With the grace and sophistication of traditional elegance, The Rugby Grille features a warm and comfortable world-class dining experience. Intimate tables set amidst fresh-cut flowers, cozy fireplace, rich cherry wood walls, and the culinary magic of our chef de cuisine all make for a remarkable dining experience.

Chef Eric Avila

Eric Avila: Executive Chef 

If you’ve got a lot of hungry mouths to feed, The Townsend Hotel’s Executive Chef, Eric Avila, is your man.  Responsible for overseeing the property’s Rugby kitchen and banquet operations, Chef Avila admits to loving the self-described, “controlled chaos” of banquet functions and fine dining offerings in Rugby Grille.  Says Avila of the favorite part of his job, “I just love knowing that everyone is happy with their meal.”

Avila has been making Townsend diners happy since he joined the property’s culinary team in May 2016.  Prior to that, Avila, a California native, spent several years in coastal kitchens across his home state, including Hyatt Centric Santa Barbara, Hyatt Regency Orange County and the Hotel Del Coronado.

Chef Avila, a resident of Lake Orion, Mich., was born in San Bernardino, Calif. and raised in the small mountain town of Tehachapi before making stops in Riverside, Bakersfield, Santa Barbara, Fullerton and San Diego.  He earned an associate’s degree in occupational studies from California School of Culinary Arts in Pasadena.

Although in the kitchen Avila prides himself on skills like organization and a strong work ethic, in his personal time, Avila admits to enjoying, “A good time with good people no matter what I’m doing.”

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