Loews Santa Monica Beach Hotel has announced the appointment of Zach Dallessandro as Executive Chef. A seasoned chef whose career has taken him to dining hotspots around the U.S., Dallessandro oversees all culinary operations and menu creation at the 347-room oceanfront property including the signature restaurant Ocean & Vine, Papillon Lounge, Beach Barn, poolside dining, in-room dining and all banquet functions.
“Zach’s impressive culinary talent is indicative of the broad experience he has earned at hotel dining operations across the country, and we are very pleased to have him leading the kitchen and enhancing the menus here at Loews Santa Monica Beach Hotel,” said Paul Leclerc, General Manager.
Dallessandro joins Loews Santa Monica Beach Hotel from Loews Madison Hotel in Washington, D.C., where he served as Executive Chef/Director of Food and Beverage for almost three years. In his dual role, he assisted in the opening of the Argentinian steakhouse, Rural Society, partnering with Iron Chef Jose Garces. Previously, Dallessandro was Executive Sous Chef at Loews Miami Beach Hotel where he was instrumental in redeveloping the hotel’s amenity program, the Loews Loves Kids program.
Dallessandro began his career as a line cook at age 16, and by age 18 he was attending Sullivan University in Louisville, Ky., where he received dual degrees in Culinary and Baking and Pastry Arts. After graduation, Dallessandro relocated to Indianapolis where he worked as Executive Sous Chef at Something Different; it was named the premier fine-dining restaurant in Indianapolis two months after Dallessandro joined. He then went on to open the Indianapolis Marriott, moving quickly to Executive Sous Chef while assisting as a culinary trainer at seven Marriott properties over seven years.
