AVIA Long Beach Appoints Steven Terrebonne as Director of Food and Beverage


LodgeWorks, L.P., a privately-held hotel development and management company, which launched the AVIA boutique hotel collection in 2009, has announced the appointment of Steven Terrebonne as Director of Food + Beverage at AVIA Long Beach. With as much energy as the bustling beach streets, Terrebonne plans to implement a fresh new approach to the culinary and cocktail offerings of the AVIA Kitchen + Lounge.Terrebonne brings over seven years of experience in both the food and beverage and hospitality industries. No stranger to high-energy locations, Terrebonne served as the Food and Beverage Supervisor at Bally’s Hotel and Casino of Las Vegas until 2005. Most recently, he worked as the Manager of Outlets/Assistant Food and Beverage Manager at the Aloft Austin Domain where he was awarded the Starwood GSI Commitment for having the Number 1 Food & Beverage Program for Guest Service.

“We are confident that Terrebonne’s excellent sense of product and service quality and passion for distinction will enable him to thrive at AVIA Long Beach” John Cantele, Senior Vice President Operations.

LodgeWorks continues the AVIA Hotels mission to create experiences that reflect the destination of the property in selecting Terrebonne, who cites his favorite aspects of AVIA to be the staff and Southern California atmosphere. The combination of these elements allow for creativity within his culinary offerings. Terrebonne is currently updating the menu at the Kitchen + Lounge – focusing on a farm-to-table concept with the incorporation of foods from local farms and favoring seasonal products. To further the AVIA philosophy of local inspiration, he will even be developing a garden on property for fresh herbs and small produce items.

Frequent menu ingredients will include fresh artichokes, prawns, ahi tuna and mussels, offering evening tasting plates complete with wine and cocktail pairings for guests. Sample menu items include a Chef Terrebonne specialty of Grilled Lamb Sliders with Carmelized Onions and Baby Arugula on a sweet slider roll – paired with a Malbec from Argentina; or a Seared Ahi Niciose Salad paired with a refreshing Cucumber Martini – just in time for spring. After enjoying a day on the water, guests can also dabble in a new drink menu focusing on fresh and inventive drinks, in-house infusions and locally produced beers & wines.

In recognition of his passion for culinary creations, Terrebonne credits his roots. “I have always had a passion for food and cooking – especially fresh seafood and farm fresh items, but my biggest mentors have been my Grandparents who taught me a lot about the basics” he said. “I’m excited to bring my experience and fresh ideas to AVIA Long Beach – California is the perfect spot for produce and seafood and will allow me to advance the food and beverage offerings to their fullest potential.”

AVIA Long Beach, offering 138 rooms and suites opened its doors in August 2009, third in the AVIA collection. In addition to Long Beach, AVIA Hotels are located in Savannah, GA; Napa, CA; and The Woodlands, TX, aiming to serve as a “gracious local host” to all guests. Within steps of the property guests will find the bustling waterfront of Pike at Rainbow Harbour brimming with shops, restaurants and entertainment as well as a bike path that hugs the shoreline, historic Art Deco buildings, and some great venues for enjoying live music.

For more information, visit www.aviahotels.com.

Posted 4/26/10.

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