Puesto hires new executive research and development chef

Ian Tenzer at Puesto Mexican Artisan Kitchen & Bar.

Nov. 14, 2020 6 AM PT

Ian Tenzer, an alumnus of the 3-Michelin-starred Eleven Madison Park in New York, has been hired as the new executive research and development chef for Puesto Mexican Artisan Kitchen & Bar in San Diego.

Tenzer spent six years at chef Daniel Humm’s Make It Nice Group, where he served as sous chef at Eleven Madison Park.

In 2017, the restaurant was named No. 1 in the world on the San Pellegrino 50 Best List.

At Puesto, Tenzer will be responsible for creating new menu items for all Puesto restaurants and implementing a new sustainability program for food waste and reducing the use of plastics.

Pam Kragen writes about San Diego restaurants and new food products for The San Diego Union-Tribune. Email her at pam.kragen@sduniontribune.com.

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Pam Kragen

Pam Kragen is a feature writer who specializes in writing human interest, dining, theater and opera stories. She joined The San Diego Union-Tribune staff in October 2012 after 27 years at the North County Times, where she served as the Arts & Features Editor, as well as the paper’s longtime arts writer and theater/opera critic. She is the president and co-founder of the San Diego Theatre Critics Circle. She holds a bachelor of arts degree in journalism from San Diego State University and completed fellowships in theater criticism at the University of Southern California and opera/classical music criticism at Columbia University’s Graduate School of Journalism. She reports from the U-T’s North County office in San Marcos.

Puesto hires new executive research and development chef

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