Raising the Bar in the Par: A New Premier Draft Beer Experience Under Chuck Kast’s Leadership
Under Food and Beverage Manager Chuck Kast’s leadership, the Par Lounge has elevated its guest experience with a new 10-station draft beer system, expanded craft selections, and community-focused programming that reflects a strong commitment to quality, hospitality, and connection.
San Vicente Resort continues to elevate its hospitality offerings with exciting food and beverage enhancements designed to delight residents and guests alike. At the heart of this evolution is Food & Beverage Manager Chuck Kast, whose passion for hospitality and commitment to quality service is reshaping the dining and drinking experience at the resort's restaurants.
Chuck Kast brings more than a decade of leadership experience in fast-paced food and beverage operations to the San Vicente Resort. As Front of House Food & Beverage Manager, Kast is responsible for overseeing service staff, bar operations, special events, and guest experiences across resort dining venues. His hands-on approach to training and teamwork has quickly made an impact since his arrival.
Kast’s philosophy is rooted in attentive service, strong community connection, and seamless collaboration between the kitchen and front-of-house teams. Partnering closely with Executive Chef Ben Peterson and the talented back-of-house and culinaryy team, they ensure every experience reflects their shared commitment to service excellence.
In a nod to San Diego’s renowned craft beer culture, the Par Lounge recently installed a new 10-station draft beer server with rotating taps at its bar facilities, an upgrade designed to showcase a curated selection of local and regional craft brews. With multiple taps, guests can enjoy an array of styles from crisp lagers to hazy IPAs and robust ales, reflecting the diversity of San Diego’s vibrant brewing scene.
The Par Lounge is currently serving Coors Light, Heineken, Stella Artois, Kona Big Wave, Coronado Orange Ave, Newtopia Bludacris, Sunset Stroll, Harland Hazy IPA, Pizza Port Chronic, and Guiness Stout.
According to Kast, he was inspired to expand the Par Lounge from five beer taps to ten beer taps in January to give guests a better selection. “Our beers are the best!” He added that January sales were up 20-percent, and they are setting new highs.
Kast explained that the new beer system has the right pressure and mixture and the beers are coming out pristine, a definite enhancement to the experience. The machine has a glycol chiller and keeps the beer at 32 degrees from the keg to the tap. The Nordic Beer system was custom-made for the Par Lounge. In addition, the bar staff was recently trained to work the new system, including how to correctly pour a Guiness.
Kast considers SDCE residents, golfers, and the wider Ramona and San Diego community when choosing new beers to put on rotation, as well as what will pair well with the menus featured at The Oaks Grille and Par Lounge. He also offers lighter options in addition to providing a variety of craft choices.
San Diego County is home to one of the nation’s most celebrated craft beer communities, with a long list of breweries producing award-winning beers that span traditional and experimental styles. The expanded draft options at the San Vicente Resort venue offer members and visitors a chance to sample these flavors without leaving the property.
Beyond draft beer, the resort’s food and beverage programming emphasizes community — with curated events like themed dinners, holiday events, tasting nights, live music, and social gatherings that bring people together over exceptional food and drink. Under Kast’s guidance, these experiences foster connection and celebrate the unique lifestyle our homeowners and guests enjoy.
The Par Lounge bartenders are creating a spring cocktail list featuring house made syrups, such as Bee’s Knees—a lavender honey syrup, and fresh cocktails to enhance the spring holidays. St. Patrick’s Day will feature an Irish beer trio, that will be sold through March.
The blend of hospitality, expertise, and thoughtfully curated beverage offerings reflects a broader commitment to quality and community engagement. Whether enjoying dinner on the outdoor deck, sipping a craft brew from one of the new taps, or dining with friends and family, you can expect an elevated experience that brings people together around the table.
Photo by Tiffany Pressler.
