Chef News is sponsored by the the Kitchen Porters Club
L’Auberge Del Mar, an award-winning Noble House Hotels & Resorts property standing proudly in the heart of Del Mar, Calif., announced the appointment of Sergio Jimenez as Executive Chef. Overseeing all culinary operations across the property, including the resort’s signature oceanfront restaurant Adelaide, Jimenez brings a wealth of experience in luxury hospitality as he looks to further elevate the guest experience at the beloved resort.
“It’s an honour to join the talented team at L’Auberge Del Mar and contribute to a property so deeply cherished by the community,” says Chef Jimenez. “I hope to create experiences that bring people together through thoughtful, seasonal cuisine, and moments that are inspired by the spirit of the California coast.”
Chef Jimenez’s culinary journey began in childhood, cooking alongside his family and discovering a passion for flavour and craft at an early age. He entered the professional kitchen as a teenager at San Diego’s iconic Mister A’s, where he quickly developed a reputation for precision and perseverance. The experience instilled a deep respect for discipline, consistency, and excellence, values that continue to define his approach today. Over the years, he refined his skills in many of San Diego’s most celebrated kitchens, including Avant Restaurant at the Rancho Bernardo Inn, where he helped launch a successful culinary program and trained staff in modern service execution.
Chef Jimenez’s arrival ushers in a new era for L’Auberge Del Mar’s culinary identity as the resort continues to shape the standard for modern California dining. Drawing inspiration from coastal flavours and global influences, his cuisine celebrates seasonality, sustainability, and artistry. At Adelaide, Chef Jimenez has reimagined the breakfast, brunch, and lunch menus with inventive yet approachable dishes, with an all-new dinner menu set to debut in this winter. Brunch standouts include a Croque Madame with brioche toast, honey-roasted ham, béchamel sauce, and a sunny-side egg, as well as a California crab omelet with Dungeness crab and farm-fresh eggs. Lunch highlights feature a steak au poivre crafted with prime flat iron beef, fries, and a port wine mushroom demi, alongside prawn bucatini with fire-roasted tomatoes, wild mushrooms, garlic, shallots, and lemon zest.
Beyond the kitchen, Jimenez is celebrated for his leadership and dedication to mentorship, fostering the next generation of culinary talent. Outside of work, he enjoys baseball, traveling to discover new culinary destinations, and exploring flavours that spark his next inspired creation.
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Chef News is sponsored by the the Kitchen Porters Club
