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Jonathan Alcala Named Executive Chef at Temecula Creek Inn

08.14.26

Temecula Creek Inn has named Chef Jonathan Alcala as its new Executive Chef, bringing a lifelong love of California cuisine, hyper-seasonal ingredients and community-driven dining to the beloved Southern California retreat. In his new role, Alcala oversees all culinary operations across the property, including Corkfire, Temecula Creek Inn's signature garden-and-flame restaurant, as well as special events and immersive culinary programming.

Alcala arrives at Temecula Creek Inn after most recently serving as Executive Chef at Carter Hospitality Group, where he led culinary operations for more than two years. Before that, he was Executive Chef and Food & Beverage Director at Mount Palomar Winery, where he developed elevated wine country dining experiences. Earlier in his career, he held roles as Executive Chef at Casa de las Campanas and Chef de Cuisine at La Jolla Country Club, building a strong foundation in both large-scale operations and refined, guest-centric dining.

A graduate of the Culinary Institute of America in Napa Valley, Alcala's culinary philosophy draws from the traditions of California cuisine, shaped by his upbringing and early exposure to Baja's rich culinary landscape. Family gatherings built around carne asada and mariscada, along with fishing trips with his father, inform an approach that celebrates conviviality, seasonality and a deep respect for ingredients. He's committed to responsible sourcing, building relationships with local farmers and purveyors, and putting sustainable practices to work in the kitchen.

Since joining, Alcala has introduced a refreshed culinary direction at the property, anchored by a new menu at Corkfire built around a garden-and-flame philosophy. Seasonal California ingredients from the on-site Chef's Garden get elevated through live-fire techniques, including ember roasting, wood-fire grilling and smoke infusion. The new dinner menu features a dedicated Ember section spotlighting flame-driven dishes such as pork chop with citrus brine and mesquite tomato marmalade, braised short rib with herb gremolata and cherry tomato vinaigrette, and salmon with smoked lemon yogurt and chermoula. Paired with an expanded brunch and happy hour program, the menu reflects a culinary identity built on bold, Mediterranean-influenced flavors balanced by the brightness of fresh herbs, citrus and garden-grown produce.

Temecula Creek Inn will also unveil a newly landscaped Chef's Garden adjacent to Corkfire as part of the property's expanded culinary programming. The reimagined space will include a 30-seat communal farm table alongside a custom-built bar and grill, creating an intimate al fresco setting for chef-led dining experiences. Guests can look forward to customizable, multi-course meals crafted from ingredients grown steps away, ideal for small-group dinners, celebrations and private gatherings.

Temecula Creek Inn continues to offer an escape in the heart of Southern California wine country. Following a multi-million-dollar room renovation, the property offers expansive golf courses, scenic walking trails and Corkfire, its signature restaurant driven by garden-and-flame cuisine, panoramic vineyard views and seasonal California cooking elevated by live fire.

For room reservations or more information, visit temeculacreekinn.com. 

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Prince St. Pizza’s Black Currant Big Apple Pie Lands in Costa Mesa

08.11.26

Prince St. Pizza is bringing something new to summer's final stretch, and Orange County gets a taste of it right here at home. The Costa Mesa location at Triangle Square is one of the stops for the brand's first-ever nationwide dessert pizza, available now through Aug. 31.

The Black Currant Big Apple Pie Pizza pairs the cozy, familiar flavor of apple pie with a black currant drizzle and McCormick Black Currant Finishing Sugar. It's a pie that leans into bright, tart berry notes while still delivering that classic end-of-summer sweetness, the kind of dessert that feels like it belongs at a backyard gathering as much as a pizza counter.

The collaboration is well-timed. Black currant is McCormick's 2026 Flavor of the Year, and Prince St. Pizza is among the brand partnerships introducing the berry to a wider audience. Social media personality Hannah Stocking joined both brands to help spread the word, calling black currant the "it girl" of the berry world this year.

The pizza is available at Prince St. Pizza locations nationwide through the end of August, including right here in Costa Mesa.

Prince St. Pizza
1870 Harbor Blvd., Suite 104
Costa Mesa, CA 92627
(949) 220-7107

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