As happens in the hospitality industry, our inn has recently experienced some changes to personnel. Casa Laguna is proud to welcome our first official Assistant Manager, Lisa Evans. Lisa’s prior experience is with the Radisson brand, and she will have manifold duties throughout the property, with special concentration on customer relations. Lisa will be responsible for administration of Casa Laguna’s daily operations when General Manager Kathryn Mace is absent from the property.
We also want to welcome Cole Van Hoogenstyn as the newest member of our front desk staff. Cole’s prior experience is with the St. Regis brand, and he came to us upon the departure of front desk co-supervisor, Nick Galantine, who has taken a position with a marketing firm. Nick was a hardworking employee who received many compliments from our guests. He will be missed. Returning guests will be pleased to know that they will still be greeted by the familiar face of our other front desk supervisor, Marchyndia Taylor, who will provide them with her usual dedicated guest-first service; along with the always pleasant and welcoming Trevor Elledge.
We are also delighted to have an accomplished new chef as part of our culinary team. Michell Bretall has come aboard as Chef Allan’s Sous Chef. Michell received her culinary training at the Laguna Beach School of Culinary Design, and is also a chef-partner in The Basement Table, a company that specializes in “underground supper clubs,” recently featured in a Laguna Beach Independent article. Mike Pilpuf is also a relatively new addition to our culinary team and will be backing up Chefs Allan & Michell. We are sad to say goodbye to our lead server, Marissa Koellisch, who is leaving us to follow her dreams in Texas. Thankfully, we still have Chanel McCord, who joined us a few months ago as a breakfast hostess/server, and who always gets praise from our guests for her superb service.
We are proud of all our dedicated hard-working staff, and we have confidence that each one will strive to provide our guests with the best possible service and attentiveness.