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Jimmy’s Restaurant at The Landing Resort & Spa Introduces New Executive Chef Patrick Contreras

LAKE TAHOE, CA – August 14, 2015 –

The Landing Resort & Spa takes another step in solidifying its position as a culinary destination by fêting Patrick Contreras as the new executive chef at Jimmy’s Restaurant. Lauded for its “ski and beach luxury” by Forbes Magazine and tapped as “the vanguard of trendy” in the newly updated and chic Tahoe South area by The New York Times, The Landing continues to raise the bar for fine dining in Lake Tahoe.

Contreras takes the helm as executive chef at Jimmy’s Restaurant, The Landing’s fine dining venue and one of South Lake Tahoe’s most acclaimed restaurants. Chef Contreras comes to Jimmy’s following more than two decades of experience in the kitchens of some of the hospitality industry’s finest names, including Ritz-Carlton, Wynn, The Venetian, and Bellagio.

“I’m looking forward to putting my spin on an already fantastic menu,” he says. “Jimmy’s sets the culinary standard in South Lake, and I’m thrilled to be entrusted with its care and development.”

Jimmy’s lauded mix of modern California and Greek/Mediterranean cuisine has been praised by Forbes for its “fresh local produce and high quality seafood in dishes that shine.” Diners enjoy an unparalleled experience that includes a view from the patio overlooking Lake Tahoe’s azure waters.

About The Landing Resort & Spa

Since its opening in 2013, The Landing has continued to rack up accolades from the media, including The New York Times, SKI magazine, Robb Report and USA Today, which named the resort to its “10 Best” lists for Romantic Reno/Tahoe Hotels, Luxury Lake Tahoe Hotels and Lake Tahoe Resorts with All the Amenities. One of only two U.S. hotels on TripAdvisor’s list of 10 top lakeside hotels worldwide, The Landing Resort & Spa is just blocks from Heavenly Gondola and Village Center and walking distance to the nightlife, dining and shopping of South Lake Tahoe. For additional information and reservations contact 855.700.5263.