Louise Chien

Executive Pastry Chef
Louise Chien oversees bakery operations for the three dining venues at Montage Laguna Beach, including the signature restaurant Studio. Chien works closely with the entire food and beverage team to develop the resort's creative line-up of pastries, confections, breads and in-room amenities.

"My dream was to become a veterinarian and take care of sick animals. My mother had other plans for me. When I visited Le Cordon Bleu in Pasadena, I fell in love and decided to put my career in Animal Science on hold," Chien says, "I love how pastry inspires me. There is never room for boredom and I learn something new every day."

Born and raised in Brazil, Chien moved to the United States when she was 14 years old. She first began her career at French restaurant, La Cachette in Santa Monica, California before moving to Orange County to work at St. Regis Monarch Beach as pastry supervisor. Chien then moved to Montage where she has been for 5 years.

Chien won first prize for "Best Sugar Artistry" in the National Pastry Competition in 2005. She placed 2nd in the Food Network "Sugar Challenge" in 2006 and her team placed 3rd in the 2007 National Pastry Competition.

Chien graduated from Le Cordon Bleu in Pasadena, CA and holds a Bachelors Degree in Animal Science.

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.

Jake Underhill

Cellarmaster
Mr. Jake Underhill oversees the selection, purchasing and storage of wines for Montage Laguna Beach.

Equipped with in-depth knowledge from more than 15 years of industry experience, Underhill came to Montage Laguna Beach five years ago from Mary Elaine's at The Phoenician in Scottsdale, Arizona where he was a captain and sommelier for six years.

Mr. Underhill oversees the unique wine program for the resort's three restaurants, including its signature restaurant Studio's impressive 2,300 wine selections. To that end, he is instrumental in selecting Studio's approximately 50 wines by the glass; working in tandem with Studio Executive Chef James Boyce and the Studio sommelier team to present wine pairings for each item on the Mediterranean-inspired a la carte, private chef's table and tasting menus.

"I am inspired by the creativity of the talented chefs I work with everyday," says Underhill.

Mr. Underhill received his Associate in Arts Degree from Florida State University.