Rancho Valencia Resort & Spa has appointed Cassandra Kosky as its assistant spa director, and promoted Alex Bloom to executive chef and Stephanie Tesnow to executive pastry chef.
“As we continue to enhance the resort’s culinary and wellness programs, we are incredibly excited to welcome a team member to Rancho Valencia and celebrate well-deserved promotions,” said general manager Laura McIver. “With their exceptional energy and passion, we look forward to furthering our renowned guest experience and legacy in the luxury space.”
As assistant spa director Kosky will work with the property’s wellness team, assisting in the execution of the spa’s wellness experiences, including the Serenity Yoga Pavilion, Pilates studio, advanced fitness classes hosted by wellness professionals and revitalizing spa treatments.
Kosky previously held global positions with 8Hotels in Australia and Fairmont Orchid in Hawaii, before moving to San Diego and working at at The Westgate Hotel and Fairmont Grand Del Mar.
As executive chef, Bloom will oversee the resort’s culinary program, including The Pony Room, in-room dining, special events, private celebrations and lead the creation of unique experiences for guests. These new and elevated menus will be made of seasonal produce sourced directly from local farms, fisherman and ranchers.
Prior to being promoted to executive chef, Bloom was the executive sous chef at Rancho Valencia. Before the promotion, he was executive sous chef at the Cuvier Club in La Jolla.
Stephanie Tesnow, executive pastry chef, will oversee all pastry operations and the curation of a unique selection of sweets and fresh pastries. She has over 20 years of experience in the industry.
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