In the Kitchen with Chef Garee Battad: Marina del Rey Hotel’s Executive Chef in Los Angeles

Marina del Rey Hotel introduces Chef Garee Battad as the new Executive Chef of their waterfront boutique hotel. With over two decades of experience in the hospitality industry, Chef Battad will take charge of all culinary operations at the property, including the renowned SALT Restaurant & Bar.

Chef Battad’s culinary journey began at the age of 17, under the guidance of a skilled executive chef at Benihana. His passion for cooking led him to pursue formal culinary training at the Art Institute of Dallas. He gained invaluable experience at prestigious establishments such as Nobu at the Crescent Hotel, Charlie Palmer at the Joule Hotel, and through mentorship from Tom Colicchio at the W Hotel.

In 2009, Chef Battad made the move to Los Angeles, California, where he further honed his culinary skills at various renowned venues, including the London Hotel in West Hollywood, The Rose Café in Venice, The Georgian Hotel in Santa Monica, Shade Hotel in Manhattan Beach, and The Aster, a hotel and members’ club in Hollywood. As the Executive Chef at the Marina del Rey Hotel, he aims to create a memorable and exquisite dining experience that complements the boutique beach hotel ambiance, leaving guests with lasting memories.

I had the opportunity to interview Chef Battad, and here are his insights:

What inspired you to craft a culinary experience that complements the boutique beach hotel ambiance at Marina del Rey Hotel, and could you share some examples of dishes or concepts that reflect this inspiration?

My journey in the hotel industry began in the early 2000s, starting in Dallas, Texas. One aspect I particularly appreciate about boutique hotels is their intimate and personalized service. Moving from Dallas to Los Angeles, I discovered the West Coast’s emphasis on using local ingredients and sustainability. Our menu at Marina del Rey Hotel aims to showcase the locality and sustainability of California’s produce, featuring dishes like local Striped Bass, Swordfish, Tuna, and a variety of locally grown vegetables.

With your extensive culinary experience and mentorships under renowned chefs, how do you plan to integrate the lessons and techniques you’ve acquired into the menu offerings at SALT Restaurant & Bar, and what unique flavors or styles can guests anticipate?

My culinary journey has exposed me to diverse cuisines, and I’m committed to continuous learning in the kitchen. Cooking is a way of life for me, and it’s our duty as chefs to pass on the knowledge we’ve gained, sharing fundamental techniques and ensuring their correct and efficient application. Growing up in Texas, I’m eager to incorporate Tex-Mex spices and barbecue elements, which I look forward to sharing with my team.

How do you plan to strike a balance between maintaining beloved signature dishes for returning guests and introducing innovative menu items to keep the dining experience fresh and exciting?

SALT Restaurant & Bar has several signature menu items that loyal guests adore, and we are always exploring ways to enhance these dishes. We aim to strike a balance between signature and seasonal dishes that align with the current season. Additionally, we create unique menus for our Meet Your Makers series to complement the tastings.

Creating a memorable dining experience often involves catering to diverse tastes, including those with dietary restrictions or preferences. How will you ensure that the menu at SALT Restaurant & Bar appeals to a wide range of guests in this regard?

Working in hotels allows us to create dishes catering to diverse palates. Our guests come from all over the world, and we pride ourselves on being flexible and accommodating dietary restrictions. Whether it’s gluten-free pasta or bread, dairy-free desserts, or plant-based proteins, we always have something special for our guests.

Presentation is a vital aspect of the dining experience. How do you plan to incorporate visual appeal and artistic elements into the plating and presentation of dishes at the restaurant?

I place a strong emphasis on utilizing seasonal flowers and fresh herbs to garnish our dishes. Some of my favorites include Borage, Viola tricolor pansies, cilantro flowers, radish flowers, arugula flowers, pea tendrils, bronze fennel, and fennel pollen, among others.

Marina del Rey Hotel offers a coastal chic atmosphere, featuring 164 modern guest rooms and suites with marina views, SALT Restaurant and Del Rey Lounge for fresh California cuisine, and a range of amenities for a balanced retreat. Situated in Marina del Rey, California, the boutique hotel caters to romantic getaways, leisure travelers, families, and corporate retreats, with event spaces for various occasions. Marina del Rey Hotel is one of the distinguished properties under Pacifica Hotels, located at 13534 Bali Way, Marina del Rey, CA 90292.

For more details about the hotel, you can reach out at (310) 301-1000 or visit their website at www.marinadelreyhotel.com.