Executive Chef Anthony Dimasuay:
Chef Anthony Dimasuay became one of the youngest Executive Chefs to hit the Sacramento restaurant scene at the age of 28. He attended the California Culinary Academy in San Francisco. Chef Anthony then gained entry to some local Sacramento kitchens which includes: Aioli Bodega Espanola, Moxie, Slocum House and mid town Mikuni's. He landed in Embassy Suites Tower Bridge Bistro as a pantry cook then worked his way up to Sous Chef in 2007. He then became the executive chef for the 3 Fires Lounge during mid October of 2008.
Chef Anthony's inspirations are mostly derived from his mother Elvira; who till this day still tries to boss him around in the kitchen at home. What also gave him his drive towards his culinary career are his wife and two children; who are also his test subjects for his cooking experiments; as he quotes, "are always successful and delicious".
His cuisine is not primarily focused on one country or region. His style of cooking consists of various global influences. He loves utilizing exotic herbs and spices and changing the perspective on Californian cuisine. While using classic techniques to refine each dish, at the same time he emphasizes using local and seasonal produce to enhance the flavors.
Emily Gaines
Emily Gaines grew up in Carmel, California and attended University of the Pacific and the Fashion Institute of Design and Merchandising. After college, Emily returned to Carmel, where she began her career in hospitality. During the past 6 years Emily has worked at several 4-5 diamond properties including Peninsula Hotel Group and the Santa Lucia Preserve, where she specialized in meeting and event planning. Emily moved to Sacramento in 2011 and has been a member of the Marriott Residence Inn Team since July.