I’ve been spending a lot of time experimenting with sea salt lately. Grilling fish with Meyer-lemon infused salt, adding a pinch of rosemary salt to pinto beans, making a vinaigrette with a smoked sea salt, sprinkling fruit or popcorn with dashes of this or that. A few weeks ago I took the Sea Salt Workshop at the Terranea Resort in Palos Verdes. Held the first Saturday of every month, at a cost of $70 per person, the workshops are led by the resort’s chefs.
These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to email@example.com.
Ryan Murray was recently appointed to executive chef at the The Osprey at Beaver Creek.
1. What are you looking forward to the most in your new role with The Osprey at Beaver Creek?