L’Auberge Del Mar has promoted Jon Bautista to Chef de Cuisine. Formerly sous chef, Bautista recently spearheaded the launch of the hotel’s popular new dessert menu inspired by the favorite flavors and desserts of his peers and hotel staff.
A San Diego native, Bautista previously honed his skills in the kitchens of Roy’s restaurants, Alinea in Chicago and iNK Los Angeles. His background includes extensive personal research and training in Japanese, Asian, American and French cuisines, as well as modern cooking techniques.
“I enjoy cooking and developing food that people enjoy eating whether it’s sweet or savory,” says Bautista. “The process is what’s most exciting, especially when it translates into something delicious on a plate.”
L’Auberge Del Mar’s new dessert menu perfectly showcases Bautista’s adventurous and creative approach to cooking. The menu includes a Frozen Yuzu Lime Pie with Lime Sugar and Nori Cookie; Red Velvet Cake with Vanilla Beet, Flexible Chocolate and Cocoa Nibs; Tres Leches with Coconut Macaroon, White Chocolate Powder, Pickled Blueberries and Frozen Milk; and Carrot Cake with Candied Pecans, Carrot Sorbet and Cream Cheese Frosting. With each dish, Bautista kept the flavor integrity of the classic original, but enhanced the dessert experience through both visual appeal and by varying textures, temperatures and aromas on the plate.
Bautista holds an associate of science degree in Culinary Arts from The Art Institute of California. He has participated in numerous San Diego food and wine charity events including San Diego Food and Wine Festival Top 5, Kawasaki Disease Foundation Charity Dinner, San Diego Liver Foundation Dinners, Taste of the Cove, Fruit of the Soul San Diego, LaDainian Tomlinson’s Annual Golf Tournament and Dr. Chao’s San Diego Charger Roy’s Charity Dinner.
posted by Anna Nguyen
04/03/2013
