Situated on a private 15-acre peninsula surrounded by the Pacific Ocean and Coronado Bay, Loews Coronado Bay Resort is located minutes from downtown Coronado, a charming resort village, and a short drive to San Diego’s world-famous attractions. Resort amenities include direct access to the Silver Strand State Beach, three tennis courts, a private 80-slip marina, three acclaimed restaurants, 440 sea-inspired guest rooms and suites, and panoramic views of the San Diego-Coronado Bay.
We’d been hearing the buzz about the new menu at Mistral at Loews Coronado Bay Resort and about the appointment of new executive chef Nicolas Bour (formerly of AVANT at the Rancho Bernardo Inn.
The night we stopped in Chef Adam Cho was in the kitchen and talked to us about the new tasting menu. Choose one item from sections titled ‘Bites’, ‘Nibbles’, ‘Mains’ and ‘Sides’, plus one dessert for only $45.
Cho is a 5-year veteran of the Loews Hotels culinary team. He’s had intensive training in Japanese-style seafood dishes and sushi while overseeing the San Diego outpost of Katsuya. Chef Cho, who is a graduate of the prestigious Le Cordon Bleu culinary academy, has worked in restaurants and hotels across the country, including time spent under the auspices of Todd English at Olives in New York City, where he found a taste for Mediterranean-style cuisine.
At Mistral, Chef Cho blends a collection of sweeping cultural experiences into a global-fusion menu that highlights his penchant for tapas-style small plates, Mediterranean flavors and his new-found love of seafood.
Loews Coronado Bay Resort recently welcomed Nicolas Bour as executive chef at the waterfront resort. In his new role, Bour will oversee all of the resort’s restaurants, including Mistral, Market, and La Cantina. Bour will also manage the resort’s day-to-day culinary operations, including special events, group meetings, philanthropic galas, and weddings.
“It is with great pleasure that we welcome Chef Nicolas to our passionate and talented team,” said Brian Johnson, managing director of Loews Coronado Bay Resort. “Nicolas brings years of exceptional culinary talent and we are excited for him to implement his rich knowledge and expertise into our restaurant concepts and menus.”
Bour, who was born to a French father and American mother, was raised on a working organic farm in New Brunswick, Canada. Meals were made with the day’s harvest, which caused Bour to form an appreciation for the simplest ingredients. After leaving Canada, he came to the United States and sharpened his skills in some of the country’s best restaurants and trained under a succession of storied chefs. During his formative years he worked side by side with James Beard “Best Chef,” Elizabeth Terry (of Elizabeth on 37th fame), Michelin-star chef Guenter Seeger, and acclaimed chef Jean Banchet. While he learned first-hand the concept of farm-to-table from his parents, from these culinary legends he mastered technique and the workings of a professional kitchen. It’s the kind of grueling education that can make or break a young chef—for Bour, the experience enhanced his natural ability to create ambitious, memorable food.
“I’m excited for this next chapter of my culinary career, and I look forward to enhancing the food and beverage programs Loews Coronado Bay Resort already has in place,” said Bour. “With our recent partnership with Suzie’s Farm, located only a few miles from the resort, I am delighted to use my love of organic ingredients to create memorable dining experiences for resort guests and the local community.”
In addition to spending time working with notable chefs, Bour has cooked for numerous celebrities and dignitaries, including two presidents, Prince Abdullah of Saudi Arabia and members of New Orleans Saints. Prior to joining Loews Coronado Bay Resort, Bour created Rancho Bernardo Inn’s signature restaurant Avant. Before that, in 2002, he opened his own restaurant, Iris, the highly acclaimed Atlanta bistro.
For more information, please call 619-424-4000, 800-23-LOEWS or visit www.loewshotels.com/coronadobay.