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Guests should review state and local governmental orders and guidance to confirm eligibility to travel to and stay at a Montage International resort or hotel. Please review current guidance here. Any guest bookings that are not permitted will not be honored. Please note in compliance with California state orders, face coverings are required to be worn by both associates and guests while in public spaces at the resort.

The health and safety of our guests and associates has been and will continue to be our top priority. For more information on our health and safety protocols, please review our Peace of Mind Commitment.

Compliments to the Chef

Studio has most recently been recognized with Five Stars from Forbes, Three Stars from Los Angeles Times, Robb Report as one of ‘America’s Finest Dining Restaurants,’ and Food & Wine magazine’s ‘Top 50 Hotel Restaurants’. Studio has also earned the ‘Grand Award’ from Wine Spectator and is rated one of Zagat Survey’s ‘America’s Top Restaurants’.

Chef Ben Martinek

Benjamin Martinek

Chef de Cuisine

Benjamin Martinek grew up in a small Colorado town of 200. At the young age of 11, he worked in the town’s only “restaurant,” a dive bar, where he soon realized he wanted to become a chef. According to Martinek, it was a dream come true being named chef de cuisine at Montage Laguna Beach’s signature restaurant, Studio. For the last seven years, he has progressively moved up through the resort’s culinary team. He first joined as a cook at fine dining Studio and then promoted to executive sous chef at all day, casual The Loft. He also served as sous chef at Studio prior to his current position. His creativity in the kitchen is inspired by the pristine ingredients sourced from Studio’s garden, as well as from local farmers and producers. His dedication to impeccable hospitality and service, a trademark of Montage, was recognized in 2013 when he was named Montage Laguna Beach employee of the year. Previously, Martinek worked as chef de partie at Raya at The Ritz-Carlton, Dana Point, California, and at Cortez and Jardinière, both in San Francisco. He earned an associate degree in occupational studies in culinary arts from California Culinary Academy, Le Cordon Bleu, San Francisco.

Purple Potato Salad
Goat Cheese Panacotta at Studio Restaurant Laguna Beach
Roasted Veal Ribeye
Strawberries and Olive Oil Cake at Studio