Wine Spectator

Culinary Team Profiles


Leading the culinary team at Vivace's is Chef de Cuisine Kevin McCarthy. Originally from Philadelphia, PA he studied Culinary Arts at the Restaurant School at Walnut Hill College and moved to San Diego, CA where developed an appreciation for the local produce. Chef McCarthy believes in sourcing local ingredients and purveyors, both of which play a major role in his seasonal menu development, for which he continuously utilizes the freshest ingredients. When he's not working, Kevin can be found surfing local surf breaks throughout Southern California, cooking at home with his fiancee and friends, or checking out new restaurants and local breweries.

I graduated from the Restaurant School at Walnut Hill College in Philadelphia, PA with an associates degree in culinary arts in May of 2003. While attending culinary school I gained experience in the summers working as a line cook for two years at Braca's Cafe in Sea Isle City, NJ. Upon graduation, I begin my culinary career working as a sous chef at Plate Restaurant in my hometown of Ardmore, PA. I worked at Plate for 3 years and in March of 2006 I moved to downtown Philadelphia, PA searching for new culinary experiences. I began working in Philadelphia, PA as a cook one for Sole Food Restaurant at the Loews Hotel. I worked at Sole Food Restaurant until September of 2008 when I began working at The Fountain Restaurant at the Four Season's Hotel as line cook and banquet cook. In November of 2009, I moved to San Diego, CA seeking new opportunities and began working at the Park Hyatt Aviara Resort in February of 2009. In my free time I enjoy surfing, drinking craft beer with friends and hanging out with my cat, Diego.


With more than a decade of experience working in highly-regarded kitchens in Europe and the United States, Executive Chef Pierre Albaladejo has perfected his contemplative and respectful style of cooking. Chef Albaladejo oversees Park Hyatt Aviara Resort’s complete culinary operations, including four restaurants, the lobby lounge, banquet facilities, room service, menu and recipe development, and management of the hotel’s kitchen staff.  

Chef Albaladejo’s culinary style pays respect to each ingredient in order to maximize taste. Creating new dishes, drawing from the abundance of local, fresh ingredients from San Diego, challenges and inspires him to continually update the hotel’s food program.

Chef Albaladejo joined the resort in 2003. Before joining Park Hyatt Aviara Resort, Chef Albaladejo was the Executive Chef for Four Seasons Resort Maui at Wailea where he and his team helped to earn the resort several prestigious culinary awards. Prior to that, Chef Albaladejo was the Executive Chef for Ritz Carlton Hotel Company in Rancho Mirage and at the Hotel Arts Barcelona (a Ritz Carlton Hotel) in Spain.

A native of Dax, France, Chef Albaladejo graduated from the Culinary Institute Lycee d’ Enseignement Professionel de Capbreton in Landes, France. His culinary career in France included posts at the three-star Lucas Carton in Paris, two-star Café de Paris in Biarritz and Palais de L’Elysee in Paris in the private kitchen of President Francois Mitterand.

Chef Albaladejo currently lives in San Diego with his wife and three children. When he’s not in the kitchen, you can find him surfing at one of the local beaches.