Moments Magazine: Summer 2018
Eat & Drink
Sweet Sensations
Indulge in one of the resort’s most decadent dishes that certainly packs a crunch, as seen on the “Home & Family” TV show on Hallmark Channel.
Nutella Crunch French Toast at AVEO Table + Bar | Courtesy of Monarch Beach Resort
The Nutella Crunch French Toast on the brunch menu at AVEO Table + Bar takes a step away from the traditionally Mediterranean selections to offer something truly over-the-top. “We wanted to do something a little crazy,” says Collin Thornton, executive chef at Monarch Beach Resort. “We do a lot of healthy [food] here; there’s a lot more emphasis on … keeping things clean eating and keeping the calorie count down, but sometimes you need to throw away the book and go for it.”
With the perfect blend of fruitiness from the banana topping, saltiness from the hazelnuts and sweetness from various elements like the Nutella spread as well as the maple butter and syrup, plus the palate-pleasing contrast of smooth and crunchy textures, this dish is certainly worth the sugar rush.
Thornton shared his creation on the “Home & Family” show in January, during which he prepared the dish to demonstrate just how easy it is to make at home. Of course, the now-famous version served at the resort is a must-try, and guests have been seeking it out for that very reason. But, once the vacation is over and you’re still craving this sweet treat, you can turn to this recipe to recreate the magic in your own kitchen.
Another view of the Nutella Crunch French Toast | Courtesy of Monarch Beach Resort
Nutella Crunch French Toast
Yields: 4 portions (1 portion serves 2 to 4 people)
3 eggs
2 cups milk
1 pinch cinnamon
2 cups plain corn flakes
¼ cup Nutella spread
8 pieces Texas Toast bread
2 tablespoons extra-light cooking oil
4 bananas, sliced
2 tablespoons brown sugar
2 tablespoons whole butter, diced
1 cup Mount Gay Black Barrel rum
¼ cup hazelnuts, toasted
Powdered sugar, to taste
In a medium-sized bowl, combine and whisk eggs, milk and cinnamon to make an egg wash. Pour egg wash into a flat, square dish, then pour corn flakes into a similar dish and set both aside. Spread Nutella on one side of each slice of bread. Dip bread in the egg wash, drip off any excess and lay in corn flakes on one side then flip to opposite side, pressing gently. Add cooking oil to a preheated, nonstick pan over medium-high heat. Place bread into the pan and cook until brown (about 2 minutes on each side). Remove bread from the pan, and plate.
Sauté bananas in a preheated, nonstick pan on high heat and caramelize using brown sugar and butter. Remove pan from the stove before igniting, as a safety precaution, then add rum and flambé until alcohol has evaporated. Top bread with banana flambé, then finish by garnishing with hazelnuts and powdered sugar.
Devoted to Service
Take a peek behind the scenes with employees who have been a part of the Monarch Beach resort family since the beginning.
An overview of Monarch Beach Resort | Courtesy of Monarch Beach Resort
The Monarch Beach Resort is still a relatively new property, with its second anniversary coming up in June. How far has the resort come, exactly? Before the current accommodations, the property was known as The St. Regis Monarch Beach, which opened for business in the summer of 2001. Later, in 2015, the hotel underwent a $40 million renovation so as to better reflect the property’s close proximity to the Pacific. This new iteration is the Monarch Beach Resort that is known and loved today: boasting bursts of ocean-inspired colors and decor as well as the first California location for a Miraval Life in Balance Spa.
Moments sat down with select resort employees who have worked on the property since it was The St. Regis Monarch Beach and even helped with the transition to become Monarch Beach Resort. These hardworking individuals love what they do for work almost as much as they love where they work, and it’s easy to see why they’ve decided to stick around.
Lead Doorman Samual “Sam” Jorgensen | Credit Dondee Quincena
Dedicated Doorman
Picture this: a completely original, four-speed manual, white 1964 Corvette Stingray with a light blue interior and double-pane windows. This beautiful and rare car left lead doorman Samuel “Sam” Jorgensen awestruck, which says something considering part of his job description is to help manage valet at one of the most pristine and prosperous properties in Southern California. “I would say I’m a little car aficionado, for sure,” Jorgensen says. “I definitely am not a full-on gearhead, but I really have an appreciation for cars. …”
Jorgensen has worked on-property for 11 years and he, too, has learned various roles throughout his time as a resort employee. He started his career in the tourism and hospitality industry as an overnight bellman for six months, then he moved up to a regular bellman position for the following three and a half years. Within that time, Jorgensen worked part time as not only a bellman but also a doorman, cashier, valet, supervisor and tram driver. “I learned every aspect of our department; it was really cool,” Jorgensen says. “I think that’s crucial, to kind of cross-train and know how … your department runs.”
More recently, Jorgensen has taken on the role of lead doorman, which essentially means he is responsible for the operation of the resort’s front entrance. This position entails greeting guests to make a lasting first impression as well as supervising the valets, tram and cashier. In order to make people arriving at the resort feel welcome, Jorgensen emphasizes how important it is to smile, an action he describes as “infectious.” He also likes to take people’s minds off of their hectic schedules and business ventures by starting genuine conversations. “You want to make that real connection with them, so they feel like they’re at their home away from home,” Jorgensen says.
But this isn’t the career he originally set out to succeed in. Before discovering his calling at Monarch Beach, Jorgensen worked for a skateboard footwear company, where he had worked his way up from stocking shoes to a management position from 2000 to 2006. But he says that the long hours and exponential amounts of stress, which followed him home, made him unhappy enough to quit without having another job lined up.
After contemplating how he could use his leadership and interpersonal skills without putting himself under too much stress, he ended up at The St. Regis Monarch Beach for an interview. The first person that he stumbled upon arriving at the hotel was a childhood friend who happened to be a supervisor for the very department that Jorgensen still works in today. “I kind of got a shoe in,” Jorgensen explains. “But that’s why I came here and ever since then, I haven’t looked back and I thoroughly enjoy it.”
And what Jorgensen seems to enjoy the most is the resort’s idyllic location and all of the people with whom he interacts. “This hotel … you can’t go wrong whether you remodel it [or give it a] face-lift. … It’s just a beautiful structure and a beautiful property … and that’s first and foremost,” Jorgensen says. He also cites his relationships with coworkers and guests, including locals and returning travelers, as an aspect of his job that he loves. “That makes me happy, to know that we have happy enough guests and locals that want to come back … and I love that part about my job,” Jorgensen says. “And I love the reward of my employees doing a good job and feeling good about their jobs as well.”
When he’s off-property, Jorgensen is most likely to be working in real estate (his second job), exercising, surfing at one of his favorite spots in Salt Creek Beach near the resort or Riviera Beach in San Clemente, or simply spending time with his family. “I love to go outdoors with them: bike rides, going to the beach, going to the pool, taking them on walks, all that stuff,” Jorgensen says. “Time with the family is always good; those are the things that I really enjoy.”
Story Time
One day, a guest checked out of Monarch Beach Resort and left his luggage with the bellmen. Nothing out of the ordinary, or so the resort employees thought. Lead doorman Samuel “Sam” Jorgensen, alongside a valet, were directing two cars at the front drive of the resort: The valet tried to help the first driver, who was the man returning to collect his luggage, while Jorgensen moved toward the second vehicle. But upon looking back at the scene behind him, Jorgensen could not contain his astonishment: “I just turned around and immediately started crying from laughing so hard,” Jorgensen says. “For some reason, the ... [driver] thought that the valet had directed him to turn into the gates … so, he actually turned and almost made it halfway through … [so] we almost had a car drive into the lobby.” Out of all his memories from working on-property, Jorgensen says this is certainly one of the funniest.
Banquet Manager Valerie Cote | Credit Dondee Quincena
Events Extraordinaire
Banquet Manager Valerie Cote has been working on-property the longest out of our featured employees; she joined the team just one month before The St. Regis Monarch Beach opened its doors and then, nearly 15 years later, helped with the changeover when the resort rebranded. “The transition itself was pretty smooth and flawless,” Cote says of the property becoming Monarch Beach Resort. “It was definitely a great experience because I’ve never been [involved] in something like that, so it taught me a lot.”
When Cote first started working on property, she was a hostess at AVEO Table + Bar, then called Chianti, and eventually worked her way through all of the positions in the restaurant. From there, she transferred to the catering and sales team as an administrative assistant and moved up over the years to become an event meeting concierge, a banquet captain and, now, a banquet manager, which calls for her to oversee the banquet team and execute all of the events held at the resort.
“I think I enjoy my position so much because we can have the same events on paper but, when we execute it, it’s completely different, and it’s opened up so many doors to meet new people and see new things and experience new ideas,” Cote says. “I’ve met everyone from Alan Greenspan to Michael Jackson … from huge celebrities to normal, average people. ... We’ve bonded [with guests] and [formed] friendships throughout the years, and when groups come back, it’s like they’re family.”
Not only does she admire the people she interacts with while on the job, Cote also speaks highly of her workplace, which she describes as “paradise.”
“You have the best of everything, from the golf course to the ocean,” Cote says. “We get to look out and see Catalina [Island], the whales, you get to see the … ships during the fall when they’re doing their excursions, and our grounds are amazing just [by] themselves.” If you ask her, Cote will cite Club 19 or the Monarch Bay Club as two of the best places to take a moment to gaze out at the ocean, as well as the on-site botanical garden as an ideal location to watch the sunset.
Outside of her work, Cote enjoys playing pickleball, fishing, woodworking and traveling as often as she can. “The original reason why I was in hospitality was because of the benefits to travel. … I get to see the friends that I’ve made throughout the years in different areas around the world, so it’s pretty magical,” Cote says. Through her travels, Cote has ridden motorcycles and seen cobras in Cambodia, visited Hawaii numerous times and also been to Papua New Guinea, but her favorite destination, so far, was South Africa, where she dove with great white sharks.
In general, Cote advises people to find a profession that allows them to do something they’re passionate about so that it never truly feels like being at work. “I don’t consider what I do as a job. I have so much fun,” Cote explains. “Eighty percent of [the banquet team] have been there since opening, so we’re all like family, and it’s a great thing to know that you leave your house to go hang out with family and friends, and then you go back home and hang out with more family and friends, so I really enjoy it.”
A Host of Hospitality
When Dale Montieth retired and moved to California, he was satisfied with where he was living but was soon more than eager to go back to work, so he came out of retirement to become a butler at The St. Regis Monarch Beach. “I wasn’t happy being retired and, luckily, I got to go back to work for such a wonderful property, and it was being a butler, [which] was one of the most fun jobs that I’ve had in my entire career,” Montieth says. “[It’s] great to go into work every day and make people happy and see that wonderful view and walk around the gorgeous property … you can’t be unhappy being [at Monarch Beach Resort].”
AVEO Table + Bar host Dale Montieth | Credit Dondee Quincena
As a butler, Montieth worked as a private concierge for guests staying in the resort’s suites. He says that he had a lot of fun with this position because every day was a new and unique experience. When he worked the morning shift, he would deliver guests their morning coffee as well as juices and pastries, literally on a silver platter, even before showing them to their rooms. Montieth says he liked to get to know his guests, and still does, to help them plan their visits based on the activities they were interested in doing, and he would also help make any necessary reservations for the guests. As a butler, he would also help unpack and repack guests’ luggage so they could spend as much time as possible enjoying their vacation.
“We provided a priceless gift to our guests; we provided the gift of time,” Montieth explains while reminiscing. “It was just wonderful to be able to do simple things like that for the guests.”
Though the butler program has since been discontinued, Montieth still works on the property as a host at AVEO Table + Bar, after he transferred to the food and beverage department. His current position has allowed him to bring his career full circle, considering he worked in the restaurant industry for many years prior to his retirement. “I think I found my calling by going into the restaurant business because I absolutely loved it and stayed in it for about the next 30 years,” Montieth explains. “Then I retired, moved to California and thought I was going to go crazy because, in the restaurant business, you work many, many hours a day, and to go from that … to doing nothing [was] sort of difficult.”
Now, he’s back in his groove and says that he loves his current position so much that AVEO Table + Bar is his favorite spot at the resort, which he attributes to the restaurant having “the best view of anywhere on property.” When he was a butler and wasn’t graced with that seaside scenery every day, he says he often ate lunch outside, just to catch a glimpse of it. “I would bring my lunch quite frequently and I would always try to go off to the side of the hotel, where the guests wouldn’t see me [in my uniform] but I would still have a view of the ocean … anywhere that I could do that was where I wanted to take my lunch break,” Montieth says. And, when dining in at the restaurant, his favorite dish is on the breakfast menu: an avocado toast with goat cheese, tomatoes, microgreens, two eggs or prosciutto and a drizzle of roasted garlic olive oil.
When he’s not at work, Montieth is an avid reader, which makes sense for someone who has a Ph.D. in library science, and aims to read at least 100 books every year. Though he doesn’t have a favorite genre, his favorite author is Cormac McCarthy, of “The Border Trilogy” and “The Road,” and his favorite book is “Sophie’s Choice” by William Styron.
Montieth also loves to travel, with one of his most memorable trips being a visit to Namibia, a country in southwest Africa, where he flew on a six-seater plane and witnessed what the pilot deemed “a National Geographic special.” The aerial tour consisted of glorious sand dunes; the Skeleton Coast, which is a part of the desert full of old shipwrecks and deteriorated train tracks; what appeared to be a black sand beach, which was, in reality, completely covered by seals; and a flock of flamingos that flew directly underneath his plane. In total, he has traveled to all 50 states and 68 foreign countries.
But no matter how far he goes or what natural wonders he sees, there is one thing that always brings him home: the dedicated team at Monarch Beach Resort. “I think that those of us who have been [at the resort] for a long time just take pride in our jobs and are trying to keep up the standards that we had at The St. Regis resort … and I think we’re actually doing it, and that makes me very happy and very proud,” Montieth says.
Story Time
Some of the sweetest moments in life are completely unexpected, which is something that Dale Montieth, a host at AVEO Table + Bar and former on-property butler, has learned throughout his career in the hospitality business. One night, when he was still a butler, a guest made one last late-night request for French-pressed, decaffeinated coffee. When he arrived at the suite, a woman who was at least in her 90s opened the door. He took the coffee inside and chatted with the elderly woman before asking if he could assist her with anything else. She told him “no,” and then proceeded to give him a $100 tip. “She said, ‘You know, I want you to have this because I’m going to outlive my money and I want someone who is as kind as you to enjoy spending my money,’ ” Montieth recalls. “This lady almost made me cry because she was so sweet in the way that she offered it. … Other times, you get a handshake and someone slips you a gratuity, and you’re grateful for it, but it’s not acknowledged at all. But this lady was so sweet and so open that I just … [was] overcome.”
Housekeeping Manager Ricardo “Ricky” Uribe Jr. | Credit Dondee Quincena
The Ministrations of Maintenance
Ricardo “Ricky” Uribe Jr. has come a long way since starting out as a server at Club 19 when the property was still The St. Regis Monarch Beach. After working on property for three and a half years, Uribe also served as an overnight front desk concierge and accountant during the transition to Monarch Beach Resort; then guest services supervisor, which called for him to oversee valet and its cashiers, the bellmen and bell captains, doormen as well as the resort tram; and now, following a recent promotion, housekeeping manager.
“This position means so much to me because housekeeping is a department I have always wanted to work for because it is the heart and soul of hotels,” Uribe says. “My goal was to become a manager at 25, and I have hit my goal.” As housekeeping manager, his main duty is to oversee housekeeping and laundry, which entails supporting and managing each department as well as assisting with guest services such as turndown service, the delivery of requested items and shoe polishing. Uribe says that he wouldn’t be where he is today without the guidance he has received from past managers and support from his colleagues and, especially, his family.
In fact, helping with the transition to Monarch Beach Resort required a lot of commitment and time management from Uribe because during that same time is when he became a father. “What’s funny is that during that transition was actually when my daughter was born … so it was an interesting month for me,” Uribe explains. Though he did take paternity leave, he had to return to the hotel during that time for an interview to be re-hired as a Monarch Beach Resort employee. “My wife was a huge support on that, so I couldn’t thank her enough,” Uribe says.
This wasn’t the first time he went through a transition of this nature, and being in familiar territory certainly made the process easier for him. “I actually worked for the Hyatt [Regency] in Irvine, and the Irvine Co. bought out the Hyatt, so it became the Hotel Irvine [and] I already got to watch the transition there as a server assistant,” Uribe recalls. “[When] we had to transition to the Monarch Beach Resort … I was already used to that and I knew what was going on and what the steps were going to be to transition over.”
Looking back, returning to the property on the first day of it officially becoming Monarch Beach Resort is Uribe’s favorite memory from his time as a resort employee. “Just to get that feeling again … starting something new and fresh, and creating a new hotel, it’s just a really memorable experience,” Uribe explains. Out of all the changes that were implemented, Uribe was most excited about the addition of Sombra because of its tasty Mexican cuisine and alfresco seating. But it was what stayed the same that mattered the most to him: “The majority of the associates that were from The St. Regis [Monarch Beach] decided to stay with the Monarch Beach Resort,” Uribe says. “We already had the service down, so we didn’t have to hire new people and train them to become what we used to have. We wanted to make sure we still maintained the [Forbes] Five Star, [AAA] Five Diamond experience that St. Regis had.”
When it comes time to take a moment for himself, Uribe’s favorite spot to relax is the private beach at the Monarch Bay Club. “There are times when I have nothing to do and I have to take a 10-minute break, so I’ll usually take a tram and ride down there … to just hang out, sit down and breathe the fresh beach air,” Uribe says.
In his free time, Uribe enjoys going to Disneyland with his wife and daughter. “It’s my favorite, I love to see [my daughter’s] reactions,” Uribe explains. “I love doing that with them. Honestly, it’s just my favorite time and sometimes we’ll get her an ice cream sandwich and go on It’s a Small World, so it’s fun.”
Pat and Trisha Pearson | Credit Dondee Quincena
Member Spotlight
A Harmonious Happy Place
Pat and Trisha Pearson have been Members of The Club for less than a year and already consider the property their second home.
After moving down from Seattle in search of sunshine and warmer weather, Pat and Trisha Pearson have been hard at work developing their dream house in Dana Point and, at the same time, effortlessly found a second home at Monarch Beach Resort.
“We moved down here not knowing anyone and we’ve met some really nice people through The Club,” Trisha says. “But everybody is just so friendly here, and it’s so beautiful. … I just love coming over here.”
“That’s true, she says that every time, ‘I just love it here,’ ” Pat adds.
The couple originally met when their jobs intertwined for a project, as Pat is a commercial real estate agent and Trisha is an interior designer—professions that have helped them develop a keen sense for exquisite architecture and design.
“As a designer, I love the feel. It’s very elegant … but it’s so homey,” Trisha explains. “The lighting is good, the fresh flowers, the people are friendly and it’s usually very busy … it is a great property. It’s not so big that it’s impersonal … there’s something about here that just makes it nice.”
They joined The Club at Monarch Beach last November and have since enjoyed the myriad fitness and social benefits. “In Seattle, you always had to have a gym to go to because it’s raining, so … our natural thing is to have a gym,” Pat explains. “And Trisha … [was] looking for something that is more than just a gym. Somewhere you can meet people … [that has] more of a social side of it.”
To fulfill their exercise needs, they have both done the Spin with a View class, but typically go to the gym of their own accord due to their hectic schedules. Pat often uses the lap pool and also enjoys biking through the area as well as surfing and sailing nearby, while Trisha joins him on the beach and sunbathes while he’s out on the water.
As for the social aspect, Trisha enjoys attending the events put on specifically for members, such as dinners, wine tastings and other fun activities like mixology classes. She also notes how cute the Life in Balance Boutique is and describes Miraval Life in Balance Spa as “unbelievable.” Though she has yet to receive a spa treatment, she is getting ready to do a massage and is excited to be pampered in the stunning space.
When asked about their favorite memories since becoming members, Pat cites dinner at the newly opened Bourbon Steak Orange County, A Michael Mina Restaurant, which he says is “certainly the best restaurant in the hotel.” Trisha agrees that it was fabulous and says they both enjoyed the martinis, king crab appetizer and hay-smoked rib-eye cap steak. “It’s definitely a treat to go there,” she adds.
For Trisha, she enjoys the everyday experience, which, for her, includes chatting with a resort team members Natalie Hudgens, senior membership sales manager; Makena Pezzuto, membership sales manager; and Kaitlyn Neighbours, membership concierge. “Natalie, Makena and Kaitlyn have been unbelievably wonderful to us,” she says. “… They’re so sweet, they’re really great. They always come say hi to us.”
Overall, the couple has relished their time as members thus far, and looks forward to creating even more memories. “You can feel a really good energy here,” Trisha says. “… We’re so fortunate they offer this for people who live here.”
And, as Pat says, “What’s not to like?”
Executive Chef Bryan Brown in the kitchen of Bourbon Steak Orange County, A Michael Mina Restaurant | Credit Dondee Quincena
10 Questions
A Seasoned Gastronome
Executive Chef Bryan Brown dishes on what’s cooking at the resort’s newest eatery, Bourbon Steak Orange County, A Michael Mina Restaurant, and his love for the culinary arts.
Throughout his career, Bryan Brown has helped open five different eateries and helmed the kitchens of Vintana Wine + Dine, an upscale concept serving American fare in San Diego County, and Bottega Louie, an Italian restaurant, gourmet market and patisserie in Los Angeles. Considering this impressive résumé filled with fine dining experience and his passion for sizzling steaks, Brown seems to be made-to-order for the position of executive chef at Bourbon Steak Orange County, A Michael Mina Restaurant.
Here, Moments asks Brown to discuss his work at Monarch Beach Resort and how he plans to bring Michael Mina’s vision for Bourbon Steak to fruition.
Moments: How did you begin your career as a chef?
Bryan Brown: [My] culinary background started before I was actually born. My grandparents opened the first Italian restaurant in San Diego back in the ’40s. … The second I could see over a counter, I was cooking, helping out in the kitchen, rolling cannolis and doing all that kind of fun stuff.
M: What drew you to Monarch Beach Resort?
BB: I’ve always wanted to work for Michael Mina, … I had the opportunity to apply and kind of hit the best of both worlds: a Mina restaurant and the Monarch [Beach Resort] is just a gorgeous property, too.
M: How did you react when you found out you had been selected as the new executive chef?
BB: I got the call while I was at Bottega Louie, I walked outside and took the phone call and was trying to hide my excitement and go … on with my day, but it was an opportunity that I was very much looking forward to doing and was very stoked when I got it.
M: Now that you’re here, what is your favorite thing about working at the resort?
BB: The people really … [are] my favorite thing. … It’s the select few that make it in to this property … [and] we really get the cream of the crop. … If you get the right people that you really want to work with and push hard with, it’s pretty awesome.
M: How do you plan to manifest Mina’s vision for this Bourbon Steak location?
BB: I think he’s already given me the tools to be successful with a beautiful property and just an idea of what Bourbon [Steak] really is about. … I have a pretty good understanding of what his vision is and where he wants to go, and they’re really in line with what I want to do, so we’re just going to continue putting out really good food and pushing the envelope.
M: Speaking of food, what is your favorite dish on the menu?
BB: I’d have to say it would probably be the eye of the rib-eye. It’s kind of an underappreciated cut: You get the tenderness of a filet, but the flavor of a rib-eye … and it’s just a gorgeous piece of meat.
M: Just two months after opening, Bourbon Steak was voted best restaurant by The Orange County Register. What are your thoughts on that accomplishment?
BB: It’s a testament to how much energy and work went into this place and how hard everyone works to keep it up. … Accolades are really nice to get, but hanging on to the prestige after that is always the hard part. … You only stay No. 1 for so long, unless you continue pushing, so we have to continue to be better and better every single day.
M: Is there a particular direction you’d like to take this restaurant in the long-run?
BB: I want to see some more events. We’re looking at booking some more events outside, maybe do a sunset package so we can take advantage of the beautiful view and stylize the menu around that. … [What I] really want to do is get some more exposure, in all aspects of it, not just the everyday dining, but the private dining and … outdoor dining.
M: On a more personal note, what do you like to cook at home?
BB: Mainly when I’m cooking at home, it’s either for my wife or my kids, so the adventurous part doesn’t really happen as often as I’d like, but … any chance that I have to open the barbecue … I love it. I love doing salmon, I love doing steaks, I love doing tri-tip—all the fun stuff.
M: And what do you like to do in your spare time?
BB: (Laughs) There is no spare time; there’s no such thing when you run a restaurant. [But] I hang out with my kids as much as possible. I have a five-year-old and a two-year-old, so they keep my life pretty busy when I’m not here. We’re right down the street from Legoland, so I try to take them every time I have an opportunity.
