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Our Food & Beverage Team

Culinary Expertise

Bernard Ibarra Vice President of Culinary Experiences & Executive Chef – Terranea Resort

Bernard Ibarra’s passion for food began with his childhood on a farm at the French side of Basque Country. Ibarra would tag along with his mother to the village market, exhilarated by the sights and smells, fascinated by the community of providers there. Upon graduating from culinary school in Saint-Jean-Pied-de-Port and apprenticing at Michelin-starred Les Pyrénées, Ibarra went to work for the Four Seasons organization.

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Ben Shapiro Executive chef – The Eddy Taproom & Hotel

Lawn games, craft beers, a tap room opening to the outdoors, live music, food truck—The Eddy Taproom & Hotel is a quintessential kicked-back Colorado dining concept, and one that suits local chef Ben Shapiro as easy as breathing. He’s the kind of chef who loves Denver’s walkable neighborhoods and indie restaurant scene, appreciates a high-concept pierogi or low brow taco, and waxes poetic about pairing the right craft pour with the mood.

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John Drugan General Manager, The Eddy Taproom & Hotel

From the shores of Palm Beach, Florida to the pristine mountain village of Telluride, Colorado, John Drugan’s career has taken him to some of the country’s most fabulous resorts—and he manages to leave each one a little more fabulous than he found it. Drugan made his mark as a leader in F&B and hospitality management and has carved out a career loaded with AAA 5 Diamond and Forbes 5 Star properties, including Palm Beach’s Breakers Hotel and an award-winning run at The Four Seasons.

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Josh Mouzakes ARLO Chef de Cuisine (Town and Country)

Growing up in Long Island, New York, Chef Mouzakes discovered a deep passion for the culinary arts at just 13 years old. He began his culinary career just five years later at The French Laundry, the famed three-Michelin-starred restaurant often touted as one of the finest restaurants in the world.

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