Enjoy stunning ocean views and farm-to-table cuisine expertly paired with the finest local and international wines at Lido at Dolphin Bay. Lido at Dolphin Bay also offers both on and off premise catering to suit your event needs. We invite you to experience Lido at Dolphin Bay, take advantage of no corkage fee on the first two bottles, and take part in exceptional Weekend Champagne Brunch and Weekday Sunset Happy Hour.
Executive Chef Jacob Moss
Jacob began his culinary career in the fifth grade when his mom informed him that he would be responsible for one meal a week. Jacob began preparing meals that were both fresh and delicious.
While attending Butte College in Chico, California, Jacob took a part time job in the kitchen of the Canyon Oaks Country Club and the rest, as they say, is history. Discovering a true passion for preparing food, Jacob decided to pursue a formal culinary education and graduated from Le Cordon Bleu College of Culinary Arts in Pasadena, California in 2006. As part of that educational experience, Jacob completed a three month externship at Ristorante Rossini located in Florence, Italy. When Jacob returned to America, he was employed by Noe Restaurant located in the Omni Hotel in downtown Los Angeles.
Working alongside Executive Chef Glenn Ishi, Jacob learned the nuances of preparing Neo Bistro cuisine featuring fresh and high quality ingredients.
With an array of new culinary skills, Jacob returned to the Rawbar in Chico and served as their Sous Chef. Working with and learning from Executive Chef, Jorge Vasquez and Master Sushi Chef, Masaki Tanaka, this culinary trio created a menu that has earned the Rawbar the "Best of Chico Award" for the last ten years.
Jacob moved back to the Central Coast of California in 2010 and took on the job as Sous Chef at Café Roma in San Luis Obispo. After only six months, he became the Head Chef and with the Rizzo family, created one of the finest menus of authentic Italian cuisine in the area.
Jacob accepted the position as Sous Chef at Lido Restaurant in the Dolphin Bay Resort & Spa in early 2012 and has grown into the roll of Executive Chef. He feels honored to be a part of the Lido team and he shares the philosophy of creating an innovative menu with locally cultivated, organic food
Executive Chef Maegen Loring
With a keen palate, extensive knowledge of cuisine, accomplished technical skills and a passion for food, Executive Chef Maegen Loring is one of those rare people who are what they do. Her life experiences have always, in one way or another, been about food. Maegen’s cooking career began at an early age. In first grade her trusting mother would give instructions for the meal that had been planned for that evening’s dinner and under her mother’s watchful eye the meal was prepared. An avid reader at a young age, cook books were soon a part of Maegen’s bedroom library. With freedom to experiment and the appropriate reading material, her skills and sensibilities improved. With experience, knowledge, and her mother’s trust.
For her high school years, Maegen moved to Canada to live with her father, a math professor. Here, her cooking skills and knowledge continued to grow under new influences. In her mother's house cooking was guided by creativity- food in the pantry and spontaneity. In her father's house the cooking was planned and often by the book. With her father, Maegen learned the importance of cooking technique and procedures. She tackled each new recipe with as much vigor and joy for the disciplined approach as she did for the creative approach at her mother’s house.
In her early career, Maegen worked with chefs she respected and was able to further improve her technical skills and knowledge in ways that only come from hands-on experience. Not content to spend all of her time in the kitchen, Maegen’s adventurous nature has often taken her out of the kitchen and around the world. Whether traveling with her grandparents in Indonesia or her husband in Europe, her experience of each country is centered on her experience of the food. In her travels Maegen discovered the one constant from culture to culture, which has become her personal and professional mantra, “what grows together, goes together”. She was early to embrace the abundance of our local farmer’s markets and utilize farm fresh ingredients as a basis for her cuisine. This has become a standard on the Central Coast but Maegen was among the first to actively promote the concept among her peers and with her clientele. She has further developed the concept with wine and food pairings, making her a favorite among wine makers and oenophiles alike.
Director of Food & Beverage Todd Brown
Todd Brown has worked in nearly every aspect of the food and beverage industry, rising through the ranks and gaining the hands on experience necessary to lead a multifaceted resort culinary team. As a child, his parents owned a small chain of restaurants where Todd would help in a variety of ways from pouring sodas to filling ice cream cones. He spent his high school years washing dishes and bussing tables after school and on weekends. While completing his degree in Economics at California State University, Bakersfield he also worked as a server, bartender and even spent time as a line cook. In 1994 Todd moved to San Luis Obispo with his family and made his name at 1865 Restaurant. There, he worked his way up to General Manager and spent five years in that position, forming strong bonds with local producers, purveyors and food artisans. Todd accepted the position of Food and Beverage Director at Lido Restaurant in 2010 and continues to ensure the highest caliber of service and quality of cuisine at Lido Restaurant. In addition to his passion for food, Todd brings a passion for wine as well. As Lido Restaurant’s resident Sommelier, he has grown the Lido Restaurant wine and spirits program to include over 400 selections from popular local wineries to rare and hard-to-find varietals and vintages.