That fetching hotel by the sea got a chef: The search started in March, and finally the Hotel Del’s 1500 Ocean installed Robert Hohmann as chef de cuisine. He’s recently from Bottega Ristorante (he was chef de cuisine under powerhouse Michael Chiarello). His CV includes notable support roles at Bouchon Bistro and Per Se (from another chef powerhouse, Thomas Keller) and Del Posto (that Bastianich and Batali New York spot).
Exec chef Eric Bauer is about to introduce Rancho Valencia’s signature restaurant, Veladora. See what the multi-million dollar renovation was all about when it reopens Sept. 7. Read more about Bauer, who once cooked at Anthology, here. (pictured)
Chef Jonathan Wills comes from the JW Marriott Desert Springs, takes over Arterra’s reins. The former Arterra chef, Tony Miller, is making a delicious Mexican chocolate ice cream and more in his new chef de cuisine role at Kitchen 4140, under Kurt Metzger. Read more about Kitchen 4140 here.
Did we mention Sessions Public is taking a double-boss approach to its kitchen? Dustin Beckner (who’s worked at Alex Stratta and Todd English restaurants) teams with Jasa Joseph (who worked under New York-based “Top Chef” Sam Talbot). They’re the gastropub’s executive chefs, plural.
We’re anxious to see what changes the CIA-educated chef Colin Murray will make now that he’s in charge of Brooklyn Girl (Tyler Thrasher is out). We’ve heard they’re looking for sous chef support.
Congrats to Chad White for his new Counterpoint chef gig, his follow-up to a brief episode at Brian Malarkey’s Gabardine. Read a backgrounder on that here.
Speaking of Kitchen 4140, that restaurant’s sous chef, Luis Aguirre, is moonlighting as chef for the upcoming Bay Park 65-seater Luce. That gastropub will do pizzas, charcuterie, fish, casual fare and NOT Italian. It’s a sister to Tony D’Amato’s Baci Ristorante next door. Aguirre worked also at Leroy’s Kitchen in Coronado and ran that lime Monster Mobile food truck.
Baja California Sur chef Drew Deckman opened Deckmans en el Mogor--a summer, outdoor restaurant down at Mogor Badan winery, in Valle de Guadalupe. Open 1-7pm daily. Read more about Valle de Guadalupe here.
And if you hadn’t heard, chef Augie Saucedo (formerly of Sycuan) took over at Donovan’s Prime Seafood (replacing Kemar Durfield, former chef de cuisine of Addison).
Read Keli Dailey’s full story and more on utsandiego.com
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