Monarch Beach Resort Moments Magazine Issue 8 | Page 14

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 14 MONARCHBEACHRESORT.COM 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