Executive Chef Collin Thornton leads the dining outlets and operations at the newly reimagined AAA Five Diamond beachside getaway, Monarch Beach Resort. Thornton oversees all culinary operations including the resort’s signature Michael Mina fine dining restaurant, Stonehill Tavern, the guest and members only Monarch Bay Club, and five new dining concepts that include: AVEO Table + Bar, a re-envisioned restaurant with a Mediterranean concept that embraces the seasonal bounty of the California coastline; Sombra, a new poolside Mexi-Cali cantina; 33˚ North, a new lobby and lounge area designed to become the convivial living room with live music and outdoor fire pits for social gathering; Part and Parcel Market, a grab-and- go marketplace; and Club 19, a gastro pub dining experience.
In his role, Thornton concepted five new dining outlets at Monarch Beach Resort that are reflective of the resort’s coastal location with a commitment to using fresh ingredients from local purveyors and sustainable practices. He leads the full culinary team, along with Stonehill Tavern Executive Chef Alan Mardonovich and Sommelier Paul Coker.
Thornton has a distinguished 20-year culinary career working at Fairmont Hotels & Resorts properties around the world. He most recently served as Executive Chef of the Fairmont Royal York hotel in Toronto, home to the largest hotel kitchen in Canada, and previously held positions at Fairmont Hotel MacDonald in Edmonton, Alberta; Fairmont Southampton in Bermuda; the historic Fairmont Chateau Laurier on the Rideau Canal; and Fairmont Orchid on the Big Island of Hawaii where he oversaw 540 guestrooms, four restaurants and three lounges.
Originally from Hamilton, Ontario, Canada, Thornton began his culinary career at the early age of 14 in Edmonton, Alberta, starting as a dishwasher and working his way up to an apprenticeship at the prestigious Edmonton Petroleum Club. Thornton is an avid skateboarder, surfer, snowboarder, motorcycle rider and singer-songwriter who owns more than a dozen guitars.