San Marcos CA— Eat.Drink.Sleep. is pleased to welcome Jarrod Moiles as the new Executive Chef of Decoy Dockside in San Marcos. Moiles brings extensive experience in some of San Diego’s most renowned kitchens to the lakefront restaurant. Known for its stellar New American cuisine as much as its stunning waterfront location, Decoy Dockside, the signature restaurant of Lakehouse Hotel & Resort features two distinct levels of dining.
“Chef Moiles has the unique ability to deliver an engaging experience both behind the scenes and on the dining room floor.,” said Dave Warner, Corporate Executive Chef. “We’re looking forward to extending the team’s culinary reach through his hands-on approach and guidance in the kitchen while developing thoughtful new menus at Decoy.”
Growing up in rural Massachusetts, Moiles’ relationship with food began at a young age. Between harvesting vegetables in his family’s garden and shopping at local dairy and chicken farms to cooking and eating meals together, Moiles developed a strong connection to both fresh ingredients and the rituals behind enjoying them.
These early experiences inspired his successful career. Moiles completed his culinary training at Johnson & Wales University before accepting his first Executive Chef position at Tiano’s in western Massachusetts at the age of 23. Over the next thirteen years he grew his role in various kitchen environments including steakhouses, Italian restaurants and sushi bars where he showcased his ability in menu development, team engagement and intimate private dinners while working with local purveyors. Decoy is excited to harness these dynamic abilities while reinvigorating its kitchen.
In San Diego, Chef Moiles served as Executive Chef of Rancho Valencia. During his tenure, Rancho Valencia achieved multiple restaurant and resort honors, including AAA Five Diamond
Hotel status and Four Diamond Restaurant recognition; Forbes Travel Guide Five-Star Hotel ranking and Four-Star Restaurant; “America’s Best Culinary Hotel” from the Boutique Hotel Awards; Open Table “Diners’ Choice.” and Travel + Leisure “World’s Best Awards” as a Top 15 resort in the U.S. and Top 50 worldwide. Earlier this year, U.S. News & World Report ranked Rancho Valencia the top California Resort and top California Hotel; Best USA Resort (#5) and Best USA Hotel (#9). Most recently, he served as the Corporate Executive Chef of Patio Group.
Decoy’s vast menu is centered around New American Cuisine inspired by the great outdoors. The two-story restaurant serves dinner upstairs daily, Sunday brunch and more casual fare downstairs at Dock Bar. Moiles will focus on reimaging these menus and introducing a fresh dining experience to guests.
Progressive cuisine. Stylish lounges. Luxury accommodations. Urban retreats in unexpected places. San Diego based Eat.Drink.Sleep. offers a memorable service experience in hip locales appealing to smart, forward thinking clientele. Well-known for welcoming guests with inspirational design, top rated amenities and authentic experiences, properties in the EDS portfolio have been recognized by Conde Nast, Travel & Leisure and The New York Times. For a complete list of properties, visit www.eatdrinkandsleep.net.