to strike a connection with the local community and to establish creativity in all his dishes. There are also, refreshingly, some Northern Baja wines (the low profile neighbor to the South) on their menu.
How about a Spicy Pork Loin Torta? It’s Cook Pigs’ Ranch pork, with creamy avocado and pickled red onion.
First joining the Marriott team as a culinary intern at The Ritz-Carlton in Laguna Niguel, Chef Poompan learned the ins and outs of the industry, quickly moving up the ranks at different hotels as his love for working with fresh foods from California’s local farmers, ranchers and food artisans grew.
Chef Poompan has been recognized as Renaissance Hotels Chef of the Year for the Americas and received Marriott’s Award of Culinary Excellence in 2011.
Chef Michael jumps out of the kitchen to chat with us.
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