The expanded management team will ensure continued success in providing guests with the world-class experiences, unparalleled service and celebrated dining that Terranea is renowned for. Six new executive appointments have been announced, including the promotion of Shawn Jervis to the newly created role of general manager.

As general manager, Jervis will report directly to Haack and will be responsible for all aspects of Terranea’s operations and guest services. Jervis brings more than 20 years of experience in the hotel and hospitality industry to the role. He joined the resort as director of operations and food and beverage, in advance of the $450 million property’s opening in June 2009, and successfully launched and developed the resort’s food and beverage landscape. Prior to his role at Terranea, Jervis spent nine years at the Ritz-Carlton, Kapalua in Maui, and has also held leadership positions at prestigious properties such as the Grand Wilea, Maui; The Ritz-Carlton Hotel Dearborn, MI; Adams Mark Hotel, CO; and Renaissance in Washington, DC.

“Shawn’s enthusiastic nature, inspirational leadership, tremendous work ethic and depth of knowledge of the resort make him the ideal candidate for the position,” said Terri A. Haack, executive vice president and managing director of Terranea Resort. “In his current role, Shawn has done a tremendous job for Terranea. As general manager, we look forward to seeing him further this success to take Terranea to the next level.”

Executive Chef Christian Schmidt has been named director of food and beverage and culinary operations and will now oversee both front and back of the house food and beverage operations in addition to his role as executive chef and corporate culinary director for Destination Hotels & Resorts. Chef Schmidt has been a leader in America’s dining scene for more than 25 years. He has mentored celebrated chefs such as Michelle Bernstein (Azul, Miami), Jason Weaver (Mandarin Oriental, Las Vegas) and Jason Stoops (Mandarin Oriental, DC) and has held culinary positions at acclaimed luxury hotel brands like the Ritz Carlton, Mandarin Oriental and Fairmont Hotels.

Chef Michael Fiorelli has been promoted to executive sous chef and will oversee the resort’s eight food and beverage outlets, in-room dining department, and catering and banquet services. He will continue to play a major role in Terranea’s daily culinary operations as a member of the food & beverage strategic team. Formerly chef de cuisine at mar’sel at Terranea, Fiorelli’s dedication and leadership is responsible for turning the breathtaking restaurant into one of Los Angeles’s most acclaimed dining destinations. Chef Fiorelli has worked alongside culinary icons like celebrity Chef Kerry Simon of Simon LA and James Beard Award winner Mark Milittello of Mark’s at the Park. His career also includes tenures at the Little Nell in Aspen and nationally acclaimed The Inn at Little Washington.

Formerly sous chef at Terranea Resort’s signature restaurant mar’sel, Rebecca Merhej has been promoted to chef de cuisine of the restaurant. Chef Merhej has been an integral part of the culinary team since opening and contributed greatly to the development of mar’sel. Prior to mar’sel, Merhej worked alongside Chef Michael Fiorelli under the direction of Chef Kerry Simon of Simon LA. She has a degree in culinary arts from the Kitchen Academy in Los Angeles, which is now the Le Cordon Bleu.

Carlo de Leon has been promoted to assistant director of food and beverage and will be responsible for the overall management of the resort’s extensive food and beverage operations. De Leon has more than 16 years of hospitality industry experience. He first joined Terranea as manager of Catalina Kitchen in March 2009 and quickly moved into the role of director of restaurants. Earlier in his career, De Leon has held positions at The Ritz-Carlton Kapalua, The Ritz-Carlton Huntington Hotel, Four Seasons Scottsdale and Four Seasons Wailea. He has earned degrees in the culinary arts and business from both Le Cordon Bleu and the California Culinary Academy.

Jun Sur has also been promoted to assistant director of food and beverage and will oversee the food and beverage banquets division. Sur has more than 17 years of experience in the food and beverage industry. Prior to joining Terranea, Sur was the acting food and beverage director at the Ritz-Carlton Kapalua. He has also served as food and beverage manger for the Hyatt Regency Maui and was an assistant beverage manager at The Westin Maui.

Jennifer Yang will have the new title of service delivery analyst, expanding her current position as assistant to the executive vice president and managing director. Employed since pre-opening in 2009 and a native of Palos Verdes, Yang is a graduate of Colombia University and is currently perusing her MBA at the UCLA Anderson School of Business. She is also a member of the American Hotel & Lodging Association’s Under 30 Council, which is comprised of emerging leaders within the lodging industry.

“We are thrilled to be able to recognize such great talent from within our organization and look forward to seeing these individuals thrive in their new roles,” said Haack. “This is a tremendous opportunity for our strategic team to develop and we are excited to work together as Terranea grows and continues to provide the ultimate guest experience.”