Dining At Estancia La Jolla & Spa

Food for Thought

Having grown up in Mexico City and studied in Spain, Frost extenuates the Coastal Californian style of Adobe El Restaurante with a touch of Mexican and Spanish flare. He has also incorpo rated his creative expertise he developed while working in France. The dishes will feature a melting pot of different tastes, fresh produce and bold flavors hat produce exotic combinations that result in a "WOW" experience.

Chef Frost also brings the "chef's farmers market" concept to Estancia La Jolla Hotel & Spa, which supports small farms that specialize in certain produce rather than big corporations that conduct mass production. The result is what Chef Frost describes as comfort foods with a surprise twist - eclectic yet familiar, accessible yet refined. "The food will have more organic products and have a lot of thought put into it," said Chef Frost.

Prior to joining Estancia La Jolla Hotel & Spa, Chef Frost served as Chef de Cuisine at the Prince of Wales in the Hotel Del Coronado. Chef Frost also worked as an apprentice in the 2 star Michelin restaurant "Le Auberge Du Templiers" in France and at the 3 star restaurant "Martin Berasategui" in San Sebastian, Spain.

Since heading the culinary team at Estancia La Jolla Hotel and Spa, he has been recipient of numerous accolades including: Finalist Best New Restaurant 2005, Finalist Best Casual Hotel Dining 2005 and Finalist Best Chef of 2006.