Prior to joining Keeneland Hospitality in 2016, Therrien oversaw food and beverage operations as executive chef at Omni La Costa Resort & Spa in Carlsbad, California. There he managed seven outlets and more than 140,000 square feet of banquet and catering space; designed and implemented the popular restaurant Bistro 65; and created the bee-keeping program that provides honey for food and drinks. During Therrien’s tenure, La Costa received its first Silver Certificate for Green Seal, a sustainability certification for hotels and restaurants.

The La Costa also is home to the Chopra Center for Wellbeing, co-founded by noted holistic physician Deepak Chopra. While he was executive sous chef at the resort, Therrien managed the Chopra Center’s culinary programs.

Therrien received a foundation in his profession during the two years he worked at a Massachusetts hotel for Chef Neil Connolly, who was the personal chef for the Kennedy family. After relocating to Southern California, Therrien was executive sous chef and executive chef at the San Diego Del Mar Hilton and for the first time experienced Thoroughbred racing at nearby Del Mar.