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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 Raul Vargas began his culinary journey in high school when he took classes and fell in love with cooking. His high school culinary arts teacher, who was a CIA graduate of pastry, helped fuel his passion even further by acting as a mentor and giving him as many tips and tricks as possible.
After high school graduation Raul attended the Arizona Culinary Institute where he refined his skills and graduated in 2010. He went on to build an impressive resume working at the Renaissance Marriot in Glendale where he trained under Marcos Seville, The Arizona Biltmore and joined the Omni family as the head banquet chef at Omni Scottsdale Resort & Spa at Montelucia. After a year and a half of working in at our sister property Raul continued on with the Omni brand and became Executive Banquet Chef at Omni La Costa.
Raul’s favorite part of being a chef is the challenge of not knowing what each day will bring. New requests and events allow him to exercise his creative skills and come up with unique and out-of-the-ordinary dishes every day. He plans on using his creativity to highlight Omni La Costa’s commitment to using sustainable and local products. He loves incorporating farm-to-table concepts whenever possible and wants to add to our banquets menu to highlight this.
When he is not cooking up a storm in our kitchens, Chef Raul enjoys staying at home cooking paella and watching his favorite shows on Netflix like Chopped, Chef’s Table and Burnt. He also enjoys attending music festivals whenever possible.
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.