New San Diego chefs at Vistal Bar + Restaurant, 20 | Twenty and Mille Flues.
InterContinental San Diego has announced the appointment of Gil Manipon as the new chef de cuisine for the luxurious bayfront property’s Vistal Bar + Restaurant. In his new role, Manipon will spearhead all culinary efforts and debut a revamped food and beverage menu at the hotel’s signature restaurant. He joins executive chef Amy DiBiase’s team with an extensive background in hotel and resort culinary programs, most recently serving as executive sous chef at Viejas Casino and Resort’s Grove Steakhouse, where he achieved the acclaimed AAA Four Diamond Award. 901 Bayfront Court, San Diego. (619) 535-0485. vistalsd.com
20|Twenty has appointed Michael Levine its chef de cuisine. Levine brings more than 11 years of culinary experience, specializing in globally inspired and seasonably sourced fare. He will assist executive chef Julian Quiñones in keeping the international-inspired menu elevated and regionally focused. For 15 years, Levine has called San Diego home, where he most recently helmed the kitchen at Union Kitchen and Tap in Encinitas. The Westin Carlsbad Resort & Spa, 5480 Grand Pacific Drive, Carlsbad. (760) 827-2500. 20twentygrill.com
Chef Samantha Bird has joined Mille Fleurs as executive pastry chef. Alongside executive chef Sean McCart, Bird’s focus is to elevate the pastry department by spearheading new initiatives like the newly launched in-house chocolate and bread program. She said she “looks forward to serving a new community of diners, working closely with local farmers and purveyors like Chino Farm to incorporate seasonal flavors and elevate every diner’s dining experience from start to finish.” 6009 Paseo Delicias, Rancho Santa Fe. (858)756-3085. millefleurs.com