Noble House Hotels & Resorts has announced the return and expansion of The Great Plates Expedition: Culinary Adventures, a multi-property culinary series pairing noted chefs with destination driven  programming across the brand’s award-winning portfolio. Building on the success of its inaugural  event at Headlands Coastal Lodge and Spa last year, the 2026 edition will unfold across three distinct coastal destinations: Corazón Cabo Resort & Spa in Los Cabos from June 25-28, The Edgewater Hotel in Seattle from August 12-14, and Estancia La Jolla Hotel & Spa in San Diego from October 9-11. 

Returning to headline the event is Adam Glick, known as the “Adventure Chef” for a career built  across more than 100,000 nautical miles, 70-plus countries, and years of cooking in remote, off grid environments. Glick’s approach to the program centers on direct sourcing, local producer relationships, and destination-specific menus built from ingredients gathered on-site. 

“The Great Plates Expedition is about more than just dining; it’s about creating meaningful  connections, to the destination, to the ingredients, and to each other,” said Scott Colee, Chief  Marketing Officer, Noble House Hotels & Resorts. “By bringing Great Plates to our other standout  properties, we’re continuing to build on that vision, bringing guests deeper into the story of each  location through immersive, chef-driven experiences.” 

“Cooking outdoors has always been about embracing the environment you’re in,” added Chef  Adam Glick. “Whether it’s out on the water in Cabo, foraging in the Pacific Northwest, or working  with ingredients grown right on property in Southern California, each place has its own rhythm  and story. This series is about tapping into that and creating something memorable from it.”

Los Cabos, June 25-28

The 2026 series opens at Corazón Cabo, where programming takes an ocean-to-table format  rooted in Baja California Sur’s fishing culture. In the days leading up to the culminating dinner, Glick will join local fishing partners on the water to source the menu’s primary ingredients,  expected to include dorado (mahi mahi), marlin, mackerel, and rockfish, a process that directly  shapes the evening’s menu. 

Guests can experience the program through room packages starting at $338.95 USD per night, or opt to attend dinner through a standalone ticketed experience, priced at MXN $2,035  (approximately $117 USD). 

Additional elements of the Cabo program include: 

• Culinary demonstrations and storytelling sessions on the resort’s outdoor Sun Deck, overlooking Médano Beach and the Sea of Cortez 

• A multi-course sunset dinner developed from the day’s sourced catch, structured as a communal, narrative-driven dining experience 

 Series Format and Guest Offerings 

Across all three locations, guests can participate through multi-day packages that include  accommodations and full program access, or through individual reservations for the culminating  dinners. Interactive culinary demonstrations and sourcing experiences are woven throughout each installment.

Messermeister Chef Knives joins as a series partner, supplying tools for Glick and on-property culinary teams. Each guest will receive a Messermeister knife and a copy of Glick’s cookbook, Live Free, Eat Well: Elevated Cuisine for Outdoorsy Travelers and Modern Nomads. 

Booking information and updated programming details are available at  https://www.corazoncabo.com/tgpe. Follow the journey as it unfolds on Instagram at @noblehousehotelsandresorts and @chefadamglick. 

About Noble House Hotels & Resorts 

The Noble House Hotels & Resorts portfolio is a collection of 30 luxury and upscale hotels,  resorts, and experiences across North America—all designed for discerning travelers seeking to  escape the daily routine. Noble House can be trusted to unlock the most authentic experiences  in the most compelling destinations. This promise is delivered through their carefully curated  collection that pairs boutique local charm with consistent high service and comfort standards. All concepts within their collection offer immersive, active adventure experiences that bring out the best of their destinations. Headquartered in Seattle, their family-owned business philosophy  creates value for each concept’s community, environment, ownership, staff, and guests. The  portfolio includes: over 75 restaurants, bars, and lounges; the Napa Valley Wine Train; a  collection of spas, marinas, and private residences throughout the U.S. and Mexico; a range of  beachfront resorts from California to Florida; luxury retreats in Jackson Hole, Wyo. and award winning urban hotels in Seattle and San Francisco. In 2024 and 2025, Noble House was named  one of the top 25 hotel brands on T+L’s annual World’s Best list. For more information, visit www.noblehousehotels.com or call 877.NOBLE.TRIP. 

About Corazón Cabo Resort & Spa 

Located on the iconic shores of Médano Beach, Corazón Cabo Resort & Spa invites travelers to  experience the destination from its vibrant center, blending luxury accommodations with the energy of Cabo’s social and cultural scene. The beachfront resort features 305 modern guest  rooms and suites, oceanfront infinity pools, a dynamic beach club, the city’s highest rooftop bar, Cabo’s only onsite microbrewery, and a collection of destination dining concepts—positioning Corazón Cabo as a new hub for elevated coastal living in Los Cabos. 

About The Edgewater Hotel Built in 1962, this legendary waterfront hotel—the only over-water hotel in Seattle—offers  unobstructed views of the Puget Sound and the Olympic Mountains and is less than a mile from  the Emerald City’s main attractions (the Space Needle, Pike Place Market, Chihuly Garden and  Glass, etc.). The hotel made music history in 1964 when it hosted the Beatles during the band’s  first global tour (erecting a cyclone fence around the property’s perimeter to keep excited fans at  bay). The Edgewater continues to be a destination of choice for both local and visiting musicians  today, with some—like Seattle resident and Pearl Jam frontman Eddie Vedder—contributing to  the design of the hotel itself (Vedder helped refurbish an original 1985 mural by the artist Wyland  that spans the hotel’s exterior; his band also serves as inspiration for the property’s signature  Pearl Jam Suite). The hotel has been updated over the years (guests no longer fish from the  guestroom windows as the Beatles once did), yet retains its boutique, Pacific Northwest charm.

The hotel’s signature restaurant, Six Seven, continues the property’s water views and offers a  focus on Pacific Northwest-inspired cuisine, local makers, and local ingredients (e.g., Skagit  Valley chicken, Pike Brewing “Pils”). Follow The Edgewater on Facebook, Instagram, and Twitter or visit www.edgewaterhotel.com for more information and room rates.  

About Estancia La Jolla Hotel & Spa 

Nestled between San Diego’s seaside villages of La Jolla and Del Mar, Estancia La Jolla Hotel &  Spa exudes warm service, sun-drenched in charm with rancho-inspired architectural design. The  standout SoCal oasis features 210 effortlessly elegant guest rooms and suites, multiple dining destinations with flavors inspired by both Napa Valley and Mexico, 47,000 square feet of indoor  and outdoor event space, a tranquil full-service spa and a rotating calendar of signature events  and inspired experiences. Estancia La Jolla Hotel & Spa is the ideal destination for travelers both  near and far seeking a comfortable respite set to the backdrop of West Coast sunset views. 

About Chef Adam Glick 

Adam Glick has spent more than a decade sailing the world as a private yacht chef, covering over 100,000 nautical miles and visiting 70+ countries. Along the way, he mastered the art of  cooking in extreme and unconventional environments, building a reputation for creating five-star  meals in the most remote corners of the globe. When not at sea, Adam takes to the road in his  custom off-road truck camper, bringing the same adventurous spirit to land-based expeditions. Known as the “Adventure Chef” he thrives on preparing refined yet approachable meals in wild,  off-grid settings—from mountaintops to beaches to riversides. Through his work, Adam inspires others to reconnect with food and nature, stripping away unnecessary complexity and showcasing how simple, sustainable cooking over an open fire can be both delicious and deeply rewarding. For him, adventure and food are inseparable—and the world is his kitchen. 

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