The Regent Santa Monica Beach recently made a splash in Southern California with its luxurious opening and one of the reasons the property has become so popular is the cuisine on offer at Orla by James Beard Award-winning chef Michael Mina. The restaurant has been a hit in Santa Monica and to find out some of the top trends at present, James Wilkinson spoke to Orla’s Executive Chef, Fernando Darin.

Fernando, tell us about the fantastic food and beverage offerings at Orla by Michael Mina at the Regent Santa Monica Beach.

At Orla by Michael Mina, our philosophy involves marrying the bounty of fresh, local ingredients with bold, expressive spices to create memorable dishes.

From lively tableside touches to unexpected flourishes, we want every bite to feel like a celebration of seaside dining at its most refined.

There’s a big focus on local produce at the restaurant – tell us about that.

It’s been a focus of mine for over a decade, however now I’m in Santa Monica, closer to the best farmers market in Southern California.

If the produce is great, it only needs minimal processing, and the ingredient will speak by itself.

What are some of your favourite ingredients to work with at present?

I’ve been making the same pasta with braised lamb ragu, every night for my dinner, for the past few weeks. So, I’d say yeah, lamb.

What are some of your favourite dishes at Orla by Michael Mina and why?

Our market fish program is pretty cool. We do whole fish in different ways, including grilled, salt baked, spice roasted and more.

Tell us about your background and your career journey so far.

I’m just a hard-working guy, [who was] born in Brazil [and] who moved to the US about 18 years ago.

My journey and my career can be explained in very few words: commitment and attention to detail.

Find a chef with integrity, who can mentor you, and stick around through the thick and thin.

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