THE RANCH AT LIVE OAK / MALIBU ANNOUNCES ROB DALZELL AS NEW EXECUTIVE CHEF
New Chef Compliments Intense Physical Program with Homegrown, Vegetarian, and Nutritionally Balanced Cuisine
The Ranch at Live Oak / Malibu (www.theranchmalibu.com) – the premier fitness and wellness program – is pleased to announce Rob Dalzell as their new Executive Chef. As a supporter for sustainable food procurement and the use of local organic produce, Chef Dalzell nourishes and educates guests on healthy, flavorful vegetarian cuisine. Dalzell joined The Ranch in the spring of 2012 and previously served as Executive Chef with the Aman Resort Group.
A cornerstone of The Ranch at Live Oak / Malibu experience, the vegetarian cuisine is a reflection of the program’s core philosophy – Endurance, Nutrition and Wellness – recognizing that guests should enjoy the finest fresh organic produce to sustain and detoxify their bodies while helping them achieve their weight loss and fitness goals. Chef Dalzell is tasked with creating a seasonal gourmet meal plan using fresh vegetarian ingredients harvested daily from the on-site organic garden to fit within the 1500/day calorie diet. Dalzell draws upon the latest technology and techniques to satiate guests with thoughtful dishes that are nutritious, low in calories and fat, but still invigorate the senses.
“In every dish, my goal is to source the very best sustainable produce and deliver a full-flavored, nutritionally balanced meal that respects the culture of The Ranch’s program,” says Rob Dalzell, Executive Chef, The Ranch at Live Oak / Malibu. “Rather than dictate what is grown in our garden, I find it more inspiring to create dishes around the fresh organic fare our ‘garden fairy’ Ysanne Spevack cultivates, which also allows for an ever-changing menu.”
Dalzell’s passion for culinary arts flourished while working in his home state of Missouri as a busboy at Les Bourgeois Winery and Vineyards in Rocheport, MO. Featuring a farm to table philosophy, that at the time was uncommon in the mid-western culinary landscape, Les Bourgeois’ Executive Chef educated Dalzell on creating dishes using locally sourced produce. This inspired Dalzell to change his own eating habits and ultimately led him to attend Napa Valley Cooking School in St. Helena, California in 1998.
Dalzell spent five years in Napa working at some of California wine country’s best independent restaurants. In 1999, he founded the special events catering company at University of California, Santa Barbara, which provided cuisine for all departments and events throughout campus. In 2004, just following his 30th birthday, Dalzell opened his first restaurant, 1924 Main, in Kansas City, MO. Within four years of opening, Dalzell added four additional establishments and became known as one of the few local entrepreneurs who supported community sustainability. In 2009, Dalzell relocated to Catalina Island where he worked for the Santa Catalina Island Company, followed by holding Executive Chef positions for Handcrafted Restaurants and the Aman Resort Group.
“Throughout my career I have been a huge supporter of using locally sourced produce in the dishes I create and I’m thrilled to work for a company that values the same philosophy,” says Chef Dalzell. “My goal at The Ranch is to create vegetarian meals using the freshest organic produce that are high in nutritional value and satisfy guests’ cravings. Each week, I hope to connect with guests and teach them the importance of healthy eating so they can continue their transformation beyond their week at The Ranch.”
While at The Ranch, guests are encouraged to join Dalzell in weekly cooking classes to learn basic techniques and ingredients required to create a healthy plate. These lessons are reinforced when they return home with regular communication from The Ranch offering them seasonal recipes and eating tips to maintain the results they experienced while on-site.
For more information and reservations, please visit www.theranchmalibu.com, or call 888.777.2177.
Melissa Amerian / Julia Baker
Susan Magrino Agency