MEET OUR CULINARY TEAM

Led by Executive Chef Jon Palsson, Town and Country Resort's culinary team is second to none. Combining excellent culinary skills and techniques, original and creative recipes and the freshest ingredients in Southern California, Town and Country's cusisine offers a wide selection for tastes of all kind. From award-winning dishes in ARLO, to mouth-watering comfort food and south of the border favorites in Lapper Kitchen + Tap, to delicious pastries from Jean Marie in THE Market and tasty bites at Monkey Bar, to exciting offerings for banquets and special events, the team delivers. Bon Appetit!

Jon Palsson

Executive Chef

Chef Jon Palsson brings more than 20 years of culinary experience to his position as Executive Chef. Before leading the culinary team at Town and Country Resort, Chef Jon has worked at various San Diego properties including The La Valencia Hotel in La Jolla, Hilton Del Mar, the U.S. Grant Hotel and Sheraton San Diego. Palsson’s interest in the growing casino gaming industry in San Diego led him to accept positions Harrah’s Resort Southern California, Horseshoe Council Bluffs, Harrah’s East Chicago, Harrah’s Atlantic City and Showboat Atlantic City.

Palsson is a member of Chaine des Rottisseurs and has received numerous awards, including the DiRona Award for his work at the Grant Grill in 2001 and 2002, Executive Chef of the Year, Wyndham International 2000, and the Custom Culinary Excellence Award in 1997. He is also active in several charities, bringing his culinary expertise to several fundraising events including Chefs for Kids (1992-1994), the San Francisco Child Abuse Celebrity Golf and Tennis Tournament (1992-1994), Meet the Chefs of Del Mar (1997-2001), and the Junior Seau Foundation (1997-2008). Palsson currently resides with his family in Solana Beach, CA.

George Kapetsonis

Executive Sous Chef

Chef George's deep understanding for the hotel industry comes from his culinary experience at the Marriott Anaheim, Sheraton San Diego Harbor Island, Harrah's Resort Sountern California. "I have always been passionate about cooking since I was little. My family is Greek, and we like to eat." says Kapetsonis. Chef George also competed on Food Network's Chef Wanted with Anne Burrell.

Juan Negrete

Banquet Chef

Juan Negrete leads the banquet culinary team at Town and Country Resort. He has over thirty years of experience cooking in many different capacities including banquets, fine dining and dining outlet kitchens. Juan has been with Town and Country for over 20 years supervising culinary departments in a variety of restaurant and banquet roles. “I’m very passionate about food and creating delicious combinations of flavors. I enjoy working with my team because they inspire me on a professional and also personal level. I’m very proud of what we do at Town and Country and the quality of food and service we provide to our guests.” Prior to joining the Town and Country team, Juan worked at Paradise Point Resort & Spa and the Hilton Mission Bay in their fine dining, outlet dining and banquet departments.

Josh Mouzakes

Chef de Cusine, ARLO

Chef Josh’s vision for ARLO is that the food and beverage program “is not constrained by boundaries.” That’s a perfect description for ARLO’s global influences and his own career which spans two decades. His background includes training at Thomas Keller’s The French Laundry, the three-Michelin-starred restaurant known as one of the finest restaurants in the world.

He has also worked under world-renowned chefs including Guy Reuge at New York's Mirabelle Restaurant in The Three Village Inn as well as Joël Robuchon at his restaurant in the MGM Grand Las Vegas. Past San Diego experience includes four years as chef de cuisine for fine dining and executive banquet chef at the Hotel del Coronado. He also served as Executive Chef at the JW Marriott in Houston, Texas. Chef Josh is a graduate of Johnson and Wales University, one of the nation's top culinary programs, and he competed on Food Network's Beachside Brawl in Summer 2022.

Ernesto Hernandez

Chef de Cusine, Lapper Kitchen + Tap

A San Diego native, Chef Ernesto Hernandez has had a passion for food and service since he was a boy. "I have always loved to feed people and when I can delight them with my food, it's a big rush for me. Lapper is the perfect kitchen for me to engage this passion." With past experiences in the kitchens of Puesto and Burger Lounge as well as several area resorts, Chef Ernesto is uniquely qualified to create Lapper Kitchen + Tap's menu and lead the culinary team.