Located on the Coastline of California, the surrounding area is embodied in Lido’s lifestyle and cuisine. Passionate about food, Lido at Dolphin Bay combines local seafood, meats, grains and produce into dishes that evoke the very spirit and history of the region. Executive Chef Director, Jacob Moss, is constantly rewriting the rule book, seeking new ways to ensure each seasonal menu provides unique and flavorful offerings. Lido has expertly selected over 800 wines to pair with our delectable cuisine. Whether enjoying a romantic dinner for two or celebrating a special occasion with many, the sweeping views of the Pacific make for a breath-taking dining experience.
“I feel honored to be a part of the Lido Team and I look forward to sharing my philosophy of creating an innovative menu with locally cultivated and organic food.”
~ Jacob Moss, Executive Chef Director
Jacob began his culinary career in the fifth grade when his mom informed him that he would be responsible for one meal a week. 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.
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 in early 2012 and has grown into the role of Executive Chef Director. Jacob’s creativity and passion of Contemporary California Cuisine, as well as the industry, are shown through his seasonal menus and the exceptional guest experience we offer in our restaurant.
Share the finest ocean front resort experience with someone special by giving them a gift card from Dolphin Bay Resort & Spa. Gift cards are available in any whole dollar amount over $25 and may be purchased for a luxurious stay, a dining experience in Lido at Dolphin Bay or for a gift of relaxation at The Spa at Dolphin Bay.
For gift card purchases, please contact our Guest Services Representatives at (800) 516-0112.