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Meet Our Head Chefs

from The Vineyard Rose Restaurant


Executive Chef José Esparza

Meet José Esparza, Executive Chef at South Coast Winery Resort & Spa's signature all-day restaurant The Vineyard Rose Restaurant. Chef Esparza oversees all culinary operations and develops the menus at both South Coast Winery Resort & Spa and Carter Estate Winery and Resort. The resorts’ contemporary American cuisines feature California ingredients, promoting healthy lifestyle menu selections. In addition to The Vineyard Rose Restaurant, Esparza oversees in-room dining, all banquets, weddings and other special events with fellow Chefs Bryan Kashak & Peter Garcia.

Chef Esparza has risen through the high-end culinary and hospitality ranks over the last decade, starting as a cook at the former Las Campanas restaurant in Rancho Cucamonga, Calif. Most recently, he served as Executive Sous Chef at South Coast Winery Resort & Spa, highlighting sustainable farm-to-table resources. He continues to collaborate with award-winning South Coast Winery Master Winemaker Jon McPherson to offer guests wine-friendly pairings to enjoy with their meals.

Before joining the team at South Coast Winery, he was Chef de Cuisine at the renowned Mission Inn Hotel & Spa in Riverside, Calif., serving four years in that position and before that serving five years as Sous Chef at that same resort. He graduated from Kitchen Academy in Hollywood, Calif., with a professional culinary arts degree. Chef José has worked with Executive Sous Chef Bryan Kashak for many years and they have proven to develop a leadership culture that brings out the best in their entire culinary team. Executive Chef Esparza is constantly striving to improve the way the kitchen operates and leading his team to help create the perfect wine country experience.

When Chef Esparza isn't working he enjoys spending quality time with his family.


Executive Sous Chef Bryan Kashak

Chef Bryan Kashak is dedicated to planning, creating and executing exemplary culinary dishes that provide joy and memorable experiences. He takes great pride in his administrative and artistic leadership at The Vineyard Rose Restaurant. “I just love cooking. It came easy to me,” explains Chef Bryan. He was awarded ‘Most likely to Succeed’ when graduating from The Culinary Academy in Riverside, California in 2012. His ambition, talent and positive work ethic led him to an Executive position within 7 years in the profession.

Starting as a Line Cook at The Historic Mission Inn Hotel in Riverside, Bryan was eager to learn and moved forward training at Las Campanas Restaurant, Garde Manger, The Mission Inn Restaurant and Banquets until he earned the title of Banquet Sous Chef in 2015. This gave him the opportunity to create High Tea and Sunday Brunch menus, execute dinners for large special events. Always ready to grow, Chef Kashak was pleased to accept the position as Sous Chef in 2017 and join the team at South Coast Winery in the heart of Temecula’s Wine Country.

Long before he began his career in the Culinary Arts, Bryan had a passion for food and enjoyed figuring out how to put ingredients together in order to bring happiness to others. He even recalls enrolling in a summer cooking class at 8 years old and preparing dinners for his family. As an adult, Chef Bryan still spends his days off cooking for his friends, family and neighbors. His son loves his fresh home-made sushi and his 3 year old daughter puts in a weekly request for his baked salmon! “Being a Chef is a way of life,” says Chef Bryan with a smile.

Chef Bryan Kashak contributes much of his expertise to his exceptional mentor Chef Loren Lawe; who was Executive Chef at The Ritz Carlton Huntington Pasadena prior to working with Chef Bryan at The Historic Mission Inn Hotel and South Coast Winery. Chef Bryan was named ‘Manager of The Year’ at South Coast Winery in 2019. Today, Chef Bryan Kashak values the collaboration of his associate Chefs José Esparza and Peter Garcia and their entire culinary team who are committed to complimenting the peaceful views and refreshing wine with the perfect savory dish to complete the Temecula Wine Country Resort experience.


Sous Chef Peter Garcia


Sous Chef Peter Garcia began his career at 16 years old in San Diego at a small restaurant called The Big Kitchen. Through some connections he made in his early years he moved to the banquet department at the Pan Pacific Hotel where he first experienced larger production events that the hotel would host and cater. This experience would lead him to work at other large hotel chains in San Diego such as The Omni and the Manchester Grand Hyatt. This added many more years to his experience of working to create food for large banquets which often included events for several thousand people.
 

It was at this point in his career that Chef Garcia decided to pursue his formal culinary education at The Art Institute of San Diego Culinary Arts. Following the completion of his education he moved to Riverside County after meeting the love of his life and he soon began working at South Coast Winery after getting married in 2014.



Call to speak with someone about a new or existing reservation.

(844) 865-5592