Our Team

Georg Paulussen, Executive Chef

Chef Georg Paulussen grew up in a small town called Adendorf between Cologne and Bonn Germany, where his passion for cooking led him to culinary school and a restaurant apprenticeship at the age of 15. A position as chef on a cruise ship in his early twenties piqued his desire to see the world. By the age of 27 he had been a sous chef at Hilton Hotels in London and New York, and became Executive Chef at Hilton Newark. He then spent four years at the Tokyo Hilton, New Delhi India Hilton and Hilton Cross Exposure training in Hong Kong, Bali, Beijing and Singapore before moving to Las Vegas as the Assistant Executive Chef at Caesars Palace. In between his stints as Executive Chef at the Venetian and Trump International, Paulussen worked as Vice President of Culinary and Stewarding at Atlantis Luxury Resort, Hotel & Casino and Ocean Club in the Bahamas and owned and operated Wild Truffles, a Las Vegas fine-dining catering & restaurant company.

Chef Paulussen leads a culinary team that includes Didier Lenders, long-time Resort Chef; John Lacroix, Executive Pastry Chef; Travis Watson, Chef de Cuisine Oak Grill; Mor Inbar, Chef Tournant; William Fravel, Chef de Cuisine Maravilla; Kay Brickley, Assistant Pastry Chef; Bobby Angelito, Executive Banquet Chef; and David Arambula, Assistant Executive Banquet Chef.

Didier Lenders, Resort Chef

As Resort Chef for the Ojai Valley Inn & Spa, Didier Lenders provides guests with memorable dining experiences throughout the property by drawing on more than 30 years of experience at luxury properties, all around the globe. Born in French Alps region of Haute Savoie, France, Didier left the shadow of the Mont Blanc while still a teen, to study cooking at L'Ecole Hotelliere de Paris. His apprenticeship included stages at Michelin starred restaurants like Dodin Bouffant and Le Tour d'Argent. Upon graduating, Didier moved to New York City where he spent his formative years working at Le Cirque, La Cote Basque, La Caravelle and La Gauloise.
The 1980's brought Didier to California where he quickly ascended to the Executive Chef position at The Lodge at Pebble Beach. Moving north to the Bay Area Didier became an instructor at the California Culinary Academy and held chef positions at the world renowned Ernie's Restaurant in San Francisco, a city he came to love and also, where he fell in love with his wife Pilar Sanchez, also a chef. The newlywed couple soon moved back to Paris to run his family's restaurant to much critical acclaim. By the mid 1990's they slowly made their way back to California, making a stop in the Caribbean, where Didier held the chef position at the very exclusive La Samanna Resort on the island of St. Martaan. The Napa Valley was the next stop. Didier held the Executive Chef post at the picture perfect Meadowood Resort for 9 years. Then the culinary duo of Didier and Pilar opened their own restaurant again, this time in downtown Napa, receiving a great deal of attention and praise from food critics and foodies alike.

Now living in Santa Barbara, close to family, the past six years at the Ojai Valley Inn & Spa has been "home" to Didier's considerable talents and passion for fine cuisine, team leadership and guest service.

John Lacroix, Executive Pastry Chef

John Lacroix started his culinary career as a graduate of J.J Belouet in France, and proceeded to graduate from the Culinary Institute of America, and completed a Master's degree in Culinary Pastry Arts and another Advanced Master's degree in Sugar and Chocolate from Edward Notter International School of Confectionary in Switzerland. His most recent training and pastry education is from the French Culinary Institute in New York, where he accomplished New Edition classes for Sugar Pieces, Chocolate Pieces and Pastillage.
John has worked in several respected kitchens over his 24 year career. Beginning at The Pierre Hotel in New York as Assistant Pastry Chef, he ultimately accepted the position as Assistant Executive Pastry Chef at The Plaza Hotel in New York, where he worked for 12 years refining his artistries. After many years in New York he moved on to the Beau Rivage MGM Resort & Casino in Las Vegas, and then onto to Kansas City before heading out West to sunny California and joining the team at Ojai Valley Inn & Spa.

When not whipping up confections in the pastry kitchen at the Inn, John enjoys participating in cooking competitions and shows. He is a winner of six gold medals, two silver medals, and 1 bronze medal as a completing member of the American Culinary Federation (ACF).

Kay Brickley, Assistant Pastry Chef

Kay initially began her career in Sales and Marketing after earning her Bachelor's degree from Arizona State University in Political Science. After discovering her true passion for cooking and baking, Kay graduated from Scottsdale Culinary Institute, in Scottsdale, Arizona, where she obtained a degree in Le Cordon Bleu Baking and Patisserie. She has worked in some of Arizona's premier kitchens in Tempe, Chandler and Phoenix, and now joins the Inn team as a pastry expert.

In the winter of 2014, Kay won the Manager of the Quarter Award at the Ojai Valley Inn & Spa. 

Travis Watson, Chef de Cuisine

Formerly a University of Arizona football player, Travis Watson viewed the culinary arts as something cool and fun to do. He worked two jobs through high school in order to attend Scottsdale Culinary Institute in Arizona. Upon graduation, he completed an impressive externship in Paris. Upon his return to the states Travis has worked as a pastry chef in such kitchens as Fox Restaurant Concepts, Avalon in Scottsdale, the Four Seasons, The Ritz Carlton and the Royal Palms Resort and Spa. 

Travis currently works as the Chef de Cuisine at the Oak Grill restaurant. In his free time, he enjoys fishing, powerlifting, basketball and jet skiing.

Mor Inbar, Chef Tournant

Mor Inbar was born in Johannesburg, South Africa and spent his childhood in Israel and Europe before moving to Orange County, CA. He then relocated to San Diego, CA where he attended culinary school at the Art Institute of San Diego and graduated with Honors and a perfect 4.0 GPA.
Mor began his culinary career in the restaurant industry and moved into catering and banquet positions in hospitality and also at sea on private yachts. While honing his craft, Mor assisted in the opening of two restaurants and also traveled extensively overseas in the Dominican Republic, Australia, and the Bahamas as Club Med's youngest Executive Chef at age 23.

As Chef Tournant at Ojai Valley Inn & Spa, Mor enjoys sharpening his skills and improving operations in each of the property's seven culinary destinations.

William Fravel, Chef de Cuisine Maravilla

Chef William Fravel was born in the Phillippines and immigrated to Camarillo, California at 8 years-old. He graduated from Camarillo High School and attended the Art Institute of Santa Monica where he graduated with a degree in culinary arts in 2005. He gained a vast amount of experience working under the tutelage of chefs like Miing Si, Todd English and Roberto Donna while volunteering to cook at several Academy Award events for more than 2200 celebrities and their guests. He was brought to the Ojai Valley Inn & Spa in 2005 where he worked as a banquet chef under Chef Robert Angelito and worked his way to becoming Chef de Cuisine for our signature restaurant Maravilla in 2011.


In his free time, William enjoys going to the beach with friends to surf and and spending time with his three-year-old son and family.

Bobby Angelito, Executive Banquet Chef

Bobby Angelito was born in Cavite City, Philippines and raised in Ojai California. He received his primary training through hands on experiences working in kitchens with various French and German chefs. He has been in the hospitality industry for 48-years, although during the course of his career he did step away to serve his country for six years and serve two tours of duty in Vietnam.
The majority of Bobby's professional career has been at the Ojai Valley Inn & Spa as the Executive Banquet Chef.


In his time at home he likes to be with his family and two grandsons as well as tending to his extensive rose and vegetable gardens.

David Arambula, Assistant Executive Banquet Chef

David Arambula has perfected his craft of cuisine by working in the hospitality industry for over 22 years. He was born in Ensenada, Mexico and lived there until age 27 when he moved to Ojai, CA where he began his career at the Ojai Valley Inn & Spa. He held the position of supervisor of the Oak Grill kitchen for six years and then advanced to his current position of Assistant Executive Banquet Chef.

In his free time, David loves spending time with his wife and two sons, ages 13 and 18.


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