Amaya at Fairmont Grand Del Mar offers the true intimacy and enjoyment of the complete dining experience while presenting seductive Italian cuisine.
“We are fairly grounded in the classics,” says Executive Chef Jeffrey Jake. “Our well-executed and approachable food anticipates your next request.”
Amaya offers a classic Mediterranean look and feel, that is both opulent and comfortable. The patio offers transformative al fresco dining at its best.
From spiny lobster to buying off the specialty produce truck that comes to his kitchen dock every Thursday, Jake understands well the power of a purchasing philosophy to sustain all three concepts: local, organic, and sustainable. For smaller special events, he visits Chino Farms for fruits and vegetables.
The menu changes with the seasons, or when an ingredient calls the chefs name. When pressed for a unique bill of fare, Jake steers diners toward the squid ink linguini with prawns and house cured bacon.
Amaya has recently acquired local rescued bee hives, and will be utilizing the honey for their savory, sweet and cocktail programs.
New chef de Cuisine Anthony Stagnaro has just been sworn in, most recently from Restaurant 189 in Los Angeles, where he was Executive Chef for Dominique Ansel. “He is young, talented, and passionate about his craft,” says Jake. “We can only anticipate his impact on the local San Diego Restaurant scene…stay tuned.”
Amaya at Fairmont Grand Del Mar
5300 Grand Del Mar Ct, San Diego, CA 92130