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


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.

Chef Adam

Executive Sous Chef Adam Solowitz

Chef Adam Solowitz brings 12 years of experience to the team at Omni La Costa Resort & Spa and developed a love for food at a young age. Chef Adam’s mother owned a deli for 10 years and his father owned a bakery for 25 years, allowing him a first-hand look into the culinary world that fueled his passion for cooking. Before coming to Omni La Costa, our Executive Sous Chef gained experience at prestigious locations such as The Hyatt Regency Phoenix and Agua Caliente Casino Resort & Spa.

Chef Adam is a strong advocate of using sustainable and local ingredients and incorporates this passion into buffet and banquet menus. From the ingredients used for his dishes to the garnishes and décor used in his culinary displays, most of the products come from local vendors or are freshly picked from the gardens found around Omni La Costa. When he’s not at the resort, Adam enjoys going to Disneyland at least twice a month with his family. And while he has a passion for creating unique cuisine, his guilty pleasure is indulging in a deliciously chewy chips ahoy cookie.

Executive Pastry Chef Keith Wallace

Chef Keith comes to us from Gurney’s Montauk Sea Water Spa in New York and brings a wealth of experience from such icons as Four Seasons and The Ritz-Carlton.

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


Executive Banquet Chef Greg Smith

Greg Smith, Omni La Costa Resort & Spa’s Banquet Chef, has always had a strong passion for food, growing up in a home where the art of cuisine was celebrated. Greg found a personal connection to gastronomic culture from a young age, but it wasn’t until he was 23 years old that he decided to pursue a career as a chef. Greg graduated from the Art Institute of California—Los Angeles in 2003 with a degree in Culinary Arts. Following graduation Greg’s culinary career took off; he has worked at various prestigious locations such as The Ritz- Carlton, The Four Seasons Resort Nevis and New York City’s Robert Restaurant under famed chef David Waltuck.

In 2016, Chef Greg joined Omni La Costa Resort & Spa as Banquet Chef, bringing his exquisite palate and creativity to our team. Chef is working on the development of Omni La Costa’s bee program and house hot-sauce creation, and furthering Omni La Costa’s commitment to fresh, sustainable dishes by integrating these ingredients into banquet menus. In his downtime Chef Greg enjoys golfing, hiking, going to the beach and checking out the latest movie releases. Even with the ability to concoct delectable culinary dishes, his favorite foods are classic favorites like pizza, pasta and a great burger.