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Online Reservations

Online Reservations

Meet Our Head Chefs

from The Vineyard Rose Restaurant


Executive Chef José Esparza

A Man Standing In Front Of A Tree Posing For The Camera

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 Chef, 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.


Sous Chef Peter Garcia

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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