Hospitality veterans, David Man, appointed as executive chef, and Joseph Orichiella, named food and beverage director, have joined the food and beverage operations at Island Hotel Newport Beach ” an AAA Five Diamond 295-room property set amidst five lush acres in Newport Center, the region’s most upscale business district.
According to Island Hotel’s managing director Rick Evanich, “We have selected Man and Orichiella as the key leaders to initiate and implement an exciting new direction for our culinary and food and beverage teams. They will be instrumental in helping us redefine and elevate the hotel’s luxury dining experience, including the enhancement of current offerings, expanding our core business and creating new opportunities for their teams and our visitors.”
New executive chef David Man is returning to Island Hotel, where he previously served as chef de cuisine and then executive sous chef. He will oversee all culinary operations, including the hotel’s signature restaurant Palm Terrace, banquet and outside catering services, in-room dining, menu development, special programs, restaurant staffing and supervision.
Most recently Man held chef de cuisine positions at the Hyatt Regency Huntington Beach and the Diamond Club and Knothole restaurants at Anaheim’s Angel Stadium. Prior to holding these positions, he was an important part of the culinary team at Island Hotel for five years, showing strong leadership skills in his roles as assistant to the executive chef as well as heading the stewarding department and assisting with the overall running of the banquet department. He also helped reopen fine dining restaurant Abergine in Newport Beach, and served as chef de cuisine at the former Troquet in Costa Mesa.
Man is a local native residing in Orange County, and holds a Bachelor of Science degree in business from the University of Southern California and graduated from the California Culinary Academy.
As food and beverage director, Orichiella will oversee approximately 140 employees, the operations of the property’s dining venues and all banquet needs for the 22,000 square feet of meeting facilities. In addition, he will be responsible for the hotel’s in-room dining, special programs including the hotel’s recently launched express lunch menus, supervising the property’s newly created off-site private events division, as well as overseeing the management of the food and beverage operations at Oak Creek Golf Club in Irvine.
Also a native of Orange County, Orichiella has over twenty years of experience in the hospitality industry and he most recently worked as the assistant general manager of Larkspur Hotels & Restaurants’ boutique hotel Toll House Hotel in Los Gatos, where he oversaw all hotel operations including the food and beverage department. Prior to that, he served as director of food and beverage at Four-Star/Four Diamond Hilton’s Conrad Chicago. He has also held food and beverage director positions at Pheasant Run Resort, St. Charles, Ill.; the PGA National Resort & Spa in Palm Beach, Fla.; and the Ritz-Carlton Huntington Hotel & Spa in Pasadena, Calif.
690 Newport Center Drive, Newport Beach, CA 92660
Posted by Suzanna