Terraced above the beach, with waves breaking just 25 feet below, the casually elegant Splashes Restaurant boasts some of California's best views and finest cuisine.

At beach level lies the congenial Splashes Lounge, the ideal spot for cocktails, lighter fare and sunsets that must be seen to be believed.

The resort's signature restaurant is playground to Executive Chef Jeff Armstrong, who blends flavors from Southern California's coastline and uses Mediterranean-inspired preparations to create unforgettable dishes. His menu is seasonal and ingredients always fresh. Sweet corn ravioli; heirloom tomatoes with peaches and chili breadcrumbs; and delicately seared scallops with faro risotto are just a few enticing favorites.

		Chef Jeff Armstrong Executive Chef

On his grandparent's farm in North Carolina, Jeff Armstrong learned firsthand the true meaning—and taste—of fresh. They had a catfish pond, fresh honey, lots of vegetables, pigs and, of course, chickens. His granddaddy did the slaughtering while grandma pulled the feathers right off of that night's meal. Childhood was filled with savory experiences – the kind that could easily mold a boy into a chef.

"Growing up on a farm was a big influence on how I cook today," says Jeff, executive chef at Surf & Sand Resort in Laguna Beach. "If it's fresh, it should be on the table."

These days, however, even pedigree isn't enough to get you a seat at the table – let alone a spot inside the most sought-after kitchens in the country. High-society ingredients and trendy gimmicks will only go so far. For Jeff, culinary acumen and style stem from the basics: hard work and passion.

"My approach is more about extracting the natural flavors from ingredients and combining them in ways that leave guests wanting more," says Jeff, a classically trained graduate who learned the chemistry of cooking at the Scottsdale Culinary Institute in Arizona. "A menu should always be seasonal with layers of flavors."

His growing fan base—from new diners to notable critics—couldn't agree more. Gourmet magazine praised his "cool, collected cuisine." Angeleno named him one of the region's "8 Hot Chefs." And after dining at 17, Alden-Houston's signature restaurant where Jeff sat at the helm, Esquire's Jon Mariani named it one of the top 20 restaurants of the year.

Thousands of miles from the Maryland crab house that lured him from the farm when he was 15, and years since his stints as chef de cuisine at Troquet, Red Pearl Kitchen and Whist at the Viceroy Hotel—Jeff is back in coastal Orange County where he's taking Surf & Sand Resort's culinary program to new heights...and flavors.

The heirloom tomato salad with peaches, basil and chili bread crumbs exemplifies his knack for turning classic dishes into memorable experiences. It highlights a Mediterranean-inspired menu, which Jeff designed with visions of Provence and the Riviera. Another favorite dish is the Alaskan halibut with tomato fennel stew, olives and basil pistou.

"The menu at Splashes is now lighter and fresher," Jeff says. "It features classic flavors with a little more modern take on technique."