With more than three decades of experience, Executive Chef Pierre Albaladejo oversees Park Hyatt Aviara Resort, Golf Club & Spa’s complete culinary operations, including three restaurants, the lobby lounge, banquet facilities, room service, menu and recipe development, and management of the hotel’s kitchen staff. Originally from Dax, France, Chef Albaladejo graduated from the Culinary Institute Lycee d’ Enseignement Professionel de Capbreton in Landes, France and held posts at the three-star Lucas Carton in Paris, two-star Café de Paris in Biarritz and Palais de L’Elysee in Paris in the private kitchen of President Francois Mitterand. Chef Albaladejo’s passion lies in the inspiration and creation of new dishes with an emphasis on utilizing fresh, local produce and paying respect to each ingredient in order to maximize taste. In 2020, Chef Pierre led the transformation of all resort outlets which was part of the property-wide renovation.

Chef Charlotte brings over a decade of experience from some of France’s most prestigious hotels and restaurants to the Park Hyatt Aviara culinary team as Executive Pastry Chef. Known for her refined technique and passion for innovation, she elevates the pastry experience with every creation. Her career includes notable roles such as Assistant Executive Pastry Sous Chef at the three-Michelin-Key Hotel Bel-Air in Los Angeles and Pastry Chef at Breadblok, where she focused on gluten-free, organic, and refined sugar-free baked goods. In France, she honed her skills at world-renowned establishments including the three-Michelin-Star Pavillon Ledoyen under Yannick Alléno, a one-Michelin-Star restaurant, and the two-Michelin-Star Intercontinental Paris Le Grand Hotel. With a dedication to excellence and a deep love for her craft, Chef Charlotte brings creativity, leadership, and a touch of artistry to every dessert served at Park Hyatt Aviara.