In KITCHEN 1540 with Nathan Lingle

L’Auberge Del Mar’s new Executive Chef brings an authentic approach to his craft 

By Wendy Lemlin

Nathan Lingle knows a thing or two about food, cooking and running a hotel kitchen. A graduate of the prestigious Culinary Institute of America, L’Auberge Del Mar’s new Executive Chef brings over 23 years of industry experience to the signature KITCHEN 1540 and the luxury resort’s more casual dining options. The New England native’s impressive resume includes positions as Executive Chef and Food and Beverage Director at The Ritz-Carlton, Philadelphia; Chef at The Ritz-Carlton Resorts of Naples, Florida; and Chef de Cuisine at Sagamore Resort and Spa in Bolton Landing, New York.

Best thing about the San Diego area?

Exploring all the flavors and ingredients which are so accessible here, but not readily available on the East Coast.  Plus, I can conceivably ski and surf on the same day!

Gotta have winter ingredients?

Citruses like blood orange and Satsuma tangerines. Winter squashes because they are so versatile, working for everything from soups to desserts to pasta fillings. Varieties of cauliflower. Dry shelling beans for cassoulets. Braised meats.

“California” ingredients you’re most excited about?

Just picked fruits and vegetables, available year-round! I’m so impressed with the high-end quality and variety of seasonal produce. I’d never even seen a white pomegranate before, and now I’m having so much fun designing dishes around all these wonderful ingredients.

Can’t-live-without tools?

Microplane and parchment paper.

Why L’Auberge Del Mar?

First of all, the locale is amazing, a perfect setting for a luxury boutique hotel. Secondly, at L’Auberge, food and beverage is a major focus, not just a side amenity, which is why it has such a strong culinary history for both visitors and the local community.

What’s fun?

Fishing, hiking, camping, yoga, gardening. Cooking at home with my wife and 12-year- old son. I met my wife at culinary school, and 50-60% of our family time revolves around food in some capacity. As a home brewer, San Diego’s craft beer culture is enticing to me.

What’s hot on your winter menu?

Lots of bold flavors. A focus on modern interpretations of comfort foods. Utilizing creative preservation techniques, such as pickling, dry-aging and fermenting. I recently created a miso using California-grown pistachios with their pleasantly grassy and citrusy flavor profile, which makes it an intriguing component in sauces and stocks. 

What inspires you?

The effect that the food experience can have on being the touchstone for memories of events and occasions. I’m proud to be a part of that.