Meet the Chefs of Asilomar
Chef Danny Abbruzzese is an industry veteran, to say the least, and has been in kitchens since he was 14 years old. From entrepreneurial endeavors to high altitude restaurants in Colorado to high end Southwestern cuisine, Danny’s experience is only matched by his passion for local, sustainable food. For him, it’s about the relationships with the producers and farmers and supporting them.
Cooking is in Chef Jeremy Acuna’s blood and his passion for food is something he’s cultivated for years. After being brought up around his mother’s catering company, he followed his passion from his hometown of San Diego to the Scottsdale Culinary Institute. For Jeremy, cooking at Asilomar means he’s able to take his passion for local, sustainable food to new heights everyday. Relationships with local farmers allow Jeremy and the Asilomar team to build menus around what’s good, fresh and in-season year-round.