Meritage Collection

Executive Chef Prabeen Prathapan brings over 15 years of culinary creativity and experience in the luxury hospitality industry to Paséa Hotel and & Spa. Chef Prathapan not only manages the food and beverage operations across the Huntington Beach resort.

Prior to joining Paséa’s culinary team, Chef Prathapan served as the executive sous chef at the Montage Laguna Beach, a Forbes Five-Star hotel, where he was responsible for overseeing daily culinary operations. Prathapan also honed his craft as chef de cuisine at the Mandarin Oriental in Las Vegas, where he oversaw its on-property restaurant MOzen Bistro and in-room dining.

Named one of the best new U.S. Coastal hotels by Condé Nast Traveler, the oceanfront Paséa Hotel & Spa is a modern oasis with an unrivaled sense of clean, coastal style and comfort. Located in the heart of the vibrant and emerging Huntington Beach community and just steps from the city’s iconic pier and USA Today’s number one beach in California, Paséa Hotel & Spa provides the perfect beach-goers escape.

Chef Vincent, known as “Chef V” in the kitchen, has more than 25 years of experience in the culinary and hospitality industries and has honed his craft in more than seven states, including Arizona, South Carolina and Washington. A graduate of The Culinary Institute of America, Savignano was Director of Food & Beverage at Hyatt Regency Mission Bay Resort for six years and Executive Chef at Hyatt Regency Lake Washington. At Estancia, he approaches each dish personally and has created a variety of gluten-free options loved by guests and locals alike. “I always tell my team to prepare the dish like you’re cooking for your own mother or father. It’s important and I take it personally.”

Lose yourself in La Jolla's golden rays at our hacienda-style resort, perfect for relaxation or new adventures. Voted among Southern California's top hotels, Estancia features 10-acres of beautiful ranchero-style architecture, award-winning accommodations and lush gardens.

As Complex Executive Chef of The Meritage Resort and Spa and Vista Collina Resort, Vincent Lesage is responsible for all of the culinary programs across the Napa campus. Born and raised in Paris, Lesage was surrounded by the rich flavors and techniques that define French gastronomy. He graduated from the Institut Paul Bocuse in Écully, France before training at some of the world's most celebrated establishments, including The Ritz Paris, and the Michelin three-star restaurants L'Astrance and Bras.

Voted a top resort in Northern California, The Meritage Resort boasts acres of sun-soaked vineyards, lavish accommodations, award-winning cuisine celebrating the finest of Napa Valley’s bounty, and indulgent spa treatments in the serenity of an underground cave.

Ko’a Kea Hotel & Resort’s Executive Chef Noelani Planas is native to Kauai and brings more than 25 years of culinary experience ranging from fast-paced casual dining to large event banquets, and quality, in-room dining. She started working in the kitchen when she was just 15 years old, training under notable chefs including Jean-Georges Vongerichten, Wolfgang Puck and Joel Robuchon when she was Chef de Partie at his Las Vegas outlet--the city’s only three Michelin-star restaurant. She later returned to Kauai where she was Chef de Cuisine at the St. Regis Princeville Resort before overseeing culinary operations at Ko’a Kea.

On the stunning oasis of Kauai, you’ll find the golden beaches of Ko`a Kea Hotel & Resort. Inspired by the tropical sunsets and vibrant sea life of Hawaii, our award-winning boutique oceanfront hotel offers romantic accommodations, breathtaking views, and luxurious amenities.