Enjoy stunning ocean views and farm-to-table cuisine expertly paired with the finest local and international wines at Lido at Dolphin Bay. Lido at Dolphin Bay also offers both on and off premise catering to suit your event needs. We invite you to experience Lido at Dolphin Bay, take advantage of no corkage fee on the first two bottles, and take part in exceptional Weekend Champagne Brunch and Weekday Sunset Happy Hour.
Executive Chef Jacob Moss
Jacob began his culinary career in the fifth grade when his mom informed him that he would be responsible for one meal a week. Jacob began preparing meals that were both fresh and delicious.
While attending Butte College in Chico, California, Jacob took a part time job in the kitchen of the Canyon Oaks Country Club and the rest, as they say, is history. Discovering a true passion for preparing food, Jacob decided to pursue a formal culinary education and graduated from Le Cordon Bleu College of Culinary Arts in Pasadena, California in 2006. As part of that educational experience, Jacob completed a three month externship at Ristorante Rossini located in Florence, Italy. When Jacob returned to America, he was employed by Noe Restaurant located in the Omni Hotel in downtown Los Angeles.
Working alongside Executive Chef Glenn Ishi, Jacob learned the nuances of preparing Neo Bistro cuisine featuring fresh and high quality ingredients.
With an array of new culinary skills, Jacob returned to the Rawbar in Chico and served as their Sous Chef. Working with and learning from Executive Chef, Jorge Vasquez and Master Sushi Chef, Masaki Tanaka, this culinary trio created a menu that has earned the Rawbar the "Best of Chico Award" for the last ten years.
Jacob moved back to the Central Coast of California in 2010 and took on the job as Sous Chef at Café Roma in San Luis Obispo. After only six months, he became the Head Chef and with the Rizzo family, created one of the finest menus of authentic Italian cuisine in the area.
Jacob accepted the position as Sous Chef at Lido Restaurant in the Dolphin Bay Resort & Spa in early 2012 and has grown into the roll of Executive Chef. He feels honored to be a part of the Lido team and he shares the philosophy of creating an innovative menu with locally cultivated, organic food