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Farm Fresh Cuisine with Chef Bernard Ibarra

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Executive Chef Bernard Ibarra, who was born and raised in the French side of the Basque Country, oversees the daily supervision of the resort’s entire food and beverage operations including eight dining venues, in-room dining department, and banquets division. He calls his style of cooking “farm-to-Terranea”, which to him translates to sourcing fresh ingredients grown or raised as locally as possible. Located less than a mile from the restaurant, the chef’s garden offers fresh herbs, fruit, vegetables, and even honey to complement his many delicious gourmet offerings at Terranea.

 

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