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Meet Ryan Jubela of Masters Kitchen and Cocktail in Oceanside

Today we’d like to introduce you to Ryan Jubela.

Thanks for sharing your story with us Ryan. So, let’s start at the beginning and we can move on from there.
Masters Automotive and Machine Shop was purchased by the Jubela Family in the 1970s. The family has been longtime, committed residents of Oceanside. The second son of patriarch Jubela, Ryan always dreamed of opening a beautiful, family-owned restaurant for the community of Oceanside.

Committed to the vision of his future project, Ryan spent 10 years working in restaurants as a pastry chef and learning the ins and outs of restaurant life to prepare. In 2013, Ryan took the first leap into life as a restaurateur and work began on renovating the old auto drag shop into an exquisite eatery with elegance and charm, blocks from the coast.

A true family enterprise, Ryan’s brother Adam, an architect, worked with him to design and build out the industrial space into the handsome restaurant known today. The two hand-built many custom features and fixtures in the space seen today, such as the Edison light bulb chandeliers, the tables, the pendant lights, the host and hostess table and the server stations.

In design, the brothers made an effort to keep as much of the original building as possible, keeping the shell of the building, the original infrastructure, floors and textures of brick and reclaimed wood. The design of the interior beautifully melds old with new, while vibrant green plants and fresh skylights brighten up the masculine space.

As to the inspiration of the restaurant’s name, Ryan says, “The building has always been named “Masters” and I felt it should stay that way. It pays homage to people who worked for years and years in the building, and it contributes to the history of Oceanside.”

To this day, old-timers still stop in from time to time and say they remember spending many hours and days as teenagers working there. Now, they happily come in to take a look around, have a beer and reminisce about the old days.

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
It hasn’t always been smooth, but always rewarding. In any business, there are ups and downs. It’s how one reacts to the downs that will determine where they end up.

Any shoutouts? Who else deserves credit in this story – who has played a meaningful role?
My whole team deserves credit. I just built the business; they’re the ones that make it happen every day. I can’t do it alone.


  • Happy Hour drinks and food all day Monday and 3 to 6 p.m. Tuesday through Friday, with prices beginning at $2. Tequila Tuesdays – $5 margaritas. Chef Tuesdays – Entreée special and glass of house wine or draft beer for $18. Wine Wednesdays – half off all bottles of wine from the Masters collection.

  • Brunch – Bottomless mimosas every Saturday and Sunday, 10 a.m. to 2 p.m. Brunch prices begin at $10.

  • Full range of prices for lunch and dinner.

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