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immediately offered assistance with any details regarding their trip. A spectacular view of the Pacific invites lingering in the open lobby lounge, where live piano music provides a soothing background and mixologists whip up craft cock- tails, such as the signature cucumber gimlet. "We don't cut corners," Riess says. "We are a cross between hosts and entertainers. We have positive people working here, and we try to enrich people's lives." The eclectic artists' village of Laguna Beach is a diverse blend of cultures and interests, from art galleries to shopping, beachside cafés and surf spots. There is plenty to explore on the 30- acre resort property, including the spa, which also offers unique fitness classes such as Surfset, where guests exercise on an indoor surfboard, along with yoga, Pilates, indoor cycling and more. Cold-pressed juices are available in the fit- ness center. The 20,000 square foot spa, which has its own lap pool, is inspired by the sea, according to Spa Director Michael Conte. "A lot of our treatments incorporate sea- weed, mud and sea salts," Conte explains. "There are different types of ocean elements threaded through the menu." Guests who book a spa service are asked to complete a questionnaire so that the staff may focus the treatments to accommodate individual eating habits, exercise patterns and stress levels. "We are not just fluff and buff," Conte says. "Clear skin star ts from the inside. It doesn't matter how expensive the products are if you aren't healthy." Using techniques such as reflexology, mineral wraps, essential oils and Chinese face mapping, technicians soothe guests into balance. At the salon, the unique nail program allows clients to choose natural fragrances for their scrub and lotion. They are ser ved cus- tom chocolates created by the resor t's pastr y chef, which reflect their fragrance choices. Talented hair stylists create sophisticated cuts and color under the direction of celebrity hair stylist Kim Vo. "We incorporate all the senses with the beautiful view of the ocean," Conte says. The three resor t restaurants also reflect the local area, with many of the fruits and vegeta- bles grown on site. Director of Food and Beverage Victorio Gonzalez says that the guests dining at Studio often explore the garden before dinner with Executive Chef Craig Strong in order to select their own potatoes or asparagus for their meal. "The garden is meant to be an extension of the chef 's culinary philosophy of freshness and artisanal produce," Gonzalez says. "We have a forager who continuously rotates the crops so they are seasonally appropriate. These may include citrus, strawberries, artichokes and flow- ers that accent flavors in the menu." Studio, according to Gonzalez, is the resort's Beautiful guest rooms and suites at the Montage have turn-down service that includes handcrafted chocolates and relaxing amenities from candles to bath salts. Studio is the resort's signature restaurant, with many ingredients in the modern French cuisine coming from the property's garden, along with local artisan food suppliers. 178 C A R M E L M A G A Z I N E • W I N T E R 2 0 1 5