Clayton van Hooijdonk was officially appointed to the new role as director of food and beverage at The Resort at Pelican Hill on Oct. 21, 2019. Earning two Culinary Art Degrees from the Economisch College Heerlen and the Overmaas College Sittard in the Netherlands, van Hooijdonk started his hospitality career as the Executive Chef at several luxury locations for the Intercontinental in New Orleans, LA and San Francisco, in addition to The Ritz Carlton Hotels and Resorts including Key Biscayne, Dove Mountain and Boston Common locations. Following these experiences, van Hooijdonk served as the Director of Food & Beverage at The Intercontinental Miami, and most recently, held the Director of Food & Beverage position at the Montage Beverly Hills, where he maintained the Resort’s Forbes Five-Star recognition.
“Van Hooijdonk brings over 25 years of hospitality industry experience to us at Pelican Hill,” says Managing Director Tom Donovan. “We are looking forward to tapping into van Hooijdonk’s expertise and we welcome a new perspective, fresh ideas and contributions to our property. We continue to strive to develop unique menu concepts and dishes that will elevate the guest experience, in addition to expanding our current offerings.”
Throughout Pelican Hill’s distinctive dining venues, including signature Italian restaurant Andrea, Coliseum Pool & Grill and Pelican Grill, Van Hooijdonk is tasked with overseeing the devoted food & beverage team and to provide and maintain service to guests.
Located in Newport Beach, Calif. The Resort at Pelican Hill sits near the Pacific Ocean on 504 acres of land. The resort offers 128 multi-bedroom villas with breathtaking panoramic coastal views; 204 luxuriously appointed bungalow guest rooms and suites with private terraces; a rejuvenating Five-Star spa with a menu of the world’s most celebrated therapies; world-class restaurants; an iconic “Coliseum Pool;” and 36-hole Pelican Hill Golf Club by Tom Fazio.