Meet the Chef of Asilomar
Executive Chef Danny Abbruzzese received his culinary degree from Johnson & Wales University in Vail Colorado, where he discovered his passion for sustainable cuisine. After graduation, he oversaw operations at Shrine Mountain Inn and went on to work at the prestigious Hyatt Gainey Ranch in Scottsdale, Arizona. Abbruzzese has spent the past decade in food operations for various hotels throughout the Monterey area including Carmel Highlands Inn, Quail Lodge, the Monterey Peninsula Country Club at Pebble Beach and the opening of Bernardus Lodge.
Abbruzzese’s past and current success has always had a focus on sustainable cooking, farm to fork connection and a focus on continually refreshing his menus. He includes seasonal variations, fresh vegetables and sustainable seafood on his wedding menus.
Asilomar Conference Grounds, Aramark and Abbruzzese are particularly proud of their Green Thread Environmental Program, which combines programs in sustainable food, responsible procurement, green buildings, energy and water conservation, waste stream management and volunteerism. Annually, Asilomar diverts approximately 70% of their waste from landfill, has a rigorous compost program and is ISO 14001 certified.