Keoni Simmons - Executive Chef

Keoni Simmons, Executive Chef

Leading the innovative culinary team at The Hollywood Casino Jamul, Executive Chef Keoni Simmons has dedicated over 15 years to the culinary industry. As a Southern California native, he’s developed an appreciation for California style cuisine and supports local purveyors all over San Diego.
“To me, there's no great chef without a great team. - Daniel Boulud”

Cheryl Cruz - Sous Chef

Cheryl Cruz, Sous Chef - Loft 94

Chef Cheryl Cruz is native to San Diego, California. She has been in the culinary industry for over 10 years and alumni from The Art Institute of California – San Diego, graduating in 2004.

Chef Cheryl joined the Hollywood Casino Jamul opening team as Sous Chef for Loft 94, her passion for creating great food and love of craft beer made it a perfect match for the beer garden. Her style of cooking is inspired by using freshest ingredients and the sense of community that is brought by food.

Joseph Cotillon - Sous Chef

Joseph Cotillon, Chef de Cuisine - Tony Gwynn's Sports Pub

Originally from the northern California Bay area, Chef Joseph learned his cooking skills at an early age from his grandmother, cooking for his large Filipino family while growing up. He first started cooking professionally at the Four Points Hotel by Sheraton in San Diego, working his way up from prep cook to Executive Chef. While working he also attended San Diego Culinary Institute and graduated with a culinary certification. 

He has experienced high volume by working through the nationally famous Comic Con and San Diego conventions during his seven year tenure at the Hard Rock Hotel in the Gaslamp. Chef Joseph is excited about this new chapter in his career as Chef de Cuisine at Tony Gwynn’s Sports Bar.

Frank McDonald - Food Court Chef

Frank McDonald, Food Court Room Chef

Frank McDonald, 21 years of food and beverage experience. The majority of those years was with Marriott International. Prior to his role as Room Chef at Hollywood Casino Jamul San Diego, Frank was the Sous Chef of The Buffet and Banquets at Viejas Casino and Resort.

"Food equals friends, family & fun. I’ve been making sure your experience matches my own for over 21 years. My specialty is learning the person behind the name tag. Happy employees make & serve better food."

Michael Montoya, Sous Chef - Final Cut Steak House

Michael Montoya, Sous Chef - Final Cut Steak House

Chef Michael Montoya attended the Art Institute of California- San Diego. Michael started his cooking career at a Canyon Villas, learning the basics and classic cuisines. He was then recruited by Harrah’s Resort Southern California, where he worked his way from buffet and eventually to Fiore Steak House. His passion for food and red carpet service event led him to Final Cut Steakhouse. Chef Michael and his culinary team are at your service to provide a sophisticated culinary experience using the freshest local products that Southern California has to offer.