Augie Saucedo has been appointed Executive Chef at Estancia La Jolla Hotel & Spa
Estancia La Jolla Hotel & Spa, an award-winning Noble House Hotels & Resorts property, today announced the appointment of its new executive chef, Augie Saucedo. A seasoned professional, Saucedo brings two decades of experience in his role where he is responsible for maintaining and elevating the outstanding culinary experience the treasured Southern California property has become synonymous with.
A native of Riverside, Calif., Saucedo spent much of his childhood in Southern California in addition to spending five years in Chile. He attended culinary school at Orange Coast College in Costa Mesa, Calif., building upon his passion and developing his skill set for culinary arts. He then moved on to the Mission Inn Hotel in Riverside, Calif. where he was mentored by celebrated Executive Chef Joe Cochran before relocating to San Diego. He has held various roles within celebrated San Diego restaurants and hotels including Donovan's Prime Seafood, Sycuan Casino Resort, Hotel Republic San Diego, Autograph Collection and Brothers Signature Catering & Events. Most recently, Saucedo served as the corporate executive chef for the San Diego outposts of The LOT, a luxury entertainment and dining destination. At Estancia La Jolla Hotel & Spa, Saucedo is responsible for overseeing and directing all culinary operations for the hotel, inclusive of the dining experiences at signature restaurants Mustangs & Burros and Greenfinch Restaurant & Bar as well as reimagining in-room dining and catering offerings for meetings, groups and events.
Outside of the kitchen, Saucedo enjoys spending time with family and loves watching basketball, football and baseball.
