Ember & Rye

Fire-kissed steaks and imaginative dining overlooking the Aviara Golf Course

Meet the Chef

Ember & Rye is a signature concept created by acclaimed chef, restaurateur, television personality, and cookbook author Richard Blais.

A Culinary Institute of America graduate, Blais trained in celebrated kitchens including The French Laundry, Daniel, Chez Panisse, and elBulli. His playful creativity and respect for technique helped shape Ember & Rye as what he describes as a steakhouse—but with room to reinterpret tradition.

The restaurant’s kitchen is led by Executive Chef Jon Bautista, who brings the concept to life through refined cooking, seasonal ingredients, steaks, and coastal seafood. Park Hyatt Aviara

A Steakhouse with Personality

Located at the Park Hyatt Aviara Golf Club, Ember & Rye overlooks the 18th green of the Arnold Palmer-designed course and the landscape surrounding Batiquitos Lagoon.

The dining room combines the polish of a resort restaurant with the warmth of a vintage California clubhouse. The kitchen centers many dishes around fire, embers, and carefully prepared meats while giving classic steakhouse traditions a contemporary personality.

The Signature Experience

Premium steaks and fresh seafood anchor the menu, supported by seasonal vegetables, creative accompaniments, and an extensive wine and cocktail program.

The result is sophisticated without feeling overly formal—an experience designed for celebrations, resort guests, golfers, and local diners.

Why It Matters

Ember & Rye shows how Carlsbad’s resort dining scene has evolved. Its combination of a nationally recognized chef, skilled local culinary leadership, coastal ingredients, and destination setting helps position Carlsbad as a serious culinary community.