Larry Monaco has been appointed Executive Chef at L’Auberge Del Mar
L'Auberge Del Mar, a storied coastal gem in the Noble House Hotels & Resorts collection, today announced the appointment of Larry Monaco, its new executive chef. Bringing more than two decades of passion and culinary expertise to his role, Monaco helms the kitchen of the property's celebrated signature restaurant, Adelaide, and oversees the complete L'Auberge Del Mar culinary experience, inclusive of in-room dining and offerings for meetings, events and weddings.
A native of Orange County, Calif., Monaco found his passion for culinary arts early on, citing time spent cooking with his Italian grandmother as the foundation of his love for cooking. He attended culinary school at the California School of Culinary Arts in Pasadena, Calif., where he developed his skill set and built upon his lifelong passion for the kitchen. He has spent time in esteemed kitchens including those of the iconic Sunset Tower Hotel in West Hollywood, Calif. and the Viceroy Hotel in Santa Monica, Calif. and most recently, the Ingleside Estate and Avalon Hotel & Bungalows in Palm Springs, Calif. Monaco has also trained under celebrated celebrity chef Tom Colicchio at restaurateur Danny Meyer's renowned Gramercy Tavern in New York City and has participated in high-caliber cooking competitions including Food Network's "Chopped."
At L'Auberge Del Mar, Monaco oversees and manages all culinary operations inclusive of the Adelaide dining experience, in-room dining and offerings for meetings, groups, weddings and events. In the coming months, he will be focused on reimagining the dining experience at Adelaide, shifting to a menu of upscale-meets-approachable comfort classics.
In his spare time, Monaco enjoys spending time with loved ones and spending time outdoors sailing, attending baseball games and concerts and playing with his dog. He's also passionate about community betterment and cites his time spent volunteering with Seattle-based Fare Start, an organization dedicated to teaching individuals in transition through food, life skills and job training, as a personal highlight.
