Hotel Online  Special Report



  Estancia La Jolla Appoints Executive Chef James Footit
and Director of Food & Beverage Beresford Wall
to the Management Team


LA JOLLA, Calif., (February 10, 2004) ­ Estancia La Jolla Hotel & Spa announces the addition of Executive Chef James Footit and Director of Food & Beverage Beresford Wall to the Estancia La Jolla management team.

James Footit joins Estancia La Jolla Hotel & Spa after spending three years as Executive Chef at the Hotel Del Coronado where he managed eight restaurants and over 100 culinary associates.  Prior to the Del, Footit was Executive Chef at La Quinta Resort and Club in La Quinta, CA. His 14-year career also includes working as Executive Chef at the Westin Harbor Castle, Toronto, Canada; Executive Chef/Food & Beverage Director at the Westin Tabor Center, Denver, CO; Executive Sous Chef at the Century Plaza Hotel & Tower, Los Angeles, CA; Chef de Banquetes y Restaurentes at the Ritz-Carlton Cancun, Mexico; Executive Banquet Chef at the Grand Hyatt Wailea, Maui, HI; and Restaurant Chef at the Hyatt Regency Waikoloa, Big Island, HI.  Footit holds a Culinary Arts degree from Johnson & Wales University in Rhode Island. His extensive background includes buffet design, menu development, wine and liqueur list development.

Beresford T. Wall, also joining Estancia La Jolla from the Hotel Del Coronado, brings over 28 years of Food & Beverage experience to the property.  Prior to his role as Director of Restaurants at the Hotel Del, Wall served as Manager of the Prince of Wales and was honored as the ³Maitre D² of the Year by the Southern California Restaurant Writers Association.  Wall also served as Director of Food & Beverage at Elario¹s on top of the Summer House Inn in La Jolla where he achieved the title of Certified Food & Beverage Executive from the American Hotel and Motel Association.  Wall also has extensive experience in training and development and has lectured at his alma mater, California State Polytech University where he received a Bachelor Degree in Hotel & Restaurant Management.

"We are thrilled to have James and Beres join us at Estancia La Jolla," said General Manager Giuseppe Lama.  "Their combined expertise in the Food & Beverage industry will ensure our customers an outstanding culinary experience.  Their culinary creativity, passion and drive will also help establish Estancia La Jolla as a social center of the community for social events, weddings, bar mitzvahs, fund raisers and other special events."

Estancia La Jolla Hotel & Spa will offer 210 luxurious rooms and a host of amenities including the Learning Retreat, indoor and outdoor pre-function areas, high-tech business center, chic-casual dining, full-service spa, fitness center, outdoor pool, and whirlpools. 

Formerly the historic Black Family Horse Farm, Estancia La Jolla is located across the street from UCSD¹s Eleanor Roosevelt College and adjacent to the renowned Salk Institute.  The property¹s premier location provides convenient access to world-class golf as well as La Jolla¹s beautiful beaches and picturesque downtown shopping areas.

Estancia La Jolla Hotel & Spa is one of 26 independent, upscale and luxury hotels, resorts and golf clubs in the United States managed by Destination Hotels & Resorts (DH&R), a privately held company located in Englewood, Colorado.  Destination Hotels & Resorts and Lowe Enterprises, a national real estate investment, management and development firm, were selected by UCSD to develop and manage the Estancia La Jolla Hotel & Spa.

Barbara Piagari
Director of Sales & Marketing
Estancia La Jolla Hotel & Spa
(858) 550-1000
Also See: Tom McMahan and Stuart Burdette Named to Management Team at Estancia La Jolla Hotel & Spa / January 2004
Barbara Piagari Named Director of Sales & Marketing for the Estanica La Jolla, Opening in June 2004 / November 2003
University of California San Diego and Destination Hotels & Resorts Developing the Former Black Family Horse Farm into a Conference and Corporate Meeting Destination / Aug 2003

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