Wine Spectator

Culinary Team Profiles


Chef Powers brings 14 years of extensive experience to his role in Southern California. Chef Powers began his Hyatt career in 2012, where he honed his culinary skills at the famed Blue Duck Tavern, a Michelin-starred restaurant at Park Hyatt Washington in Washington, D.C.

His next role took him to Ashby Inn & Restaurant in Paris, Va., before moving on to Hunter’s Head Tavern in Middleburg, Va., and then Vintage Restaurant and Wine Bar in Elkins, W.Va., Chef Powers returned to Blue Duck Tavern and the Hyatt family in 2015, where he quickly advanced to sous chef, taking the dining experience to new heights. Chef Powers graduated with an advanced culinary arts degree from Stratford University.

As chef de cuisine at Vivace, Chef Powers is responsible for developing new menu concepts, while collaborating with the resort’s food and beverage team to design innovative and inspiring dishes for the AAA Four-Diamond Vivace. When not in his kitchen, Chef Powers spends his free time reading, hiking, woodworking and leatherworking and is an avid collector of books.


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.