Executive Chef Stefan Peroutka’s

Inspired by the Sea and Baja

EXECUTIVE CHEF STEFAN PEROUTKA

WHEN I ARRIVED AT THE DEL I WANTED TO GET TO KNOW THE REGION AND UNDERSTAND THE LOCAL CUISINE’S INFLUENCES. The incredible geographic location next to the Pacific, close to Baja and surrounded by great Southern California farms makes inspiration easy.

San Diego used to be the tuna capital of the world and the fishermen

still go out daily and bring back a bounty of fresh fish. We have a diverse

range of dining options. You can find everything from high-end sea-to

table restaurants to simple food trucks. I love going off-the-beaten path

and trying the local food trucks. They have really opened my eyes and

helped me understand the culture behind the food.

I‘ve also been fortunate to explore Baja’s Valle de Guadalupe wine

country, which is only an hour and a half away from us. For me it’s

fascinating what’s happening in that region – the boldness of flavors and

creative approach to food presentation and menus. I learned about new

spices and how to make tamales and handmade masa for different types

of tortillas and tacos. I brought some of that energy back with me along

with a new understanding of how much Mexico influences San Diego’s

cuisine and flavors.

At The Del, my job is to connect all the dots and build a team of diverse

individuals. My leadership style is to surround myself with people from

different backgrounds and then find the right spot where they can thrive,

be at their best and deliver great products to our guests. That’s what

it’s all about. I am fortunate to be working with Chefs Patrick, Brandon,

Daniel, Yazmine and Michel. Sometimes I have to pinch myself when

I realize that I work here. Between the premier seaside setting, the

hotel’s incredible history and my team, I truly feel fortunate to be in this

position. We’ve just started an amazing transformation of this

131-year-old hotel to make it relevant for another 131 years.

We are adding venues and updating the look and feel of the property.

It’s an exciting time to be at The Del.

A native of Austria and classically trained at the Salzburg Hospitality and Culinary School, Chef Stefan Peroutka earned his chops as executive sous chef of Aureole, the Michelin-starred restaurant at the Mandalay Bay Hotel and Casino in Las Vegas. During this time, he was invited to join the prestigious Les Amis d’Escoffier Society of Las Vegas. After serving as executive banquet chef of The Venetian and The Palazzo Las Vegas, he landed at the legendary Del. Peroutka oversees the resort’s wide range of culinary offerings, manages operations for all on-property restaurants, staff, banquet and catering events, food and wine purchasing, dining presentation and service and more. With inspiration from his world travels, connections to great farms in San Diego and The Del’s proximity to the ocean and Mexico’s border, Peroutka’s cuisine reflects Southern California coastal living with Baja flair. When not in the kitchen, Peroutka is an avid cyclist and mountain biker. He competes regularly in road races, century rides and cross cycling events.

I started scuba diving at a young age, so my move to coastal San Diego let me rediscover my passion. I love seeing rock crab and spiny lobsters in their natural setting. They remind me that San Diego, with its truly local product, is an incredible and inspiring place to live. I wanted to feature rock crab as it lives right off our coast and the season just started. This delicious dish can be easily recreated at home. The zucchini and basil pesto is made with basil from The Del’s garden, along with fresh summer squash from a local farm and charred citrus because Southern California was the citrus capital of the world.

My overall philosophy is that food doesn’t need to be overly complicated. There’s no need to hide or mask anything when the ingredients are flavorful, the best quality that you can find and thoughtfully prepared.