A landmark French bistro in Coronado is undergoing quite a quiet renaissance — one that seeks to retain its old-world charm while bringing in a fresh, modern dining experience, including a sushi restaurant set to open in December.
Once a private residence, the Victorian-style Carez Hizar House (circa 1889) has been carefully converted into Chez Loma, a restaurant that Coronado locals frequent. But under the leadership of Diego Girault, who started as a busser in 2008 and now serves as director of operations, Chez Loma is evolving while preserving its history. Girault’s vision blends tradition with innovation, ensuring that the beloved bistro remains a staple on the island while offering new, exciting experiences for diners.
A new culinary flair
At the heart of this transformation is chef Mariana Ruffo, a Mexico native who brings with her a wealth of experience from Michelin-star restaurants. Ruffo’s arrival in March marked the beginning of a culinary shift at Chez Loma, one that emphasizes the fresh, vibrant flavors of seafood while preserving the French techniques that have long defined the restaurant’s kitchen.
Ruffo has introduced dishes such as a salmon crudo, scallop carpaccio, fresh oysters and crab cakes, all of which have been met with enthusiasm by the Coronado community.
“She brings a lot of freshness to the restaurant,” Girault noted. “We’ve seen her dishes do very well, and we look forward to bringing more of that style to the menu.”
Rachid Elazzouzi, the restaurant’s general manager, spoke highly of Ruffo’s contributions.
“She’s very ambitious, and we wanted someone fresh out of school to match our vision. We’re working to create something unique here — a place where the food is exciting, but still feels familiar to the locals,” he said.
Elazzouzi, Girault’s first hire when he took on management in 2021, began at Chez Loma as a bartender.
The Chez Loma philosophy
Elazzouzi’s 29 years of experience in the restaurant industry have imbued him with a clear philosophy: guest satisfaction comes first.
“Everything we do here starts with the guests. That’s the Chez Loma philosophy,” he said.
He also believes in fostering a close-knit environment among the staff, describing the culture he and Girault are building as one where each member of the team helps the other, all in service of the guest.
“It’s never one person doing it alone,” he said. “Everyone here is part of a family. You come in, and it’s like helping your brothers and sisters.”
A fresh atmosphere
It’s not just the menu that’s being refreshed. Girault has spearheaded a series of subtle yet intentional changes to Chez Loma’s atmosphere, designed to breathe new life into the historic building without losing its essence.
Dozens of framed photographs are scattered throughout the two-story restaurant’s walls, offering glimpses of Coronado throughout the past century. The images hang on white walls, bordered by a navy blue wainscoting.
The lighting — dimmed, warm and inviting — has also been a particular focus.
Girault believes it makes the dining experience more relaxed and intimate, allowing guests to feel at ease without detracting from the elegance that Chez Loma’s setting demands.
“It’s about finding the balance,” he said, “where it feels fresh but still connected to the heritage.”
The biggest project on Girault’s horizon, however, is upstairs. The restaurant’s second floor — currently serving as a dining room — is slowly being transformed into an entirely new dining concept: an exclusive sushi restaurant.
Slated to open by December, the new venture will offer traditional Japanese cuisine in a space that Girault described as both refined and relaxed.
“We’re working with very talented sushi chefs and restaurant operators to create an experience that’s worthy of being here in Coronado,” he said.
With new lunch and happy hour menus and events such as Wine Wednesdays, the restaurant aims to be a go-to spot for both everyday dining and special occasions.
Elazzouzi, ever the pragmatist, notes that this focus on local patronage is key to the restaurant’s long-term success.
“If I can fill the restaurant up with locals, I really don’t care about anything else,” he said. “This establishment [the Carez Hizar House] has been here for over a century, and I want that to mean something to the community.”
Chez Loma’s intention is, in many ways, a family affair. Girault’s father, Andres Girault, bought the restaurant in 2008, but it is Diego who has taken ownership of its future. Since the pandemic, when the restaurant faced one of its darkest moments, Girault has steadily worked to restore its reputation as a fine dining experience.
“We didn’t have the best team back then,” he recalled. “But we’ve turned it around. Now, we have a great kitchen, service and values.”
Part of that turnaround has involved carefully curating a team of 30 staff with top-tier credentials and a shared commitment to providing the kind of service guests will remember long after their meal.
“Service isn’t something you hear,” Girault said. “Service is something you feel.”
