Andaz San Diego has welcomed Jeremy Rosa as Executive Chef, bringing a new culinary perspective to the hotel’s dining program and its signature rooftop restaurant, The Rooftop by STK. Rosa oversees culinary and stewarding operations across the property, leading a program centered on creativity, collaboration and memorable guest experiences.
A Southern California native, Rosa was born in Anaheim and grew up across Orange County, the San Fernando Valley and Riverside. His career reflects a commitment to culinary innovation, hospitality and community. He has also participated in charitable culinary events, including Table for Ten, Harvest Moon Festival and Festival of Chefs.
Rosa’s leadership extends beyond the dishes he creates. He is passionate about mentoring emerging culinary professionals and building collaborative kitchen teams where ideas can grow from brainstorming and recipe development into finished dishes. His approach pairs creativity with accountability, operational excellence and continuous improvement.
“I’m excited to join Andaz San Diego and work alongside a talented team to continue building a culinary program that feels connected to the energy of the hotel and the city around us,” said Rosa. “For me, the best menus start with collaboration and creativity, and I’m looking forward to bringing that approach to The Rooftop by STK while creating dishes and experiences that give both locals and hotel guests a reason to keep coming back.”
Rosa’s vision is taking shape in refreshed menus served from breakfast through dinner at The Rooftop by STK. The offerings balance familiar favorites with his own creations, bringing approachable dishes and Southern California influences to the rooftop.
Breakfast is served daily from 7 to 11 a.m. Highlights include the SoCal Benedict with heirloom tomatoes, crushed avocado and chipotle hollandaise; The Explorer Omelette with chorizo, tomato and jalapeño; and Mexican French Toast with Ibarra chocolate, powdered sugar, butter and maple syrup. Lighter choices include Avocado Toast, a Mango Parfait with coconut chia milk and an Acai Bowl with fresh berries and granola.
Rosa’s signature dishes anchor the lunch and dinner menu. New offerings include Baja-Style Fish Tacos with mahi-mahi, pico de gallo, cotija, shredded cabbage and cilantro crema; Saku Tuna Carpaccio with white balsamic, arugula, chimichurri, avocado, red onion and radicchio; and Burrata with toasted pistachios, salsa macha and sourdough toast. The menu also features Esquite & Flank Steak Tacos with Tajín and pickled onions, Steak Skewers with parsley, cilantro and pickled red onion-chili relish, and Crispy Calamari with garlic aioli and smashed cucumbers.
House cocktails include the Maracuyá Spritz with Aperol, passion fruit and prosecco; the Matcha Collins with gin, matcha, lemon, yuzu lime soda and cucumber; and the Pacific Beach, made with blanco tequila, mango, lime, pineapple and coconut water. Zero-proof cocktails, wine and local craft beer are also available. Happy Hour is offered daily from 3 to 6 p.m.
Located on the rooftop of Andaz San Diego in the Gaslamp Quarter, The Rooftop by STK offers skyline views, a rooftop pool, cabanas and live entertainment. Open to hotel guests and locals, the venue pairs Rosa’s new menu with a rooftop setting for dining and gathering in downtown San Diego.
