SAN DIEGO—Omni San Diego Hotel at the Ballpark has appointed Jaime Olivares as executive chef, placing the San Diego native in charge of the property’s culinary program across its restaurants, rooftop venue, and event operations.
Olivares brings nearly 30 years of hospitality and culinary leadership experience to the role. He will oversee menu development and dining experiences at Tortuga Pool & Rooftop Bar, Ace Porter, and Fres.co, and direct F&B offerings for meetings, weddings, and other special events hosted at the hotel.
A San Diego native, Olivares developed his passion for cooking alongside family members. After serving in front-of-house operations, he transitioned to the kitchen, advancing from line cook to sous chef, banquet chef, executive sous chef, executive chef, and F&B director.
Before joining Omni San Diego Hotel at the Ballpark, he served as F&B director and executive chef at Andaz San Diego and held leadership positions with Hyatt Mission Bay Spa & Marina and other Southern California hospitality brands, building a reputation for guest-focused dining experiences, operational leadership, and culinary innovation.
In his new role, Olivares will lead Omni San Diego Hotel’s culinary strategy, with an emphasis on seasonal menus, locally sourced ingredients, and partnerships with area farmers, producers, and minority-owned businesses. His vision includes customized menus and elevated dining experiences for corporate meetings, conferences, weddings, and social events.
“Omni San Diego Hotel at the Ballpark sits at the center of one of the city’s most exciting neighborhoods, and our culinary program should reflect that same energy,” Olivares says. “Whether guests are joining us before a Padres game, relaxing on the rooftop, or attending a corporate event, we’re creating menus that celebrate local ingredients, bold regional flavors, and the welcoming hospitality San Diego is known for.”
Located adjacent to Petco Park in downtown San Diego’s Gaslamp Quarter, Omni San Diego Hotel at the Ballpark offers multiple dining venues, including Tortuga Pool & Rooftop Bar, which features coastal-inspired cuisine and skyline views; Ace Porter, serving elevated American fare alongside local craft beverages; and Fres.co, a grab-and-go café offering coffee, pastries, and light meals.
Olivares’ appointment reinforces the hotel’s commitment to enhancing its culinary offerings for both leisure travelers and meeting attendees through locally inspired cuisine, sustainable sourcing practices, and memorable hospitality experiences.
