Making moves: Changing places and spaces in the restaurant world

See what San Diego chefs, beverage managers and sommeliers are taking on new roles.

Teddy Panos, formerly the wine director and assistant general manager of Blue Bridge Hospitality’s Stake Chophouse + Bar, has been promoted to beverage director of the posh restaurant. With more than 30 years in the industry, Panos brings his culinary expertise and advanced education in viticulture to the renowned wine program. He previously served as a sommelier and wine director at Cucina Urbana and La Valencia Hotel.

Teddy Panos

Teddy Panos.

(Blue Bridge Hospitality)

Chef Alfred “Alfie” Szeprethy has been named executive corporate chef of Ladeki Restaurant Group, which operates all Sammy’s Woodfired Pizza & Grill and Pisco Rotisserie & Cevicheria. He will lead menu development for Sammy’s and work alongside Pisco’s executive chef/partner Emmanuel Piqueras. A graduate of The Art Institute of California, San Diego, he earned a Gold Medallion Award from the California Restaurant Association for “Best Seafood, Fine Dining Restaurant” in 2013. and


Alfred Szeprethy

Alfred Szeprethy.

(Heartwork Hill Photography)

Chef JC Colón has been tapped as the executive chef of Hotel Republic San Diego. He will oversee Trade, the lobby bar and restaurant, as well as Topside Terrace Kitchen & Bar and Patio Marketplace. A graduate of Manhattan’s French Culinary Institute, Colón has worked with several of San Diego’s top hospitality groups, including Urban Kitchen Group and Blue Bridge Hospitality. With his everything-made-in-house philosophy, Colón will develop a variety of dishes using locally sourced ingredients.

JC Colon

JC Colon.

(Hotel Republic)

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