With more than three decades of experience, Executive Chef Pierre Albaladejo oversees Park Hyatt Aviara Resort, Golf Club & Spa’s complete culinary operations, including three restaurants, the lobby lounge, banquet facilities, room service, menu and recipe development, and management of the hotel’s kitchen staff. Originally from Dax, France, Chef Albaladejo graduated from the Culinary Institute Lycee d’ Enseignement Professionel de Capbreton in Landes, France and held posts at the three-star Lucas Carton in Paris, two-star Café de Paris in Biarritz and Palais de L’Elysee in Paris in the private kitchen of President Francois Mitterand. Chef Albaladejo’s passion lies in the inspiration and creation of new dishes with an emphasis on utilizing fresh, local produce and paying respect to each ingredient in order to maximize taste. In 2020, Chef Pierre led the transformation of all resort outlets which was part of the property-wide renovation.

A graduate of the Art Institute of Los Angeles, Jesse A. Paul has been cooking in San Diego since 1999. Chef Jesse has held positions in some of San Diego's most prolific restaurants, serving as the Executive Chef of the Mosaraz Hotel in Point Loma, the Chef and Owner of The Wooden Spoon in Escondido, and Chef de Cuisine for Vivace at the Four Seasons Aviara. Prior to that Jesse was the Executive Chef of Star of the Sea, where he was inducting into the Chaine de Rottissuers. He has also worked as the Pastry Chef / Sous Chef at L'auberge Del Mar and Top of the Cove in La Jolla. Chef Jesse places a primary focus on seasonal and local ingredients to highlight scratch-made cuisine, while also placing a huge emphasis on zero waste and sustainability.

Chef Meljohn Sebastian brings a wealth of Hyatt experience and a passion for innovative seafood dishes. He began his career at Hyatt Regency La Jolla as a sushi chef and went on to lead kitchens at Grand Hyatt San Diego and Andaz San Diego Gaslamp, where he helped revitalize menus and enhance the dining experience. Along the way, he launched his own venture, San Diego Poke Company, celebrating the freshest local fish through both traditional and unique takes on the beloved Hawaiian staple. At Pacific Point, Sebastian will introduce a refreshed menu emphasizing his coastal seafood favorites including bluefin, toro, blue prawns and more.