Estancia La Jolla Hotel & Spa
|La Jolla, Calif.– November 2004 – The new Estancia La Jolla Hotel &
Spa recently named culinary genius Jesse Frost as its new executive chef
for the hotel, according to Food & Beverage Director, Beresford Wall.
Frost will be responsible for the overall operations of both the restaurant
and the hotel’s banquet services.
Having grown up in Mexico City and studied in Spain, Frost will update the Coastal Californian style of Adobe El Restaurante with a touch of Mexican and Spanish influence. He will also incorporate his creative expertise he developed while working in France. The dishes will feature a melting pot of different tastes, fresh produce and bold flavors that produce exotic combinations that result in “WOW” entrées. “I have a wide variety of knowledge and skills of different styles of food and I plan to utilize all of them,” said Frost.
Frost also brings the “chef’s farmers” concept to Estancia La Jolla Hotel & Spa, which supports small farms that specialize in certain produce rather than big corporations that conduct mass production. According to Frost, farmers produce the highest quality and freshest ingredients possible that achieve the best-finished product.
The result is what Frost describes as comfort foods with a surprise twist - eclectic yet familiar, accessible yet refined. The high-quality ingredients also allow Frost to develop Bento Box lunches as part of the new spa cuisine that will be included in spa packages at The Spa located on the Estancia La Jolla property.
“The food will have more organic products and have a lot of thought put into it,” said Frost. “The light, fresh cuisine will cleanse the body and rejuvenate the mind.”
Prior to joining Estancia La Jolla Hotel & Spa, Frost served as chef de cuisine at the Prince of Wales in the Hotel Del Coronado in Coronado, Calif. Prior to this he gained experience as the Sous Chef for El Bizocho at the Rancho Bernado Inn and as the Chef De Partie at the Fairbanks Ranch Country Club.
Frost first started to hone his culinary skills at the California Culinary Academy, where he graduated with Honors. After graduating, the chef worked for 4 years in the Bay Area at the restaurants La Folie, Firefly and at the age of 24 was the opening chef for Bistro Chapeau.
Frost also worked in France at Le Auberge Du Templiers and at Martin Berasategui in Sebastian, Spain.
Estancia La Jolla Hotel & Spa offers 210 deluxe guestrooms and suites plus a host of amenities including the Learning Retreat, full-service garden spa, indoor and outdoor pre-function areas, high-tech business center, chic-casual dining, fitness center, outdoor pool and whirlpools.
Estancia La Jolla Hotel & Spa
|Also See:||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|
|Estancia La Jolla Appoint Executive Chef James Footit and Director of Food & Beverage Beresford Wall to the Management Team / February 2004|