Sustenio at the Eilan Hotel Resort & Spa, 17101 La Cantera Parkway, has a new chef.
Mike Spalla started this week at the restaurant.
According to a press release, “Chef Spalla brings with him more than a decade of culinary experience with luxury properties. He worked most recently as the executive sous chef with The Boathouse Club in Martha’s Vineyard and previously at the AAA Four-diamond Beaver Creek Lodge in Colorado where he served as Executive Chef. His career has also included positions with Manor Vail Lodge (Vail, Colo.), Park Hyatt Resort & Spa (Beaver Creek, Colo.), Beach Bread Company (Kitty Hawk, N.C.), The Sanderling Resort & Spa (Duck, N.C.), and The Breakers, a five-star, five-diamond Breakers Resort (Palm Beach, Fla.).”
Spalla earned his bachelor’s degree from the University of Pittsburgh, and attended The Academy of Culinary Arts at Indiana University of Pennsylvania.
For more information on Sustenio, click here.
In other news from Sustenio, former executive chef David Gilbert was listed as a semifinalist for this year’s James Beard Foundation Awards in the category of best chef in the Southwest.