Portola Hotel & Spa is pleased to announce Danny Abbruzzese is our new Executive Chef. Abbruzzese looks forward to bringing his brand of healthy, organic cooking to Portola Hotel & Spa by continuing to use local, sustainable produce, meats, and fish. He also hopes to bring his own approach to the experience of food by appealing to all of the senses and focusing on dishes that highlight regional ingredients.

Abbruzzese’s experience includes serving as the Executive Chef at the Shrine Mountain Inn, Pearl Alley Bistro, and Asilomar Conference. He has overseen dining transformations at his previous places of employment and has been involved in assisting in the openings of projects such as the Bernardus Lodge in Carmel Valley.

“Portola has an excellent reputation and I am humbled to be joining such a wonderful team. We are truly blessed to be living in such a pristine growing region. I would like to continue highlighting the fruits of the bay, fields and orchards of the Central Coast as well as local artisans in our area.” said Abbruzzese.