Omni La Costa Resort & Spa (Carlsbad)
2100 Costa Del Mar Road
Carlsbad, California 92009

MEET THE CHEFS OF OMNI LA COSTA RESORT & SPA

The master artisans who make the tastes of Omni La Costa Resort & Spa possible

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Jason Adams

Executive Chef Jason Adams

Chef Jason Adams has more than 20 years of culinary experience at luxury hotels and resorts in England and across the United States and Caribbean. In line with this passion for organically grown cuisine, Chef is spearheading the revival of Omni La Costa’s beehives by cross-pollenating them with lavender, peppercorn and fennel to produce a unique infusion of flavors while also overseeing the process of barrel aged hot sauces made at the resort. Chef Jason stays true to sustainable practices by utilizing ingredients that are grown right at the resort or from local farms.

When Chef Adams is not cooking up magnificent creations in the kitchen you may find him scuba diving, watching his favorite soccer team or trying out new restaurants in the San Diego area. A native of the United Kingdom, Chef enjoys comfort food including shepherd’s pie, bangers & mash and fish & chips, in addition to flavors from his travels, especially the Caribbean. He also enjoys family life with his wife Jennifer and two young sons, Jax and Jake.

Executive Pastry Chef Keith Wallace

Keith Wallace was born in Miami Florida, the second oldest in a family of seven. As a child he took on many household responsibilities, including cooking, which he learned from his grandmother. She taught him to bake signature creations like sweet potato pie, bread pudding, banana pudding and sweet coconut pound cake. As his culinary passion grew, Keith began to play with unique local flavors like mangos, key limes, guava, grapefruit, papaya and various types of oranges. He went on to train under the most notable pastry chefs in the hospitality industry, including John Martinez, Chocolate Master; Stuart Wallen, Pastry Chef ; Antonio Bachour, Master Pastry Chef; and Michael Gillian, Executive Chef. Chef Wallace became a Pastry Chef at The Four Seasons Hotel Miami, leading to opportunities at The Meat Market Restaurant Group followed by Gurney’s Montauk Sea Water and Spa, before becoming the head Pastry Chef at Omni La Costa Resort & Spa.

Chef Wallace’s vision is to bring local California flavors to creative new signature desserts. He pulls inspiration from the beautiful, picturesque landscapes found around Omni La Costa. He plans to incorporate edible flowers grown at the resort and working with Executive Chef Jason Adams to create desserts and amenities that feature honey from La Costa beehives.

In his spare time, Keith enjoys spending time with friends and family, and catching up on his favorite show on Netflix, “The Chef’s Table”. He is also a connoisseur of the arts, often visiting museums on a day off.

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