Dining

Oaks Bar & Grille

Delicious Dining With Premium Views

Open seven days a week for breakfast, lunch and dinner, Los Robles Greens Golf Course's Oaks Bar and Grille offers a delectable assortment of Continental cuisine, regional specialties and savory favorites ranging from burgers and wraps to piled-high sandwiches, fish, salads, pasta and more, all prepared fresh daily on-site by the club's executive chef and culinary team. The full-service bar offers an array of beer, wine and cocktails, including a large selection of micro-brewed beers.

The same mouth-watering food can be catered for special events held at Los Robles. Guests can dine in the restaurant and enjoy panoramic views of the golf course, or phone in their order to enjoy at the turn or before or after a round of golf.

For more information or to place an order, please call (805) 495-6421.



 

 

 

One-of-a-Kind

Culinary Experiences

Chef Jesse Torres has been in the culinary industry for over twelve years, and in that time he has worked as a dishwasher, line cook, prep cook, banquet chef, all the way up to his current Executive Chef position at Los Robles Greens Golf Course and banquet facility. His culinary style is New American, with influences of classic French techniques, as well as his native Latin cuisine from Mexico. In the past year since he has been at Los Robles, Chef Torres has elevated the food quality, taste and presentation to new heights never before seen at this venue. His passion for cooking has brought a new culture into the kitchen at Los Robles and has taken the Food and Beverage department to new heights, and it continues to rise with every plate that Chef Torres delivers from his kitchen.

Specializing in customized events where the menu is different from one event to the next, his diversity in cooking style is a welcome change from chefs in the past who have cooked the same menus over and over again. Chef Torres is constantly challenging himself and his kitchen staff to exceed expectations with regards to menu preparations, kitchen cleanliness, food quality and overall performance from the kitchen at Los Robles. He is also very different from the standard mold of the Executive Chef, as someone who works out every morning and prides himself on nutrition, healthiness and menu creativity, infusing delicious flavors and variety.

His family operated a floral business when he was growing up. As a result of this experience, the presentation of his food is always beautiful and unique, from his plating to garnishes to decorative accents that make each dish he puts out visually appealing. Many different aspects and his training in the kitchen came not from culinary school, but from hard work, attentiveness and a passion for cooking.