Dish It Up: Chef Steve Brown unleashes wagyu on San Diego


Following his October feature in PACIFIC magazine, chef Steve Brown sits down to talk about how living in Germany changed his view of food, how he gained access to exclusive cuts of A5 wagyu, and why he’ll never be caught dead opening a project in Little Italy. Plus, business partner Mikey Knab dishes the few details he’s willing to put forth on the pair’s newest project: breathing new life into the Vogue Theater in Chula Vista.

Like what you hear? Be sure to subscribe to this podcast on iTunes here.


Ready for takeoff: Ambitious projects have chef flying high

Pop-ups are the new fine dining for Millennials

Crackdown coming on restaurant surcharges prompted by wage hike

Lawsuits claim top San Diego restaurants defrauding consumers with minimum wage surcharge