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Kirk Delong

Celebrity Chef
Kirk DeLong has been named Executive Chef at Fess Parker’s Doubletree Resort, located at 633 East Cabrillo Boulevard at East Beach. As a member of the Resort’s management team, Chef DeLong will be responsible for overseeing all aspects of food preparation and presentation throughout the Resort: including Rodney’s Steakhouse—a Zagat-award winning restaurant; Café Los Arcos—serving California cuisine for breakfast, lunch and dinner; Barra Los Arcos—the oceanfront lounge; Terraza del Mar Pool BBQ; 24-hour in-room dining operations; an employee dining room for 400; as well as all banquet meal service within more than 50,000 square of function space—including Santa Barbara County’s largest ballroom (11,960 square feet). 
Most recently, Chef DeLong was the Executive Sous Chef at the Doubletree Hotel San Jose—a 505-room facility with 5 restaurants & lounges and 48,000 square feet of meeting/banquet facilities in Silicon Valley, California. From 1999-2005, Chef DeLong served as Department Chef at the Grand Wailea Resort Hotel & Spa in Wailea on the island of Maui, Hawaii. He has additional sous chef experience at Kelley’s Mission Rock Restaurant and La Bocca Fina Catering, both in San Francisco. 
Chef DeLong graduated from the California Culinary Academy-San Francisco in 1998 with a degree in Culinary Arts. He is a certified Culinarian from the American Culinary Federation. Previously, he served for 3 years in the United States Army Infantry Air Assault Regiment stationed at Fort Campbell, Kentucky. A native of Orange County, California, Chef DeLong acknowledged he is thrilled to return to Southern California and reside in Santa Barbara.

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