PENINSULA DINING – The passion of Bernard Ibarra
Chef Bernard Ibarra. Photo by David Fairchild How Terranea’s executive chef quietly transformed the resort’s farm-to-table approach to food and in so doing found his own roots Chef Bernard Ibarra arrived at Terranea three years ago knowing a few things about the sprawling cliffside resort where he’d just been appointed executive chef. He knew Terranea Resort was going to be a more hands-on experience than what he’d become accustomed to. His nearly 30-year career spanned the globe. He’d spent more than a decade with the Four Seasons Hotel group, opening and operating locations in Calgary, Toronto, Vancouver, Seattle, Houston, Tokyo, and Singapore. He’d served as executive chef at the world-renowned Mandarin Oriental hotel, where he’d overseen the handover dinner between Hong Kong and China. Most recently, Ibarra had been the chef behind one of the most ambitious launches in the history of Las Vegas — the Aria Resort & Casino, which included 4,004 rooms,16 restaurants, and 300,000 sq. ft. of banquet space. He’d managed 800 employees and oversaw a $260 million budget at Aria. Terranea, at 560 rooms, was intimate by comparison. Perched above the Pacific Ocean on 102 acres that had…
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