eat + drink
A World
of Flavor
Executive Chef Jason Adams
brings 25 years of global
culinary experience to
Monarch Beach Resort.
BY PIA GRACE TORRES
Prior to his new role at Monarch Beach Resort,
Executive Chef Jason Adams spent more than
two decades practicing the culinary arts in
high-end kitchens around the world.
Beginning his career in London in the
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1990s, his first decade in fine dining included
work with Master Chef of France Bernard
Gaume and Master Chef of Great Britain
Idris Caldora, as well as in five-star hotels and
Michelin-starred restaurants.
In 1998, Adams left his home in London to
start his trek around the world. He first joined
The Ritz-Carlton and worked at seven different
international properties, two of which he was
part of the opening team. His global portfo-
lio includes resorts in the U.S. Virgin Islands,
Cayman Islands, Puerto Rico, Massachusetts
and Florida. His most recent executive chef
roles include work at The St. Regis Aspen
Resort in Colorado, the Four Seasons Resort
Nevis in the Caribbean and Omni La Costa
Resort & Spa in San Diego County.
“California was a big move for me,” Adams
says. “I’d never worked on the West Coast in my
career. To know that all of the amazing produce
and product comes from California made it
super exciting for me to base myself here.”
Adams’ love for farm-to-table food and
sweeping views of the coast at an esteemed
resort, combined with his enthusiasm for cre-
ating imaginative dishes, led him to become
part of the Monarch Beach Resort culinary
team in June.
“To join an iconic, luxury hotel (a beautiful
destination with great dining options), that’s
really kind of why I made the move,” Adams
explains. “Knowing that we were going to be
reopening the Monarch Bay Beach Club was a
big attraction for me as well.”
Adams says that he is excited to shift his
attention from solely food to creating a cohe-
sive dining experience. He plans to not only
work with his restaurant teams, but also to
unify all teams at the resort and work hand in
hand with the food and beverage director to
enhance food service throughout the property,
including at the pool, in guest rooms and, of
course, the on-site restaurants.
“You already have a fantastic and beautiful
ambiance of the hotel with stunning views,”
he says. “I want everyone who walks through
our doors to walk away with an experience that
makes them want … to come back for more.”
He has already implemented changes by
establishing a new menu at the Monarch Bay
Beach Club that focuses on California coastal
cuisine and he also developed its brunch menu,
both of which launched during the club’s grand
reopening on July 3. But this is only a small por-
tion of Adams’ plans for the resort.
One of the resort’s main dining establish-
ments, AVEO Table + Bar, is also getting a
refresh. With “aveo” meaning to be hungry and
to desire in Latin, that is the very concept that