Richard Ruskell

A critically acclaimed patissier who has been named one of the "Top 10 Pastry Chefs in America" by Chocolatier magazine, Ruskell oversees all bakery operations for Montage Laguna Beach. Formerly baking instructor and chef at the New England Culinary Institute, Ruskell was also owner/operator of Pastry Maxine, a pastry shop in Scottsdale, Arizona, and spent eight years as chef patissier at The Phoenician in Phoenix. He began his culinary career at the Hotel Gray d'Albion in Cannes, France. A graduate of the French Culinary Institute in New York who holds a Master of Fine Arts from Western Illinois University, his experience also includes high profile positions in New York, including The Peninsula, The Stanhope and the Park Bistro.

Matthew Leonard

As the resort's executive chef, Leonard oversees culinary operations, with an emphasis on special events, such as weddings, in-room dining, and corporate and social parties. With culinary and hospitality credentials that include six years of college and culinary school, he has been working in the hotel and restaurant industry for more than 12 years. Most recently, Leonard was banquet chef at The Phoenician in Scottsdale. His experience also includes positions at The Ritz-Carlton Chicago, the El San Juan Hotel and Casino, Puerto Rico; the Coyote Café, Santa Fe; the Royal Palms Hotel and Casitas, Phoenix, and Wright's at the Arizona Biltmore, also in Phoenix.

April Bloom

As sommelier for Montage's banquet and catering functions, Bloom coordinates wine pairings to complement the resort's signature culinary experiences. Prior to joining Montage, Bloom held positions with The Phoenician in Scottsdale and the Boulders Resort in Carefree, Arizona. She has also held sales positions with Quail Distributing, United Beverage, and the Arizona Wine Company. Bloom, a certified sommelier, attended Salisbury State University in Salisbury, Maryland.