Since opening her first restaurant, Mission Cafe in 1990, Chef Cruz has taken the San Diego restaurant scene by storm. Isabel now has four restaurants in the San Diego area, and three restaurants in Oregon. Offering a little bit of everything for everyone, you are sure to find something to excite your palate at a Cruz restaurant. Visit Isabel’s Cantina in Pacific Beach for a healthy fusion of Latin and Asian fare, Coffee Cup in La Jolla for low-carb, power menu breakfast specialties, Seaside Cantina for breakfast or lunch while people watching on Ocean Front Boardwalk in Pacific Beach, and/or her latest venture, Barrio Star, featuring fresh and creative spins on traditional Mexican cuisine. Check out Isabel’s website: http://www.isabelscantina.com/
Executive Chef Colin Murray is working together with his kitchen team to display his skills and style of cuisine. Before coming to Brooklyn Girl, Murray was the sous chef at Cowboy Star in the East Village where he put out some innovative dishes and tasty menus. He has also held similar positions at various other restaurants in San Diego such as Parallel 33 in Mission Hills and Croce’s Downtown San Diego. Chef Colin Murray was classically trained at the top culinary school in America, CIA (Culinary Institute of America) which has inspired excellence in the culinary world.
Visit Brooklyn Girl Eatery: http://brooklyngirleatery.com/index.html
For over two decades, Chef Andrew Sasloe has been serving delicious cuisine to San Diegans. Driven by a passion that began in early childhood, Sasloe’s culinary experiences have taken him to fine dining establishments all over the San Diego region. From a position as a chef at the Catamaran Resort Hotel, he proceeded to become the Executive Chef at Sammy’s California Woodfire Pizza and then Sfuzzi’s Inc., both located in La Jolla.
Chef Sasloe joined The Cosmopolitan Hotel and Restaurant in September, 2011. “I’m excited to be working at this beautiful historic property, where we are growing our own fruits and herbs, making recipes from scratch, serving hand-crafted drinks—where we have the creative ability to do special dinners and wine events,” said Sasloe.
After a $6.5 million dollar rehabilitation and restoration “The Cosmo” houses a full-service restaurant and bar and is the only hotel in San Diego’s Old Town San Diego State Historic Park. The hotel and restaurant reopened one year ago July 27, 2011, featuring indoor and patio dining, open seven days a week: http://oldtowncosmopolitan.com/
Chef Michael Lina was born and raised in the Philippines. While growing up, he started cooking at the age of 13 alongside his aunt and grandma. This is where he found his passion for food. Michael migrated to the United States at the age of 20 in 1997. After completing the extremely competitive culinary school program at Chico University, Michael moved down to San Diego and began working for Azul La Jolla (a Brigantine Group flagship restaurant) in 2004. He was hired as a line cook and then became sous chef under the guidance of Chef Orion Balliet. As a second job he also worked as a head cook at the University of San Diego, California. There he prepared private events for people such as the Princess of Thailand, Governor Arnold Schwarzenegger and other recognized artists and celebrities. In 2007, Chef Michael landed his first executive chef position at the Marriott in Los Angeles, California. There he helped take the Food & Beverage ranking from 328 to the top 50 in the country. In 2010, he became the Executive Chef for Doubletree, and then in 2011 he was offered the position of Executive Chef for Crush Italian Cuisine in Solana Beach. Here at Crush Chef Michael has been creatively crafting delicious dishes that boast wonderful Italian flavors. Crush changes the menu with the seasons and proudly supports local organic ingredients and sustainable agriculture. Try Crush Solana Beach for yourself today! http://solanabeachcrush.com/
Originally from Brittany, France, Chef Bernard Guillas has found himself right at home in La Jolla, Ca as executive chef of the La Jolla Beach & Tennis Club. Since 1994, Guillas has utilized the fresh produce and seafood found in the coastal town in all three of the restaurants he manages throughout the resort. Bernard, no stranger to classic tradition, insists, “a good cook is a sorcerer who dispenses happiness on a plate.” For this chef, it is the magic of adding unusual seasonings to titillate the palate. He learned his alchemy early. Born into a family of butchers, bakers, and restaurateurs, Guillas’ Britannic upbringing was influenced by his daily exposure to fine cuisine. Selected as San Diego’s “Best Chef” many times, join Chef Bernard at The Marine Room for a taste of what makes him one of the best, or find him at The Bootleggers’ Ball for a special offering of Hokto-Kinoko Organic King Oyster Mushroom Bisque with Truffle Gnocchi, Brandt Farm Beef Bacon and a 20-Year-Old Ambrosante Foam. Visit Chef Bernard’s website: http://chefbernard.com/
Chef Rich Huarte, whose life-long vocation includes stints as an executive chef in four star venues across New York City, co-founded New York on Rye with friend Jay, a real estate and finance executive turned food entrepreneur. Their long-standing friendship and passion for food goes back to their early college days. Both considered concepts for a food truck for a while, but New York on Rye was eventually created because the two felt San Diego just didn’t do authentic New York deli right! New York on Rye delivers deli like you’ve never had it. Homemade, handmade, from scratch. They make their own mustards, dressings, horseradish, fries, and provide only the best locally available meats, cheeses, vegetables.
Chef Rich and partner Jay have been wonderful supporters of Meals-on-Wheels Greater San Diego through their participation in our regular Food Truck Wars, and their regular lunch service at our metro offices every Friday. Chef Huarte even delivered meals for Meals-on-Wheels while in his twenties! “This is a fantastic cause we really believe in.”
Visit New York on Rye’s website now so you can find out where they are and try them yourself today: http://newyorkonrye.com/
Chef Michael Jacobs can be found riding the range at Proud Mary’s Southern Bar & Grill at the Kearny Mesa Ramada, where he serves up fine, fun food. Chef Jacobs is a graduate from California Culinary Academy. He began his career as a pastry chef, and then became a caterer. He has completed 18 different menu designs, and has worked in Cleveland, Dallas, Austin and San Francisco.
Here in San Diego, Chef Michael took over Proud Mary’s after Franky Terzoli of Top Chef Season 2 moved to Korea. Michael took over the Cajun menu, keeping the Cajun theme, and tweaking it to reflect his style. You can truly feel Chef Jacobs’ humor in the delightfully delicious sounding menu item he plans to present at this year’s gala: a bayou alligator with andouie sausage over red beans and rice served with Proud Mary’s bourbon slushee.
Visit Proud Mary’s Facebook page to see what they are up to: www.facebook.com/pages/Proud-Marys-at-the-Ramada
After spending many years working in Roy’s kitchens, Chef Charles Andres shares that he is proud to be a part of Roy’s newest creation – Roy Yamaguchi’s Pacific Rim Cuisine. He invites those with a passion for Pacific Rim Cuisine to join him in sampling their new menu, featuring a great blend of signature dishes from items previously found on Roy’s menu, combined with exciting new creations never before seen at Roy’s. He believes you’ll find that their passion for great food comes through on every item. Enjoy Roy Yamaguchi’s Pacific Rim Cuisine: http://www.roysrestaurant.com/locations/ca/la_jolla.asp
Terra Restaurant was in Hillcrest from May 1998 to April 2011. Terra has since moved to the East College District of San Diego to bring farm to table dining to the east county. Chef Jeff Rossman’s commitment to local, sustainable agriculture and the bounty of San Diego and Riverside Counties not only shows in his cookbook “From Terra’s Table,” but also in the plates coming out of the kitchen. The restaurant’s focus on local, sustainable and organic extends to the bar as well, which features seasonal fruit and herb-infused vodkas made in house, an interesting array of local craft beers and a wine list that offers more than 80 bottles of mostly California wines. The cuisine at Terra has been labeled as New American food with an emphasis on ingredients and preparation styles from North, South and Central America. Whether you are joining Chef Rossman for a special night out, a light lunch, a few Terra Specialty Cocktails or a Chef’s Farm To Table Dinner, the staff at Terra is confident you’ll feel right at home at Terra American Bistro. The restaurant interior is a very comfortable atmosphere with polished concrete, a wall garden, brick, wooden beams and a captivating chandelier over the Chef’s communal farm table. Visit Terrra American Bistro: http://www.terrasd.com/
Top of the Market – Chef Information Coming soon!
Visit Top of the Market in the meantime.
Born and raised in a small town in Minnesota, Julie Weiss moved to San Diego 17 years ago to experience a new culture and immediately found herself falling in love with California cuisine! Inspired by the variety of flavors, styles and boundless agricultural possibilities, Julie quickly wound up in a chef coat working alongside Chef Dawn Parks at the Salk Institute café (run at the time by The Wild Thyme Company Catering). Julie’s experience running the café in addition to her side work of selling home-baked goods to local businesses equipped her with adept culinary skills as well as the ability to be adaptable and creative. Julie has worked with The Wild Thyme Company for six years, bringing a passion for food as well as a cheerful attitude to the kitchen side of catering and event planning each and every day! Julie loves the fast pace and the challenge of being a chef and dreams of one day opening a delicious taco food truck in Minnesota – she would love to bring the best of San Diego back home! When she’s not busy leading her wonderful crew at work, Chef Julie is probably walking her dog Melody, preparing amazing food for her vegan boyfriend Roger, or our enjoying all that San Diego has to offer! Check out what Chef Julie is planning next: The Wild Thyme Company.
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