The Southern California food and beverage scene just got a major upgrade. Paséa Hotel & Spa in Huntington Beach has tapped seasoned chef and sommelier Dan Perry to lead the culinary programs at both Lōrea, their signature oceanfront restaurant, and Treehouse on PCH, the property’s popular rooftop lounge. With over two decades of experience spanning Disney’s iconic dining destinations to Michelin-starred kitchens, Perry brings the kind of pedigree that gets the hospitality industry talking.
This appointment comes at a pivotal moment for Paséa’s dining operations, following their $5 million renovation that launched Lōrea just last year. The move signals the hotel’s commitment to establishing itself as a premier culinary destination along the Pacific Coast Highway, where competition for the dining dollar is fierce and guests expect nothing short of excellence.
Disney Magic Meets Coastal Sophistication
Perry’s journey to Paséa’s oceanfront kitchens reads like a masterclass in culinary career development. Fifteen years at Disney’s Signature Restaurant Group provided him with an unparalleled foundation in hospitality excellence, working under acclaimed Chef Andrew Sutton across legendary venues including Carthay Circle, Club 33, 21 Royal, and Napa Rose.
“Chef Dan Perry brings an incredible depth of experience, from leading some of Disney’s most iconic restaurants to shaping new concepts alongside Michelin-starred talent,” says Paul Maddison, General Manager at Paséa Hotel & Spa. “His creativity, technical expertise, and genuine passion for hospitality make him the perfect fit to lead Lōrea as Huntington Beach’s premier oceanfront dining destination.”
But Perry’s resume extends far beyond the Disney universe. His stint at Outer Reef in Dana Point, working alongside Michelin-starred Chef John Tesar, honed his skills in ambitious seafood programs, including whole bluefin tuna presentations and live specialty seafood offerings. Most recently, he spearheaded the opening of Westwood Coast Steakhouse in Costa Mesa, overseeing everything from design and menu development to establishing the restaurant as a notable player in Orange County’s competitive dining landscape.
A Level II Sommelier’s Approach to Coastal Cuisine
What sets Perry apart in the crowded field of executive chefs is his dual expertise as a Level II Sommelier. This wine knowledge isn’t just a credential – it’s driving his entire approach to menu development at both Lōrea and Treehouse on PCH.
The fall menu he’s unveiled showcases this wine-forward philosophy beautifully. Highlights include a vibrant Harvest Apple Salad, tender Seared Scallops with seasonal cauliflower variations, and Grilled Chicken Panzanella featuring citrus-brined half chicken with housemade polenta croutons. But it’s the Fresh Orecchiette Pasta, finished tableside with a theatrical pour of decadent mushroom tea, that really demonstrates Perry’s flair for both flavor and experience.
The wine pairings aren’t afterthoughts – they’re integral to the dining experience. Seared Scallops come with La Chablisienne Chablis, while the Tomahawk Steak pairs with Prisoner Cabernet. The seasonal Fresh Orecchiette finds its match in Trinitas Chardonnay, from Paséa’s exclusive Napa Valley partner whose wines are featured throughout the property.
Innovation Meets Approachability
Perry’s philosophy centers on balancing elevated experiences with genuine approachability – a sweet spot that many restaurants struggle to hit. “Lōrea is a truly special destination, offering an inviting oceanfront gathering place for both locals and visitors to connect, unwind, and savor exceptional cuisine,” Perry explains. “My goal is to create a dining program that balances approachability with elevated experiences, whether it’s celebrating a special occasion, enjoying an after-work happy hour, or discovering something new through our ‘Yes Chef’ pairing dinners.”
That “Yes Chef” experience represents exactly the kind of menu innovation that’s driving success in today’s hospitality industry. This chef-curated tasting experience highlights seasonal ingredients and inventive preparations, giving diners access to Perry’s creativity without the intimidation factor that can come with traditional tasting menus.
The Apple Alchemy dessert perfectly captures this approach – a whimsical creation enveloped in dry ice smoke, showcasing apple semifreddo, Fuji apple gel, spiced sponge cake, and cinnamon crumble. It’s Instagram-worthy theater that doesn’t sacrifice substance for spectacle.
Building Community Through Culinary Excellence
What’s particularly smart about Perry’s appointment is his understanding that successful restaurants today must function as community hubs, not just dining destinations. His plans for Lōrea extend beyond the plates, encompassing the restaurant’s signature Taste of the Table pairing dinners and the weekly Soundwaves live music series showcasing local talent.
This community-focused approach aligns with broader hospitality industry trends we’re seeing across the sector. Restaurants that successfully blend exceptional food with genuine local engagement are the ones building sustainable, long-term success.
Perry’s background at Disney, where guest experience reigns supreme, positions him perfectly to execute this vision. His experience creating concept-driven seasonal menus, weekly rotating specials of classic European cuisine, and immersive experiences like bespoke Chef’s Tables translates directly to what Lōrea needs to dominate the competitive Southern California coastal dining scene.
The Business Case for Culinary Leadership
From a business perspective, Paséa’s investment in culinary leadership makes perfect sense. The food and beverage industry has seen a dramatic shift toward experience-driven dining, where guests are willing to pay premium prices for memorable experiences that extend beyond just good food.
Perry’s focus on seasonal, seafood-driven coastal cuisine layered with curated pairing experiences – from wine dinners highlighting global regions like South Africa and Italy to bespoke whiskey explorations – positions both Lōrea and Treehouse on PCH to capture this lucrative market segment.
The appointment also demonstrates how restaurant management is evolving. By bringing in a chef with Perry’s diverse background – fine dining, luxury resorts, Michelin-starred mentorships, and sommelier credentials – Paséa is investing in the kind of multi-faceted leadership that today’s complex hospitality operations require.
Looking Ahead: The Future of Oceanfront Dining
As Perry settles into his dual role overseeing both Lōrea and Treehouse on PCH, the implications extend beyond just these two venues. His appointment signals a broader trend in the hospitality industry toward chef-driven experiences that combine technical excellence with genuine hospitality.
The partnership with Trinitas Cellars, the focus on seasonal coastal ingredients, and the emphasis on both local community engagement and destination dining experiences create a template that other oceanfront properties will likely study and emulate.
For food and beverage professionals watching the industry, Perry’s appointment at Paséa represents more than just another chef hire – it’s a case study in how properties can elevate their entire culinary operation through strategic leadership choices that balance experience, innovation, and business acumen.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine’s “Top 40 Under 40” for founding American Wholesale Floral. Politz is also the founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
