Fred Mensinga gained much of his experience all over Europe before coming to the United States in 1979 joining the Westin Bonaventure Hotel in Los Angeles . He joined the Anaheim Hilton as executive chef in 1985. The Anaheim Hilton is the largest hotel in Southern California. It has 1600 deluxe guest rooms, two 29000 square foot grand ballrooms, 52 individual meeting rooms, one Italian Restaurant, one Pacific Rim Restaurant and one Café which serves up to 4000 customers a day.
Mensinga also started a magazine almost 11 years ago after searching fruitlessly for just the right publication on chefs and fine dining.
The magazine is full of chef profiles and recipes, which makes it a good tool for professionals. To be a good chef you need to be constantly be aware of what’s is going on out there.
Chef Mensinga is an active member of many culinary groups and serves as President of Les Toques Blanches international, a prestigious society of professional chefs. Voted Chef of the year by the Orange County Business Journal in 1998 and he has won many other awards for the hotel.