Your version of Microsoft Internet Explorer is not supported for secure online transactions. Would you like to update your IE browser?
Clicking on the following links will update content below
Omni Hotels offers guests online check-in. Save time at the front desk and check-in online 48 hours prior to arrival and we will have your room ready when you arrive.
Simply pull up your reservation online up to 6 p.m. hotel time and confirm your billing details and you will be set!
View reservations in your Select Guest Account
You can retrieve your Omni Hotels reservation information by entering the last name on the reservation and your confirmation number.
Nights to Next Level:
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.
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.
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.