Executive Chef Jakob Esko – The Ritz, Half Moon Bay

How many times have you stepped into a situation where you can’t explain synchronicity? This seems to happen to me more than I can keep track of, but when it aligns remarkable cuisine, outstanding wine and chefs, whose professional and personal personalities compliment each other in the most inspiring way, I tend to take note and follow their paths as one comes to rely on their expertise and passion deeply rooted in their craft – – this is my experience with Jakob, Chef Esko. 

© Executive Chef Jakob Esko, Half Moon Bay – – Courtesy of The Ritz-Carlton

It was the summer of 2013 and the pleasure of dining on the rooftop of a boutique hotel in Georgetown, just minutes away for downtown DC and subsequent dining experiences (Capella, Rooftop – DC, Capella – DC and Wave – Barcelona,) set the course for this post.  Six years later and by way of DC and Barcelona, I now find myself at one of most amazing oceanfront spas and golf resorts (The Ritz Carlton – Half Moon Bay California) where my dear friend and skilled Executive Chef Jakob Esko now calls home at restaurant Navio and where the pleasure of dining was met with open arms and palates.

FILIPA PATO “38” – Extra Brut, Bairrada, Portugal NV
Ahi Tuna Ribbons – Mustard Fruit, Black Sesame, Basil
Half Moon Bay Spot Prawns – Prawn Royal, Lemon Foam, Nori Sponge Cake
Hal Moon Bay Spot Prawns – Prawn Royal, Lemon Foam, Nori Sponge Cake
2017 Weingut Gunderloch, Kabinett Feinherb, Rheinhessen, Riesling
Kabocha Squash Gnudi – Huckleberry Gastrique, Brown Butter, Ricotta Cheese
Spaghetti Chitarra – Dungeness Crab, Eureka Lemon, Saffron
ROSATI – Cabernet Sauvignon, Mendocino, California 2010
Lamb Loin – Pistachio, Arugula, Elderberry
Ratafia – French Liqueur

Pumpkin Mousse, Dehydrated Pumpkin Cake, Butterscotch Ice Cream


I also had the pleasure of meeting the team who assist with the flawless flow of culinary delicacies and whose experience, passion and commitment to excellence, are the ideal match for Chef Esko’s impeccable standards.


Executive Chef Jakob Esko & Executive Sous Chef Roberto Riveros Leyton
David Fernandez – Chef Garde Manger
Artemis Baghdanian – Assistant Pastry Chef
Ernesto Jacobo – Chef De Partie

For me, the most enduring and humbling actions, are those of gratitude. When that acknowledgement is bestowed upon those setting fire to food, in the most creative and artisanal form, one tends to approach each dish with a sense of reverence and awe.  This continues to be my experience and my reason for Sagacious Palate.  So, to the magnificent team at Half Moon Bay – – I Thank You for allowing yet another terrific experience.  My anticipation for the return is great and I’m counting the days.

© Restaurant Navio, Half Moon Bay – – Courtesy of The Ritz-Carlton


The Ritz Carlton – Half Moon Bay California

1 Miramontes Point Road
Half Moon Bay, California 94019

(650) 712-7000