Omni La Costa Resort & Spa
Before joining Omni La Costa, Chef Jason Adams served as executive chef at Four Seasons Resort Nevis, West Indies.

Omni La Costa Resort & Spa Names Jason Adams New Executive Chef

Sep 08, 2016 Industry News

Omni La Costa Resort & Spa announced the appointment of Jason Adams as the new executive chef, where he will oversee resort-wide culinary operations and programming. Adams has more than 20 years of culinary experience at top five-star luxury hotels and resorts across the U.S. and Caribbean, and is now bringing his expertise to the coastal foothills of Carlsbad, California.

“Chef Adams has worked with prestigious properties around the world, and brings a wealth of experience from different cultures and types of cuisine to the tables of our guests. We welcome the fresh perspective his diverse background provides, and are excited to welcome him to the La Costa team,” says Gary Sims, managing director of Omni La Costa Resort & Spa. “With Adams on board, we will be expanding and enhancing Omni La Costa’s culinary offerings, while staying true to the resort’s regional, coastal cuisine.”

In his new position, Adams is spearheading the revival of Omni La Costa’s on-site beehives, which are an important resource for the Southern California resort. In support of the resort’s sustainability efforts, the beehives were originally cultivated to produce honey to be incorporated in everyday ingredients for guests including cocktails, condiments, appetizers and spa treatments. Adams is reinvigorating the beehives by cross-pollenating them with lavender, peppercorn and fennel, to infuse unique flavors into each strain. Adams is also working on a refresh of the banquet catering, creating completely new menus for the resort’s numerous indoor and outdoor events.

Before joining Omni La Costa, Adams served as executive chef at Four Seasons Resort Nevis, West Indies, where he was named “Caribbean Hotel Chef of the Year 2015” by The Caribbean Journal and cultivated relationships with local purveyors and fisherman for executing sustainable farm-and-sea-to-table culinary operations, including a Dive & Dine program for guests. Adams also served as executive chef at The Ritz-Carlton Palm Beach, Florida, The St. Regis Aspen Resort, Aspen, Colorodo, and The Ritz-Carlton San Juan, Puerto Rico.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.