MEET THE CHEFS OF OMNI SAN DIEGO HOTEL
The master artisans who create the unique the tastes of Omni San Diego
Wenceslao Zavala is an esteemed Executive Chef renowned for his innovative approach to creating exceptional culinary experiences. With over 18 years of expertise in the culinary world, he has honed his skills across a wide range of cuisines and techniques, solidifying his reputation as a leader in the field.
Hailing from Tijuana, Baja California, Wenceslao's culinary journey began early, inspired by outdoor excursions with his grandfather. This connection to nature sparked a deep passion for food and a desire to explore how the natural world can influence and enhance the culinary experience. From a young age, Wenceslao’s understanding of food was shaped by its origins and the elements that bring it to life.
His career path led him to formal culinary training at a Culinary Art School in Tijuana, where he refined his skills and gained a comprehensive understanding of the art of cooking. Wenceslao also expanded his horizons through a transformative six-month internship in Barcelona, Spain, where he immersed himself in European culinary traditions and innovative techniques, further deepening his expertise.
Known for his dedication to quality ingredients, creative flavor combinations, and meticulous attention to detail, Wenceslao’s work has earned him several accolades. One of his most notable recognitions includes receiving the 2022 Gastronomic Award for Best Food Truck by Canirac Rosarito, Mexico, which highlights his unwavering commitment to excellence.
Currently based in Rosarito, Baja California, Wenceslao draws inspiration from the region’s vibrant culinary scene and natural beauty. Outside the kitchen, he enjoys deep-sea fishing and experimenting with smoking and grilling meats and seafood—passions that inform his cooking and continue to fuel his creative drive.
As the Executive Chef at Omni Hotels & Resorts San Diego, Wenceslao leads his team with a focus on pushing the boundaries of gastronomy. By emphasizing local, seasonal ingredients and fostering a culture of creativity and collaboration, he elevates the culinary experience for guests and continues to inspire the next generation of chefs.
