Michael Beck, a highly experienced chef who has excelled at menu and culinary development and implementation at prestigious award-winning resorts in California, Colorado and Hawaii, has been announced as the new executive chef of Hotel Irvine, the recently repositioned 536-room Orange County lifestyle hotel, owned and operated by the Irvine Company.
Beck will oversee the revision of private events menus including those for weddings, social entertaining and community group and business meetings, as well as be responsible for product sourcing and procurement. He will head operations for the hotel’s innovative “Everyday Breakfast” program for hotel guests and for its popular “grab and go” 24/7 The Marketplace. In addition, he will manage the culinary operations for the property’s executive lounge, Club 12. Beck’s cheffing background has been mainly centered on French, Moroccan and Italian cuisine; but now he calls his food New American and is thrilled with the California bounty of pristine products he can access for Hotel Irvine’s culinary outlets.