• In-bungalow dining breakfast with sunny side egg, roast potatoes and salad, toast, coffee and fresh fruit
    In-Villa Dining
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  • Crowds gathered around long dining table in sunny Seasons Restaurant as server stands with tray of appetizers
    Seasons Restaurant
    Details
  • Close-up of hands placing white bowl with scoops of sorbet on wicker table
    Palmera Pool
    Details
  • Outdoor pool and pool terrace, white lounge chairs, a square table and four chairs, turquoise umbrella, palms
    Summits Grill
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  • Seasons Barista Bar
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All Food and Drink

In-Villa Dining

Enjoy PREP, Aviara’s private dining delivery service led by Chef Tom Prescott that offers customized, contactless and thoughtful culinary experiences.

Seasons Restaurant

Filled with natural light and modern beach-town charm, this is the culinary epicentre of our Residence Club, specializing in farm-to-table cuisine with an emphasis on local, seasonal ingredients.

Palmera Pool

Spend the day splashing around Palerma Pool without having to worry about what you’ll do for lunch – our poolside menu offers something for everyone.

Summits Grill

Take a break from the water for some fresh fish tacos, a blackberry jalapeño margarita or grilled cheese for the little ones – all enjoyed al-fresco around Summits Pool.

Seasons Barista Bar

Need a pick-me-up? Our coffee shop serves everything from artfully prepared lattes to grab-and-go sandwiches to hand-selected bottles of California and New World wines.

We can arrange virtually anything. +1 (760) 603-3700 Contact

The Team

A male chef crossing his arms in black chef clothes in front of a brick wall.

Tom Prescott

Restaurant Sous Chef

A native of Chesapeake, Virginia – where the beach was a major part of his childhood – Chef Tom is thrilled to be living by the ocean here in North San Diego. Cooking since the age of 10, he went to school on both an academic and music performance scholarship, pursuing theatre and music, and developing his skills in piano, flute, clarinet and trumpet. He then turned his focus to gastronomy. After graduating from the Culinary Institute of America, he worked at numerous notable restaurants across the country, including Bourbon Steak at Four Seasons Hotel Washington, D.C., and Edge Steakhouse at Four Seasons Hotel Denver. Most recently, Chef Tom was an educator at the Auguste Escoffier School of Culinary Arts in Boulder, Colorado – one of the top culinary schools in the United States.

“I often think of the flavours of a dish in terms of music,” Chef Tom explains. “Bass notes, harmonic progressions, echoes, discordancy – those are terms I use a lot in describing a dish to myself and others. It’s like I’m ‘hearing’ the flavours."

Culinary Experiences

I view each dish as its own movement within the symphony of a meal. Each can be distinct with highs, lows and different sounds, but everything needs to be in harmony.

Tom Prescott Restaurant Sous Chef