Terranea Resort has tapped Jason Benavente as chef de cuisine at bashi, its Asian-fusion restaurant perched on the Palos Verdes Peninsula. Benavente comes with serious credentials: 18 years in kitchens, including stints opening Nobu Oahu and running Nobu Los Angeles as executive chef.
"His extraordinary culinary background aligns perfectly with our vision," said Nicholas Untermann, general manager of Terranea Resort. That vision centers on blending Japanese, Chinese, and Southeast Asian techniques with California produce—a lane Benavente knows intimately from his Nobu years mastering Japanese-Peruvian fusion.
Bashi already leans into local sourcing and seasonal rotation. Benavente plans to sharpen that focus, applying the flavor-pairing discipline he honed under the Nobu system. Expect bold spice profiles balanced against pristine California seafood and produce, executed with technical precision. The menu will evolve frequently to track what's fresh, a strategy that keeps regulars coming back and gives Benavente room to experiment.
Terranea operates multiple dining concepts across its oceanfront property, but bashi remains the flagship for culinary ambition. The resort draws both leisure travelers and locals hunting for high-level dining outside Los Angeles proper. Benavente's appointment signals Terranea's intent to compete more aggressively in that market, leveraging a chef with name recognition and a track record at a globally recognized brand.
For operators watching chef movement, this hire underscores how resort dining is poaching talent from urban fine-dining kitchens. Chefs with Nobu pedigree don't typically land at resort properties unless those properties are serious about culinary credibility. Terranea is making that bet.
