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Estancia La Jolla Hotel & Spa

With so much culinary talent in San Diego we wanted to create a special collaboration event featuring some of San Diego’s most notable chefs for a Guest Chef Series at Estancia La Jolla Hotel & Spa. Each dinner, guest can enjoy a decadent coursed pairing dinner prepared by locally-celebrated chefs. Come experience exceptional culinary skills and signature dishes prepared by Estancia’s Executive Chef Vincent Savignano with well recognized local chefs including Chef Phillip Esteban from White Rice, Chef Ian Tenzer and Bar & Spirits Creative Director Beau Du Bois from Puesto, Chef Sara Harris from Herb & Sea and Chef Duval Warner from Ranch 45. Each course will be paired with a curated cocktail and or wine to accompany the meal and the chefs will chat about their inspiration for the dishes.

In honor of the launch of our Local Chef Dinner Series, we asked each chef to share their favorite ingredient to cook with is and why.

The series kicks off with Chef Phillip Esteban from White Rice on August 17th. Phillip’s favorite ingredient is Calamansi, also known as Philippine lime, or Philippine lemon. Calamansi is an economically important citrus hybrid predominantly cultivated in the Philippines. “The flavor profile is sweet and sour but so versatile. It can be used for beverages, marinades, preserves or condiments.” says Chef Phillip Esteban

Chef Ian Tenzer from Puesto says his favorite ingredient is tomatoes. “Other than their beauty, various shapes and diverse colors; tomatoes have the incredible ability to be sweet, acidic and full of umami. Playing on a tomatoes ripeness can also provide texture and an incredible depth of flavor. It is the perfect summer ingredient however in Southern California it’s possible to find certain varietals growing year round.” Bar & Spirits Creative Director Beau Du Bois from Puesto favorite cocktail ingredient is apricots. “Every time I work on new cocktail recipes, I have to slap my hand as it reaches for apricot as an ingredient. Apricots are sweet and tangy but also slaps like a peach or a plum. Hell, I’m getting an apricot tattoo in October so stay tuned. Also, if you’ve never had a Hotel Nacional, you haven’t lived.” Join Chef Ian Tenzer and Bar & Spirits Creative Director Beau Du Bois from Puesto on September 14th.

Chef Sara Harris from Herb & Sea will be joining us October 5th. Chef Sara’s favorite ingredient is dill. “It's an underappreciated herb that goes particularly well with seafood and complements lemon, which happens to be my second favorite ingredient.” says Chef Sara.

Estancia will be closing out the series with Chef Duval Warner from Ranch 45 on October 26th. Chef Duval says that his favorite ingredient is grits as “they are delicious and remind me of home.”

Our very own Executive Chef Vincent Savignano favorite ingredient is garlic. Vincent says, “I wouldn’t call it an obsession, but I have a hard time not using it. My favorite way to use it is to marinate a whole bulb overnight in buttermilk, drain it, cover in oil and roast it for an hour. Trust me, you will never look at garlic the same way again.”

Tickets to the Local Chef Dinner Series are now available for $150 per person and include endless food and beverage experiences including complimentary valet parking. Seating is limited, so we suggest reserving your seat before the event sell out! Please view the full calendar by clicking here.

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