Experience Garden to Table Dining
Nestled in the heart of Oceanside's grand oceanfront estate: The Seabird Ocean Resort & Spa, is Piper. Inspired by the beauty of global influences and regional purveyors, this family-friendly restaurant is a staple in Oceanside, San Diego County's downtown corridor. Steps away from the Oceanside Pier, Piper offers a delicious bounty of breakfast, brunch and lunch classics and spectacular dinner entrees, all boasting the freshest ingredients along SoCal's coastline. Enjoy fresh, handmade pastas and garden-to-table delicacies in a bright, convivial, California-coastal setting just off the beach. Stop by in the morning for breakfast and freshly pressed juice. By night, Piper transforms into a warmly intimate space with an open kitchen, full bar, and wraparound outdoor patio.
Meet the Chefs
Chef Chris Carriker
A Pacific Northwest native, Chef Chris Carriker attended culinary school at Western Culinary Institute before spending many years honing his skills in Portland where he earned a reputation for his forward-thinking, farm-fresh sensibilities in the kitchen. He quickly rose in his career, starting back of house and working his way up to serve at the helm of several acclaimed restaurants including 23Hoyt, Bluehour and Wildwood. He also served as Executive Chef at Portland's former Gilt Club where he was invited to cook at the prestigious James Beard House, further solidifying his status as a leader within the industry.
His professional journey eventually brought him to San Diego in 2017 where he served as Chef de Cuisine for Avant Restaurant at Rancho Bernardo Inn, as well as Executive Chef of International Smoke, Chef Michael Mina’s first venture in the city. He also held the position of Corporate Chef for the Empress Restaurant Group which encompasses esteemed establishments spanning Death by Tequila, Wokou Ramen and California Native. Most recently, Carriker served as Chef de Cuisine of Park Hyatt Aviara Resort Golf Club & Spa where he managed culinary operations at Ponto Lago, leading the restaurant to earn a Forbes Four-Star Award and achieve AAA Five Diamond status. Outside of the kitchen, his talent has shone on national television, where he claimed victory on a 2019 episode of Food Network's "Chopped."
As Chef de Cuisine of The Seabird Ocean Resort & Spa, Carriker oversees operations and culinary programming at the signature restaurant, Piper. Carriker curated Piper’s new menu by adding an elevated touch to globally inspired dishes catering to the world traveler. Continually yearning for an inclusive culinary environment, he draws inspiration from the freshest and most distinctive seasonal ingredients of the California coast with family-style home dining, creating an interactive gastronomic adventure that not only captivates the palate but also engages guests in an exploration of flavors. Carriker brings his extensive restaurant experience and passion for flavorful, innovative fare to The Seabird, emboldening the culinary team to discover and deliver the finest flavors of Southern California.
Pastry Chef Jacqueline Fuente
Pastry Chef Jacquelin Fuentes brings over a decade of expertise to The Seabird Ocean Resort & Spa, where she leads the creation of desserts and pastries for Piper, Piper To Go, and all banquet events. An accomplished bilingual graduate of The International Culinary School at The Art Institute, Chef Fuentes has honed her skills at prestigious luxury brands such as The Ritz-Carlton, Fairmont, and JW Marriott. She specializes in crafting visually stunning and flavorful pastries, with particular expertise ranging from intricate petit fours to sophisticated European desserts.
Throughout her career, Chef Fuentes has been instrumental in menu development, team supervision, and event preparation. Prior to joining The Seabird, Chef Fuentes served as Pastry Sous Chef at several luxury hotels, including Laguna Cliffs Marriott Resort & Spa, The West Hollywood EDITION, and Ritz-Carlton LA Live. In these roles, she led pastry teams, developed innovative seasonal offerings, and orchestrated large-scale banquet events. She also played a pivotal role in the successful openings of multiple outlets, showcasing her adaptability and commitment to excellence.
Inspired by her early fascination with cooking shows on Food Network, Chef Fuentes developed a deep passion for the culinary arts, particularly drawn to competition shows featuring chocolatiers and sugar artists. Her creative process is driven by cherished memories from her childhood and a passion for travel, as she strives to evoke joy and nostalgia in her guests through her desserts. Outside of the kitchen, Chef Fuentes can be found exploring the rows of farmers markets alongside her daughter, discovering new ingredients and gathering inspiration for her next creation.
Chef Fuentes's masterful combination of culinary creativity, management experience, and dedication to the craft has established her as a dynamic and innovative leader in the industry.