Estancia La Jolla Hotel & Spa Names Katie Weber as Executive Chef

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USA, La Jolla, California. March 14, 2025

Estancia La Jolla Hotel & Spa, a recently renovated, award-winning Noble House Hotels & Resorts property in the heart of La Jolla, introduced new members of its culinary leadership team. Executive Chef Katie Weber, Executive Sous Chef Daniel Garcia and Banquet Chef Karina Ortiz will usher the storied property into its next era of culinary excellence, inclusive of a revitalized approach to the food and beverage experience across the property.

"We're incredibly proud of the food and beverage experience we've built at Estancia La Jolla," said general manager Eric Jenkins. "Each of our outlets showcase different flavor profiles and techniques that diversify our collective experience and under the leadership of Chefs Katie, Daniel and Karina, we're positioned to innovate and expand our offerings to ensure the most elevated, immersive food and beverage experience possible."

Executive Chef Katie Weber began her culinary journey in the heartland of Cedar Rapids, Iowa, where she was surrounded by the rich agricultural traditions of her extended farming family. Citing early trips to the farmer's market with her mother as her culinary inspiration, she has long appreciated the beauty of seasonal ingredients - a passion that has shaped her culinary philosophy. Following the completion of her culinary education, Weber found herself in San Diego, where she has since spent two decades honing her craft in some of the city's most notable kitchens. Her previous roles include chef de cuisine for Blue Bridge Hospitality Group and most recently The Lodge at Torrey Pines, where she spent ten years mastering her skills through various roles including executive sous chef and chef de cuisine. At Estancia La Jolla, Weber showcases her commitment to California seasonal cuisine through the menus at signature outposts Mustangs & Burros, Greenfinch Restaurant, The Palma Bar & Grill and The Trading Post Café & Bar. She is responsible for overseeing menu development and execution at each outlet as well as in-room dining and culinary offerings for meetings, groups and weddings.

A culinary veteran with more than two decades of experience, Executive Sous Chef Daniel Garcia oversees daily culinary operations at Estancia La Jolla. Boasting a rich tenure in San Diego's culinary scene, Garcia previously served as chef de cuisine at city's Winery Restaurant & Bar and the Bahia Resort Hotel, where mastered the art of menu development and team management while successfully fostering a collaborative work environment. At Estancia La Jolla, Garcia leads culinary operations under Chef Weber's guidance and is dedicated to consistent innovation through menu development, maximization of efficiencies and ensuring a top-tier guest experience across all venues. He is known for his success in management and kitchen operations which have propelled his industry growth.

Banquet Chef Karina Ortiz is responsible for the development and execution of all culinary offerings for large-scale events at Estancia La Jolla. She has spent over a decade building her presence in the San Diego culinary industry with previous roles including chef de cuisine at The Westin San Diego Bayview; sous chef at the iconic, culinary-driven Petco Park and banquet chef at La Valencia Hotel in La Jolla, Calif. She has a proven track record for success in kitchen management, team mentorship and the production of high-volume, high-quality culinary offerings that minimize food waste, furthering Estancia La Jolla's sustainability initiatives.

"Katie, Daniel and Karina each bring admirable excitement for an inspired F&B experience, culinary creativity and notable leadership abilities that make them the ideal additions to the Estancia La Jolla team team," said Jenkins. "They bring a collective enthusiasm for providing a standout food and beverage experience at each of our outlets as well as through group dining and we're proud to have them leading the next era of food and beverage at Estancia La Jolla."