Puesto hires new executive research and development chef
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.
Sign up for the Pacific Insider newsletter
PACIFIC magazine delivers the latest restaurant and bar openings, festivals and top concerts, every Tuesday.
You may occasionally receive promotional content from the Pacific San Diego.
More on the Subject
-
The study, conducted by Rent.com, looked at the diversity of ethnic restaurants in cities with 50,000 or more residents
-
The craft beer-centric eatery owned by high-profile restaurant group, CH Projects, will make its debut following a two-year closure that predated the pandemic
-
Currently on ‘Hell’s Kitchen,’ San Diego chef Lauren Lawless has overcome adversity to become a culinary entrepreneur
-
Fried chicken, the meal of choice for spring picnics, is popping up on multiple local menus
-
Chef Brian Redzikowski, who won top prize at the 2019 Grand Cochon culinary event in Chicago, will virtually guide at-home cooks
-
More than 100 San Diego-area restaurants are participating in this week’s event
