La Costa Welcomes Chef Gina Rodriguez to Bluefire Grill

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. March 18, 2009

MARCH 18, 2009 - La Costa Resort and Spa's has appointed Gina Rodriguez Chef de Cuisine of its signature BlueFire Grill. In her new role, Rodriguez will oversee daily kitchen operations and menu development of the 324-seat restaurant.

Chef Rodriguez comes to La Costa from the Ventana Room at the acclaimed Loews Ventana Canyon Resort in Tucson, AZ. She was the first female chef to lead the Ventana Room kitchen, and the only female chef to earn her restaurant the coveted AAA Five-Diamond rating for 2008. Her success in the Ventana Room also resulted in an invitation to prepare dinner at the prestigious James Beard House in New York City, an honor to which all chefs aspire.

Although both her mother and grandmother are retired cooks, Rodriguez nearly missed her culinary calling. Armed with a degree in Behavioral Psychology, her professional life began in human resources. Unfulfilled, Gina enrolled in the Scottsdale Culinary Institute in Scottsdale, AZ and has been a rising star in the kitchen ever since.

"I always felt that the culinary field picked me," says Rodriguez. "It's in my blood, both my mother and grandmother retired from the kitchens. Sometimes you just have to follow your heart and trust your instincts."

Le Cordon Bleu trained, Gina has developed a culinary style she describes as Contemporary New American, which combines classical French technique with Spanish, Italian and Mediterranean influences. Her mentors include her mother (no surprise!) as well as noted celebrity chef and restraunteur John Besh of New Orleans and Master Chef Mark Ehrler. Specializing in 'from scratch cooking', Gina insists that her creations be visually pleasing, offer exciting flavor combinations and maintain the integrity of the individual ingredients.

"Since our dining experience begins with the eyes, each presentation must be visually appealing," she says. "Simplicity is important, as are well-balanced flavors. Much of my inspiration comes from fresh local ingredients and everyday dialog with my 'foodie' friends and chef pals."

Gina's first order of business at BlueFire Grill is the spring menu. While the menu is still in development, a few of her new menu items will include Spring Turnip and Yukon Potato Soup and Scallop and Lobster filled Roasted Piquillo Pepper.

The 324-seat BlueFire Grill is designed not only to take advantage of California's famous agronomy and fresh seafood, but also its delightful weather and scenic environs. Designed by the well-reputed Puccini Restaurant Group, BlueFire Grill is the centerpiece of the plaza that winds its way from La Costa's lobby and clubhouse, past boutiques, to its dramatic spa. In keeping with the architecture of La Costa, BlueFire Grill's exterior is stucco, punctuated by timber trellises and a Spanish tiled roof. An outdoor patio with fire pits and custom fountains allows diners to enjoy the perfect San Diego weather.

Inside, guests find a contemporary Southern California Mission motif that includes stone and wood floors, a green bottle fireplace, hand blown glass flower fireplace wall, timber ceilings and an indoor fountain. Wrought iron accents adorn doors, railings and lanterns, offering the final touch on the California Mission theme. The warm sensual ambience is further assured through the use of rich leathers, silk pillows and floral patterns in such inviting colors as goldenrod, sunset orange and dark umber.