TEMECULA, CALIF.—Temecula Creek Inn announces the appointment of Chef Jonathan Alcala as Executive Chef, bringing a lifelong passion for California cuisine, hyper-seasonal ingredients, and community-driven dining to the beloved Southern California retreat. In his new role, Alcala will oversee all culinary operations across the property, including Corkfire, Temecula Creek Inn’s signature garden-and-flame restaurant, along with special events and immersive culinary programming.
“Chef Jonathan Alcala brings a perspective that feels deeply connected to Temecula, where agriculture, community and the outdoors naturally come together,” said Stan Gershkovich, General Manager, Temecula Creek Inn. “His cooking reflects that, and the garden-and-flame direction he is bringing to Corkfire creates exactly the kind of sensory, memorable dining experience that encourages people to slow down, share a meal and really take in where they are.”
Alcala joins Temecula Creek Inn following his most recent role as Executive Chef at Carter Hospitality Group, where he led culinary operations for over two years. Prior to that, he served as Executive Chef and Food & Beverage Director at Mount Palomar Winery, where he developed elevated wine country dining experiences. His earlier roles include 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. Inspired by family gatherings centered around carne asada, mariscada and fishing trips with his father, his approach celebrates conviviality, seasonality and a deep respect for ingredients. He is committed to responsible sourcing, fostering relationships with local farmers and purveyors, and implementing sustainable practices in the kitchen.
Menu Built Around Garden-and-Flame Philosophy
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 drawn from the on-site Chef’s Garden, 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. Alongside an expanded brunch and happy hour program, the menu reflects a culinary identity driven by bold, Mediterranean-influenced flavors balanced with the brightness of fresh herbs, citrus, and garden-sourced produce.
Temecula Creek Inn will unveil a newly landscaped Chef’s Garden, located adjacent to Corkfire, as part of the property’s expanded culinary programming. The reimagined space will feature a 30-seat communal farm table alongside a custom-built bar and grill, serving as an intimate al fresco venue for chef-led dining experiences. Guests will enjoy customizable, multi-course meals crafted from ingredients grown steps away, offering a highly personalized setting 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 alongside expansive golf courses, scenic walking trails and Corkfire, the property’s signature restaurant driven by garden-and-flame cuisine, panoramic vineyard views, and seasonal California cooking elevated by live fire.
Go to temeculacreekinn.com.
