A Los Angeles native, Dolbee started his culinary career at age 18 as a chef tournant for the Ritz-Carlton Laguna Niguel in Laguna Beach. His progression included positions in kitchens around the country from the prestigious Jonathan Club in Los Angeles and Manele Bay Hotel in Hawaii, to Wauwinet Inn in Nantucket and The Sagamore Resort in New York. In 2001, Dolbee joined one of Orange County's top free-standing restaurants, Pinot Provence, as sous chef working under famed culinary master Joaquim Splichel, then went on to earn enthusiastic reviews as Executive Chef of French 75 restaurant in Laguna Beach. In 2004, Dolbee returned to the hotel industry and successfully launched the Four Seasons Beverly Wilshire's acclaimed The Blvd restaurant as chef de cuisine. "I'm thrilled to return to Southern California, and especially to a property that has such great culinary momentum as L'Auberge," said Dolbee. "I love utilizing all styles of cooking and draw inspiration from the freshest local ingredients and global culinary influences."
Dolbee's impressive resume includes multiple appearances at the James Beard House in New York, as well as regional culinary events such as Chefs of Orange County, Star Chefs and Picnics des Chefs. He will relocate to San Diego with his wife and three young children.

I was born in Santa Monica and raised in Palos Verdes, California. San Diego quickly became home for me when I chose UCSD as my college destination. While playing for the collegiate men's soccer team, I suffered four concussions. Hoping to seek some form of "memory aerobics" as rehabilitation, I began bartending. I knew that I loved being around people, but was quickly enamored with the possibilities for creative application within the craft. It has since become my vocation and my passion.

Umbria, a region in central Italy, is a preeminent contributor to the art of cooking; it produces some of the world’s finest olive oils. It also produced another quintessential contribution to the culinary arts in Vincenzo Mauri, genuine food virtuoso and Chef de cuisine at Il Covo Ristornate & Lounge in La Jolla, California. Inspired by the sophisticated flavors of Umbria and the savory tastes of his mother’s home cooking, Vincenzo, or “Enzo,” as his colleagues like to call him, set out to introduce the authentic Roman-Italian dining experience to Southern California. Twenty years ago, he relocated to San Diego, where he has demonstrated his mastery of the craft of cooking at several successful establishments, including Ristorante Pasquale, Tuscany Restaurant, Trattoria Ti Amo and Sante Ristorante. Enzo often explains that, “people are the most important ingredient in life.” He put his theory to practice when he connected with enterprising young moguls Ned Moasis & Issa Qumseya and created Il Covo Ristorante & Lounge – La Jolla’s preeminent destination for Italian cuisine and sophisticated nightlife.

A side from my passion for mixology, I enjoy hanging with family and my best of friends at the beach or any adrenalin punching activity. I believe myself to be genuine and I would never betray the ones I love. I value my family and those who are REAL.I have loved... Lost... and Learned. The three things that every soul should feel. I live for the moment. I love with all my heart. I'm extremely extroverted and energetic. I am a firm believer that the strong will succeed and the weak will only perish. Sum me up in an unbalanced equation of a spontaneous, spunky, sarcastic ball of fun.

In 2000, Repp began his professional career as a Sous Chef and at The Lakes Golf and Country Club. He went on to become Sous Chef at Fairbank Ranch Country Club working under Executive Chef Jeff Lynch.

Repp graduated from Kent State University in January 1996 with a degree in business management. In 2003, Repp pursued his culinary passions at Columbus State University, where he completed the A.C.F. Chef Apprentice Program under Chef James Decker. Lance Repp is now the Executive Chef at the historic La Valencia Hotel in La Jolla, overseeing all aspects of hotel dining, including room service, catering, special events, The Mediterranean Room, the Whaling Bar and Grill, The Sky Room, La Sala Lobby Lounge and Ocean View Terrace.

Celebrated Mixologist Scotty Moises is now leading the expert staff of La Valencia’s beverage program. Moises brings with him years of industry experience as well as a passion for creating trend-setting cocktails, such as the famous Grand Cosmo, winner of the Grand Mariner contest. He can now be found behind La Valencia’s Whaling Bar serving up early 20th-century inspired drinks with an innovative twist, such as the Sazerac made with Rye Whiskey, Peychaud's Bitters Absinthe Wash and garnished with a twist of lemon and the Hemmingway Daiquiri made with 10 Cane Rum, Luxardo, lime and grapefruit.

Michael’s passion for culinary was born in Las Vegas, where he graduated from Le Cordon Bleu College of Culinary Arts. After honing his craft at restaurant Michael Mina at the Bellagio, he became Sous Chef at Vox Wine Lounge for three years. He enjoyed the opportunity to pair food and wine, which led him to the wine region of Healdsburg, CA. His three years at Charlie Palmer’s Dry Creek Kitchen allowed him to develop his niche as a “country cook”, which is how he describes his culinary style. Not only does he incorporate fresh, basic ingredients into all of his creations, but often uses herbs and fruits brought from his home garden. Now at Roppongi Restaurant & Sushi Bar, he’s excited to share this fresh perspective for the San Diego Spirits Festival audience

Despite having begun her professional mixology career a short time ago, Jacqueline is certain her love affair with bartending will stand the test of time. Enamored by the current movement toward blending classic ingredients in fresh and unique ways, she is continually experimenting with flavors, to the delight of her Roppongi guests. Her most recent concoctions have included ingredients like Thai Chilis, adding a little spice to a typically sweet cocktail. She thrives on learning new and interesting techniques, and looks forward to the challenge of competing against some of San Diego’s best bartenders.

Chef Elias' passion for cooking started at a young age. He would always volunteer to cook for his older brother and sister at the age of 3. Chef Elias is a San Diego native and has recently joined the team at Eddie V's in La Jolla. Knowing his entire life he wanted to become a professional chef, he started his career in a small Italian bistro as a dishwasher. He has since worked for great chefs in San Diego such as Antonio Friscia, and Christian Graves. Chef Elias loves to have a great time while he works and believes that his team is the recipe to his success.