Leadership

The key to our success is the talent of our team.

LISA DIAS
Chief Operating Officer

With over 25 years experience in hospitality, Mirabel appointed Dias as General Manager of L’Auberge Carmel in 2007. Because of her strong financial and human resource background, Dias was key in developing a strong centralized internal approach to accounting and HR for the company and was promoted to Director of Operations in 2008. Garnering the experience of construction accounting through the build out of Hotel Luca, and key in developing proposal documentation for potential acquisition deals, Dias was named Chief Operating Officer in 2011.

Dias grew up on the east coast, in the state of Maryland and travelled with her parents during her youth to places like Spain, France and Colombia. Through her travels, she learned Spanish as a second language. With professional educators for parents, Dias learned key teaching skills through-out her youth.

Before joining Mirabel Hotel & Restaurant Group, Dias served as General Manager for the Marina Dunes Resort and previously served as Assistant General Manager for a Coastal Hotel Group property and Regional Training manager for Coastal Hotel Group’s Western Region. Dias also served as chairperson and active board member for the Monterey County Convention and Visitors Bureau and is currently serving as a board member for the Carmel Chamber of Commerce.

A graduate of Golden Gate University, Dias specializes in overall business management and accounting. Dias was awarded the Wall Street Journal Student achievement award upon her graduation from Golden Gate University. To add to her skill set, Dias is also a Myer’s Briggs Certified assessor. Her experience in management, human resources, training and development, in addition to her strong accounting and financial skills over the last 25 years brings a well rounded perspective to the businesses.

Dias is known in the industry as a dedicated and driven leader who is fair, thoughtful, and is passionate about making businesses financially successful.

JASON BALESTRIERI
Executive Chef - Culinary Director, Cantinetta Luca and Salumeria Luca

Jason Balestrieri is executive chef / partner of Cantinetta Luca, Carmel’s popular and bustling neighborhood trattoria. Appointed to the position in 2008, Balestrieri offers the pure flavors of authentic Italian food in a casual, modern setting. With deep familial roots in Southern Italian cuisine, Chef Balestrieri specializes in handmade pastas, wood-oven baked pizza, unique varieties of house-cured salumi, roasted whole fish and meats served family-style. In September 2011 Balestrieri launched the neighboring Salumeria Luca, a wonderfully authentic Italian deli and bakery offering high-quality imported and house-made items.

Growing up in Wisconsin, Balestrieri was steeped in his Italian family’s deep culinary traditions. After receiving his Culinary Arts degree from the Milwaukee Area Technical College, Balestrieri worked at a Milwaukee neighborhood café before moving to the highly regarded Pfister Hotel, where he trained as line and pantry cook.

The sunny skies of California beckoned, however, and Balestrieri moved to Los Angeles in 1993, accepting a position at Pinot Bistro under chef/founder Joachim Splichal and executive chef Octavio Beccera.

Dedicating the next five years to Twin Palms in Pasadena, Balestrieri advanced from sous chef to chef de cuisine under chef/owner Michael Roberts, and finally to executive chef at the Twin Palms in Valencia.

In 2000, Jason’s association with Joachim Splichal evolved when he accepted a position as lead line cook at Los Angeles’ acclaimed Patina. He was quickly promoted to sous chef for Splichal’s Cafe Pinot, and for three years worked as executive chef at Pinot Hollywood. Ultimately, Jason became executive chef at Splichal’s Nick and Stef’s Steakhouse, where he assumed complete responsibility for all kitchen operations of the 250-seat restaurant.

During his time with Splichal, Balestrieri was introduced to David Fink, a close friend of Splichal’s and owner of Cantinetta Luca and L’Auberge Carmel. Balestrieri became executive chef at Cantinetta Luca in 2006, and partner two years later.

WILLIAM HARRIS
Director of Food & Beverage

William Harris brings more than three decades of experience to the Mirabel Group, including having worked as Food & Beverage Director, Wine Director and Sommelier for some of the most prestigious resort and restaurant properties in the world.

Growing up in New York City, Harris was immersed in the world of food and wine from a young age, getting his start in the restaurant industry as a dishwasher while still in high school. Over the years, his training in the restaurant industry led him to various positions with a variety of popular restaurants across Pennsylvania, Florida and New Jersey, before he moved to California to continue his career.

Ultimately, he achieved the highest echelons in the hospitality industry, working with properties designated as AAA 5-Diamond and Mobil 5-Star, and helping position wine programs under his direction for honors including Wine Spectator’s “Best of Award of Excellence.”

In the classic style of the most skilled, true restaurant professionals, Harris learned “on his feet,” working his way up from prep cook, pantry cook and line cook, through waiting tables, to being head waiter and wine steward, up to his most recent role as Director of Food & Beverage for the Ritz-Carlton Naples Golf Resort of Florida.

During that time, he also developed a love of and significant understanding of wine. Harris holds a certificate from the Court of Master Sommeliers, and an advanced certificate from the Wine and Spirits Education Trust of London. He has studied at the Culinary Institute of America Greystone, and is a graduate of the University of Miami.

An avid traveler, Harris has also led educational travel groups through such significant destinations as Champagne, Burgundy, Rhone, Provence, Languedoc, Alsace, Germany, Austria, Tuscany, Umbria, Piedmont, N.E. Italy, California, Oregon and Washington to discover and explore the fine distinction of wine and food.

Harris is a natural fit for the Mirabel Group, and for the unparalleled service and signatures of its luxury brand. While with the AAA 5-Diamond / Mobil 5-Star Ritz-Cartlon Naples, he managed a $40 million dollar budget, over seeing such premier industry events as the Naples Winter Wine Festival. In previous positions, he directed the daily operations at the Wine Spectator Greystone Restaurant at The Culinary Institute of America in St. Helena, was Restaurant and Wine Director at Heritage House in Mendocino, and has been in management with such internationally notable properties as the Ritz-Carlton Rancho Mirage, the AAA 5-Diamond Broadmoor in Colorado Springs, Sharon Heights Golf & Country Club in Menlo Park, and Bacara Resort & Spa in Santa Barbara.

RAMON SERRANO
General Manager, Hotel Les Mars

Prior to his appointment as general manger at Hotel Les Mars, Ramon Serrano was for two years assistant general manager at the Horned Dorset Primavera, a Relais & Chateaux Hotel located in Rincon, Puerto Rico. Previously, he held a number of positions at Castle Hill Inn & Resort in Newport, R.I., where he was instrumental in helping the property become a Relais & Chateaux member. Serrano has a strong supervisory background and extremely high standards, ensuring impeccable guest services to high-end clientele. He began his career in the hospitality industry in Ecuador after graduating from the University of North Carolina at Chapel Hill with a B.A. in Economics/History.

JUSTIN COGLEY
Executive Chef, Aubergine

Justin Cogley was appointed chef de cuisine of Aubergine restaurant in January 2011, where he oversees Aubergine and all of L’Auberge Carmel’s culinary programs.

Cogley comes to Carmel by way of Chicago, Illinois, where he was instrumental in opening the Elysian Hotel’s new kitchen as executive sous chef. He previously worked at Charlie Trotter’s critically acclaimed restaurant for four years, claiming the position of chef de cuisine for the last two. As such, he was responsible for menu creation, special events, and extensive instruction and management of the culinary staff.

With delicate interplay between creativity, tradition, and respect for his ingredients, Cogley’s food is deeply unique. His style is a sophisticated balance between innovation and unwavering deference for the finest ingredients he procures. “If I had to describe my food,” Cogley says, “I would say each plate has a purpose.” Cogley’s goal is to inspire guests to enjoy a broad combination of flavors and textures. He may present a diner with a vegetable prepared three ways on his plate but, Cogley says, “each of the flavors will be unique and pure.”

Prior to his career as a chef, Cogley was a professional international figure skater performing with “Disney on Ice.” Traveling and touring with the show for four years in Asia, Australia and Europe, Cogley was exposed to new flavors and cuisines, as well as a myriad of food markets and international techniques. These culinary experiences confirmed his passion for food, travel, and good wine, and when he returned to the United States, he enrolled at the Western Culinary Institute and began working in select restaurants in Portland, Oregon. After graduating with top honors in 2005, he launched his culinary career on the team at Charlie Trotter’s.

RON MENDOZA
Executive Pastry Chef, Aubergine, Cantinetta Luca and Salumeria Luca

Ron Mendoza is the Executive Pastry Chef for L’Auberge Carmel and its sister properties in Carmel, California, Cantinetta Luca and Salumeria Luca. Formerly of Patina, Sona, and Boule in Los Angeles and the prestigious The French Laundry in Yountville, Chef Mendoza brings years of training and experience to his position; this is his third position at a Relais & Chateaux property.

Mendoza began his culinary career at the age of 25 when he enrolled at the California School of Culinary Arts in Pasadena, CA. During his studies, he joined Joachim Splichal’s Patina Group, starting on the hot line of Nick and Stef’s steakhouse. Mendoza soon advanced to Patina Restaurant, where he began rigorous pastry training under Michelle Myers. He then went on to work for Chef David Myers at Restaurant Jaan in both savory and pastry areas. His successful relationship with both David and Michelle Myers continued when they asked him to help open their acclaimed restaurant, Sona. This fruitful relationship continued further when the couple asked Mendoza to help them open Boule Patisserie in Los Angeles as the director of operations, overseeing the launch of one of the city’s most highly regarded specialty pastry shops. It was at this time that Mendoza was recognized as a “Rising Star” by StarChefs.com.

In 2006, Thomas Keller offered him the position of Pastry Sous Chef at the famed French Laundry in Yountville, California. While there he immersed himself in the Thomas Keller culture, where he cultivated a quest for perfection and a passionate respect for ingredients.

Mendoza’s style, while creative and modern, is still based in classic technique and reverence for raw ingredients. “Everything starts with fruit,” he says. Mendoza strives for balance in flavors and textures. He firmly maintains, “the best desserts are made in the moment.”

Like his heroes, Pierre Herme, Albert Adria, and Oriol Balaguer, Mendoza is classically trained but thinks outside the box.

As far as his own creations, Mendoza feels there is still much room for exploration. He looks forward to using savory elements in his pastry, such as herbs, vegetables, and spices, as well as techniques like sautéing and braising. Yet true to his balance of tradition and innovation, when asked for his personal sweet favorites, he doesn’t hesitate: “Tahitian vanilla. And gooey chocolate chip cookies.”

AMANDA GOSPODNETICH
Reservations Manager & Group / Event Coordinator

Amanda, a Monterey native, started in the hospitality industry at a very young age. While studying at the local community college, she learned small hotel operations while working at local inns. Having found a natural knack and a passion for the hospitality industry, she focused her studies in that area, graduating with a degree in hospitality operations. Through the years, Amanda gained experience in all facets of operations from Reservations, Night Audit & Front Desk, to acting as an Interim Property Manager, a Front Office Supervisor and Group Rooms / Golf Coordinator. Her experience ranges from smaller inns to larger, well known properties, such as the Monterey Plaza Hotel & Spa, the Hyatt Vacation Marketing Corporation and Pebble Beach Resorts.

Amanda spent a short time away from the Monterey area, living in Eagle River Alaska working as the Operations Assistant Manager at a flight training center on an air force base. It didn’t take long for Amanda to return home and jump back to her career passion, hospitality. It was at this time that both Amanda and Mirabel Hotel & Restaurant group found a perfect fit as she took on the role of Reservations Manager and Group / Event Coordinator for the group. Amanda was instantly attracted to David’s “Heart of a Servant” philosophy, the caliber of service that all of his properties provide and the opportunity to grow herself as Mirabel grows as a company. She quickly became a key part of the Mirabel team leading the properties revenue management, reservations and group functions. Her dedication and her attention to detail is a great asset to our group and is greatly appreciated by our guests and group planners.

JULIE SELBICKY
Human Resources and Administrative Assistant

A native of the Monterey Peninsula, Julie grew up in neighboring Pacific Grove and had her start in hospitality at the well known 7 Gables Inn. After a few years taking a break from hospitality and serving as an administrative assistant at a law firm, Julie joined Mirabel in the growing position of Human Resources and Administrative Assistant. She is a natural with people and ensures that the company’s values and goals are shared, while following legal requirements, with each and every new hire that joins the Mirabel Group in Carmel. When any employee has a need, it is clear to them that they have a place to go and Julie is there to help. Julie attended Fresno State University and is currently enrolled in the Human Resource Certification program.

NICOLE PAHL
Graphics, Web, Marketing and Social Media Manager

Nicole comes to the Mirabel Hotel and Restaurant Group with ten years of experience in Graphic and Web Design. Her previous positions include the Monterey Museum of Art and the Humboldt Arts Council and Morris Graves Museum of Art. A graduate of Humboldt State University, Nicole has an art degree with an emphasis in graphic design and photography and a minor in business. She specializes in print design, web design and social media management. Her experience brings elegant design solutions with an eye for detail and an overall comprehension of the larger project.