Chad Luethje
Miraval Executive Chef
Executive Chef Chad Luethje, a successful culinary expert, has more than 20 years experience creating delicious, nourishing food in the kitchens of luxury resort and spas. His approach to cooking reflects Miraval’s commitment to full flavored, fresh, healthy cuisine with local ingredients and non-traditional techniques to create familiar flavors and textures. At Miraval, Chef is committed to helping guests and residents live and feel better through what they put in their bodies and how they
experience it. This means seeking out the best natural, organic foods in order to highlight where the food comes from and how it fits into the season. Seasonality and localization are cornerstones of Miraval’s ingredients, and we source from companies and farmers who share our views. This is our way of helping guests to begin making educated choices about their food, and begin implementing those changes at home.
Chef Chad Luethje has presented at the James Beard House twice. When he’s not in the kitchen, he enjoys spending time with his family and is an avid adventure sportsman who enjoys mountain biking, hiking and skiing. A native of Arizona, Chef Luethje currently resides in Tucson, AZ.
Susan Delbert
National Press Club Executive Chef
Executive Chef Susan Delbert is a graduate of the Culinary Institute of America in Hyde Park, N.Y., one of the world’s most renowned schools for culinary arts. Before coming to the Press Club, she served as a sous chef at the Old Ebbitt Grill, the nation’s sixth highest-grossing restaurant. Prior to her career in food service, Delbert served as a tax attorney and as a partner in a law firm. In addition, she served in Alaska as an assistant district attorney and an assistant state attorney general. Delbert describes her cooking style as an incorporation of the freshest local ingredients — often with an Italian or Mediterranean slant — whether it’s wild salmon in Alaska or Silver Queen corn.
