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GEORG PAULUSSEN APPOINTED EXECUTIVE CHEF AT OJAI VALLEY INN & SPA

Paulussen will lead an outstanding culinary team at iconic Southern California resort

OJAI, Calif. (June 5, 2013) Pete Ells, Managing Director of the Ojai Valley Inn & Spa, today announced the appointment of Georg Paulussen as Executive Chef. Chef Paulussen joins Ojai after a distinguished culinary career that includes positions as Executive Chef at five-star hotels including Trump International and Venetian Luxury Resort, Hotel & Casino in Las Vegas. At Ojai, Chef Paulussen will oversee all aspects of the resort’s cuisine in dining venues such as the resort’s signature restaurant, Maravilla, known for its California Coastal Cuisine, Oak Grill, Jimmy’s Pub and Café Verde, as well as catering, special events, weddings and room service.

 

“In our search for a new Executive Chef, we sought an exceptional professional who could mentor our terrific culinary staff and raise the dining experience to the next level throughout the resort,” said Ells. “After interviewing dozens of candidates, our executive team agreed that Georg demonstrated extraordinary talent, creativity and leadership.”

 

Chef Paulussen grew up in a small town 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 before moving to Las Vegas. 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 in the Bahamas and owned and operated Wild Truffles, a Las Vegas fine-dining catering company that earned $1.5 million in annual revenue.

 

“After cooking around the world, I am thrilled to be living and working in this beautiful valley where I can get fresh produce, grass-fed beef and lamb, as well as just-caught seafood from within a few miles of the resort,” said Paulussen. “I look forward to enhancing the farm-to-table and seasonal emphasis at Ojai and growing more of our ingredients right here on property.”

 

Chef Paulussen will lead a culinary team that includes Executive Pastry Chef Calvin Yeap, who recently returned to Ojai after opening Orient-Express’ luxury boutique hotel El Encanto in Santa Barbara; Travis Watson, who has been promoted from Executive Sous Chef to Chef de Cuisine of Oak Grill; and Kay Brickley, former Pastry Chef at the Waldorf-Astoria Boulder Resort in Scottsdale, Ariz., as Assistant Pastry Chef.

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About Ojai Valley Inn & Spa

Since 1923, vacationing guests have sought the tranquil pleasures of the Ojai Valley Inn & Spa, a AAA Five Diamond property located on 220-tree shaded acres, located just an hour and a half north of Los Angeles and half-hour south of Santa Barbara. Affirmed by its many prestigious awards, the legendary Inn is one of 
 

MEDIA CONTACT:

Murphy O'Brien Public Relations
Sharon Boorstin/Melissa Ward
310.586.7181/ 310.586.7159
sboorstin@murphyobrien.com / mward@murphyobrien.com

 

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