For decades, Poseidon on the Beach has been an oceanfront landmark in Del Mar. Built on a deep connection to the sea and the community around it, Poseidon was created as a place to gather – where great food, warm hospitality, and panoramic ocean views come together effortlessly. Generations of guests have celebrated life's everyday moments and special occasions here, making Poseidon a true part of Del Mar's dining heritage.
"Poseidon is a place where the health and happiness of our team and guests are at the heart of every decision and recipe."
Chef Jamal Mourad leads the kitchen at Poseidon on the Beach, bringing energy, passion, and global culinary influences to every dish. Originally from Morocco, his training spans France, Disney World's Jiko restaurant, and acclaimed kitchens across the U.S., shaping his California fusion style.
Since joining Poseidon in 2009, Chef Jamal has crafted menus that highlight fresh, seasonal, and sustainably sourced ingredients, with a focus on seafood and coastal classics. He draws inspiration from his travels to France, Morocco, Belgium, Mexico, the Caribbean, and the Netherlands, infusing his dishes with bold flavors and thoughtful technique.
Regularly seen engaging with guests, Chef Jamal fosters a joyful, collaborative environment in the kitchen, ensuring every dish reflects care, quality, and the spirit of the Pacific. His philosophy is simple: with high-quality ingredients, sometimes all you need is salt, a squeeze of lemon, and attention to detail.
At Poseidon, his cooking blends innovation with heart, creating meals that are familiar yet elevated – dishes meant to be shared, savored, and remembered.
Born and raised in Italy, Mario has dedicated his life to hospitality, beginning at a young age while helping in his grandparents' hotel and restaurant. His passion for creating memorable guest experiences led him to build an international career spanning luxury hotels, Michelin-starred restaurants, resorts, banquet operations, and high-volume dining venues.
Throughout his career, Mario has worked in renowned hospitality destinations including Milan, London, Chicago, Hawaii and California.
His experience includes Michelin-starred restaurants in London and Milan, Relais & Chateaux properties, luxury resorts, business hotels, and casual dining concepts. He has successfully managed a wide range of operations, from intimate wine dinners and fine dining experiences to large-scale banquets, fashion shows, gala dinners, and special events.
A lifelong student of food and beverage, Mario has completed wine education programs in Milan and California, further strengthening his expertise in hospitality and guest service.
With nearly two decades of leadership experience, Mario brings a unique blend of European hospitality traditions and modern operational excellence. His passion remains rooted in creating exceptional experiences for guests, developing strong teams, and fostering a culture of genuine hospitality whenever he works.
Our approach to cooking is guided by respect – for our ingredients, our guests, and the ocean that inspires us. We focus on seasonal seafood, daily fresh catches, and thoughtful preparations that highlight natural flavor without unnecessary complexity. Whenever possible, we prioritize responsibly sourced seafood and work with trusted suppliers to make choices that protect the waters we depend on, allowing high-quality seafood to take center stage. By honoring the sea today, we help preserve it for generations to come.
