Terranea Executive Chef Bernard Ibarra takes a fresh approach to the “farm-to-table” concept. Harvesting everything from organic vegetables to sea salt and honey less than a mile from the resort, our culinary team prides itself on serving the freshest food of the season. Spend a day with Chef Ibarra as he harvests sea salt, procures honey from our own hives and sources the freshest produce from our gardens before passing the ingredients off to mar’sel Chef de Cuisine Andrew Vaughan to create an extraordinary seasonal menu.

About the Signature Moments series: A series that dives in and explores the authentic experiences Terranea has to offer when you arrive at our stunning destination.