Chez Loma, an iconic restaurant in Coronado for over five decades, is writing a compelling new chapter in its storied history. Under the Director of Operations and Operating Partner Diego Girault, the renowned French restaurant has undergone a significant transformation, promising guests an innovative dining experience while staying rooted in its classic traditions.
“I’m the Director of Operations and an Operating Partner at Chez Loma, where I’ve been managing the restaurant since 2021,” Girault said, adding that he took on this leadership role with clear intent. “I took over operations in 2021 with the mission of restoring Chez Loma’s reputation and elevating the guest experience after the challenges of the COVID era. Over the last few years, we’ve strengthened the team, modernized our systems, and rebuilt the restaurant into one of Coronado’s standout dining destinations.”
Chez Loma’s legacy is well known in Coronado, where it has been a dining staple for over 50 years. Although it went through a difficult period during the pandemic, it has since made a strong comeback. “Today we’re honoring its long history while introducing new energy, new talent, and a renewed commitment to excellence,” said Girault.
Leading the charge in the kitchen is the newly appointed Executive Chef Lucas Moreira. “Our Executive Chef, Lucas, is originally from Brazil. He began his culinary career at a very young age and went on to train and work in multiple Michelin-starred restaurants around the world,” Girault explained. “He brings a combination of technique, discipline, creativity, and passion, and he is fully committed to taking Chez Loma to the next level.”
The choice to invite Chef Lucas to Chez Loma was a thoughtful and forward-looking decision. “I saw tremendous potential in Chef Lucas as a young, driven chef with global experience, strong skills, and genuine passion for French cuisine. His energy, talent, and ambition aligned perfectly with the direction we want to take Chez Loma.”
Chef Lucas has already begun leaving his mark on the restaurant’s identity, revamping the entire menu. Some of the new dishes are already being introduced, and, according to Girault, the impact is better experienced than described. “He’s bringing refined, modern French cuisine that blends classic technique with bold, creative signature plates you won’t find anywhere else.”
Chez Loma’s evolution isn’t limited to its kitchen. The restaurant is being re-shaped by fresh perspectives at every level of leadership. “I recently partnered with Javier Hernández Pons, a talented restaurateur with successful concepts in both Los Angeles and Mexico City,” Girault noted. “His support and expertise have been instrumental in Chez Loma’s evolution. The momentum and growth we’re seeing today would not have been possible without him.” With this expanded leadership, every detail, from hospitality to operations and ambiance, has been reimagined.
These changes have brought a fresh energy to Chez Loma. “Guests can expect Chez Loma to feel exciting again, still true to its French roots, but refreshed with modern interpretations and unique signature dishes. It’s classic French cuisine, elevated with creativity and made to feel contemporary, vibrant, and distinctly ‘Chez Loma.’”
For Girault, the inspiration behind these changes is clear: a desire to grow, improve, and honor Chez Loma’s long-standing legacy while pushing it into a new era. “We want to provide Coronado with a restaurant that feels both timeless and innovative.”
Girault reiterated that experiencing these changes firsthand is crucial, as it’s the only way to genuinely feel the new energy within Chez Loma. “I would like to personally invite everyone in Coronado who hasn’t visited in the last couple of months to come give us another opportunity. We’ve been working tirelessly to create something truly special and worthy of the island. Our team is proud of the direction we’re heading, and we’d love for the community to experience the new energy, new menu, and elevated hospitality at Chez Loma.”
VOL. 115, NO. 50 – Dec. 10, 2025
Dining and Cooking