Hotel La Jolla, Curio Collection by Hilton has named Ernest Lopez as its new executive chef.
Lopez has more than 25 years of culinary leadership at a variety of luxury properties across the California area.
His previous experience includes a stint at Water View, where he served as executive chef, as well leading the kitchen of Auberge Resorts Collection’s Mauni Lani.
He also served as executive chef at Malibu Farm, the original site of the chain, while opening four additional restaurants across several states, and he was part of the opening culinary team at the Grand Del Mar resort.
In his new role, Lopez will oversee the hotel’s culinary program, including banquets and catering for the property’s 1,600 square feet of events space.
Namely, he will run the site’s penthouse level restaurant and lounge, Sea & Sky, which features a menu of California coastal cuisine.
The appointment follows a recent multi-million-dollar renovation, which overhauled all 110 guestrooms and suites as well as the 11th floor dining and private events rooms.
Adam Lund, general manager at Hotel La Jolla, said: “With abundant experience at luxury coastal resorts and restaurants where sustainable seafood is a key focus, Chef Lopez is a perfect fit for Hotel La Jolla.
“We look forward to seeing how his vision will enhance our culinary offerings and continue to catapult Sea & Sky to the upper echelon of La Jolla dining in its first full fiscal year of operation.”
Lopez will evolve Sea & Sky’s current menu, utilizing locally sourced ingredients to create a wide range of options for guests.
Hotel La Jolla opened five decades ago in the San Diego area, capitalizing on its proximity to the Pacific Ocean and local tourist attractions including La Jolla Village and Birch Aquarium.
Its Sea & Sky restaurant opened in January, earlier this year.
