Roland Micu has been appointed as Director of Food & Beverage at Bernardus Lodge & Spa
Bernardus Lodge & Spa, the celebrated destination synonymous with refined hospitality and elevated dining, is delighted to announce the appointment of Roland Micu as Director of Food & Beverage. A Master Sommelier, one of only a select few in the United States, Micu brings an extraordinary level of artistry and expertise to Bernardus Lodge & Spa and Lucia Restaurant & Bar.
With nearly two decades of leadership at some of the country’s most prestigious luxury resorts, fine dining institutions and cellars, Micu is recognized for shaping world-class food and beverage programs that balance culinary excellence with operational rigor. In his new role, he will oversee food and beverage direction across the property, collaborating closely with Executive Chef Gus Trejo to deliver trend-forward, high-touch dining experiences that celebrate the flavors of the season and elevate every guest interaction.
Micu’s career encompasses leadership roles at premier culinary destinations and organizations including The World Equestrian Center, where he directed multi-outlet operations with a focus on innovation, service precision, and exceptional guest engagement. Beyond this, he held senior roles at Nemacolin Resort in Farmington, Pennsylvania, as well as La Torque restaurant in Napa, California, and LaTour in Vail, Colorado. His expertise extends far beyond wine, encompassing concept development, and the orchestration of large events executed to the exacting standards of the world’s most discerning clientele.
At the heart of Micu’s approach is an uncompromising commitment to excellence. As a Master Sommelier, he brings an unparalleled knowledge to the curation of rare and coveted wine collections, immersive tasting experiences, and highly personalized service rituals designed to anticipate and exceed guest expectations. In addition to being a Certified Court of Master Sommelier, he also holds WSET (Wine & Spirit Education Trust) Level 3 certifications in both Wine and Sake.
Micu’s arrival enhances the lodge’s renowned wine program, which boasts a 5,000-bottle cellar and varietals from the estate’s own vineyard, Bernardus Winery. Signature experiences, including the Chef’s Table, will highlight carefully crafted degustation menus served in the heart of the Lucia kitchen. From curated tasting journeys and elevated dining concepts to exclusive culinary events, guests of Lucia Restaurant & Bar enjoy elevated California cuisine that reflects the bounty of the property’s onsite organic gardens, neighboring farms, and fresh catch sourced from Monterey Bay fishermen and women.
Guests of Bernardus Lodge & Spa can expect an exceptional culinary experience, paired with a distinguished wine programme that celebrates carefully curated selections and vintages. Under the guidance of Chef GusTrejo, F&B Director Roland Micu and the entire Bernardus Lodge & Spa leadership team, the property’s food and beverage program continues to evolve as a defining pillar of the property’s luxury identity, strengthening the hotel's reputation as the benchmark for luxury hospitality.
To learn more about Bernardus Lodge & Spa, visit www.bernarduslodge.com and follow along via Instagram and Facebook.
Roland Micu is an alumnus of The Court of Master Sommeliers – Class of 2012.