Join us as we sit down with Chef Jeff Jackson, acclaimed Corporate Culinary Advisor and a pioneer of San Diego’s farm-to-table movement. With a French-trained culinary foundation, Chef Jackson has built a celebrated career defined by his innovative yet simple approach to cuisine. We also discuss the era when restaurant reviewers wielded significant influence, the nuances of working in hotels, and the impact of European culinary traditions on his approach to hospitality and cuisine.

In this episode, we sit down with Mike Reidy to discuss his culinary journey that has led him to a prominent role at The Fishery. Mike reflects on his early career and the experiences that influenced his culinary approach, including his time working with acclaimed chef Josiah Citrin. He reflects on the invaluable lessons he learned from Josiah, particularly the importance of using the finest seasonal produce to elevate a dish. He emphasizes how the true beauty of fresh, high-quality ingredients shines when they are allowed to stand on their own, highlighting the art of keeping it simple. He also discusses his role in carefully elevating The Fishery, balancing innovation with the deep-rooted history of the restaurant, which has long been a staple of San Diego's culinary scene.

In this episode, we’re joined by Anthony Secviar, a culinary talent whose journey began at George’s at The Cove, after three interviews, two culinary schools, and more than two years of determination. His early experiences at George’s laid the foundation for what would become an illustrious career.

After gaining experience at George’s, Anthony expanded his horizons by traveling to Spain, where he further refined his craft. Upon returning to the U.S., he secured a position at The French Laundry, one of the world’s most prestigious restaurants. His time there, working alongside culinary legends, propelled him to new heights, eventually leading him to Addison in San Diego.

Today, Anthony is the chef and owner of Protégé in Palo Alto, where he continues to push the boundaries of fine dining. Tune in as we delve into his journey, his philosophy on cooking, and how his experiences have shaped the Michelin-starred chef he is today.

Join us on today's podcast with Yulanda Santos, the acclaimed pastry chef who transformed her life from working at a bank in San Francisco to becoming a culinary star. Her journey led her to prestigious kitchens, including Georges at the Cove, One Market, Aqua, and Aureole in Las Vegas. Today, Yulanda brings her creative desserts to life at the Michelin-starred Aubergine Restaurant in Carmel. Tune in to hear her story of passion, dedication, and the pursuit of culinary excellence.

Join us as we explore the incredible career of chef Elizabeth Murray. Starting as a sous chef with Georges, Elizabeth honed her skills at restaurants Noma and WD-50. She then brought her unique style to Sierra Mar at Post Ranch Inn, where she served as the executive chef. Elizabeth then moved to North Carolina to be with her family and worked at a small local restaurant for two years. In this podcast, she shares her story and experiences, offering a peek into the life of a chef.

Join us as we chat with the amazing pastry chef Stephanie Prida. Known for her creative and delicious desserts, from her time at the three-Michelin-starred Manresa in Los Gatos to her leadership roles at Major Food Group in New York City, her journey is as exciting as her creations. Stephanie shares her experiences from top kitchens around the world, her philosophy on using local ingredients, and her upcoming move to Miami. She also talks about her desire to explore new creative adventures and open restaurants, expanding her culinary horizons beyond the pastry route.

From his roots in New York to becoming a filmmaker and eventually co-founding Bread and Cie, San Diego's beloved bakery known for its European-style hard crust bread. Charles shares his personal journey, from the creative chaos of filmmaking to the artistry of baking.

Join us on todays episode as we delve into the captivating journey of Cris, whose life has been shaped by migration, culture, and a passion for food. Born into a Chinese family that migrated to Mexico, Cris speaks on stories of growing up in a bustling Chinese restaurant in Tijuana. From helping out in the kitchen as a child to pursuing a career in structural engineering, Cris’s path eventually led him back to his roots in the world of food.

Bob Harrington is the president of Specialty Produce, a family-owned wholesale produce company in San Diego since 1989. Specialty Produce is a culinary destination for chefs, foodies and retail consumers, and under Harrington’s leadership, the company has a grassroots heartbeat mixed with a global vision.

Throughout his career, Harrington says he has understood the importance of planning for tomorrow, and along with his wholesale company, he has created a digital platform to connect industry professionals, forecast trends in produce and share the story of fruits and vegetables. The Specialty Produce app has been shaped through decades of international travel, discussions with experts and harnessing the power of evolving technology.

Harrington continues to care for the San Diego community through sourcing fresh ingredients, and his presence is recognized worldwide as an advocate for produce professionals

Discover Anthony's culinary journey from his roots in West Virginia to his experiences working with top chefs like Jonathan Benno at Lincoln in New York and Richard Blais in Atlanta. Learn how his path ultimately brought him to San Diego, where he joined Juniper and Ivy, leading to his current role opening Sea and Sky in Hotel La Jolla.

Dan and I met at Catalina Offshore Products 24 years ago when I moved to San Diego and started exploring what our city had to offer. He was instrumental In building relationships with Baja day boat fishermen and taught them that if they handled fish the right way there was more money in it for them. This was before the Tuna Harbor Dockside Market and the delivery system we have today. We had to go to Catalina Offshore and hand pick what they had on ice. Uni, white seabass, grouper, yellowtail, all at the highest quality possible. In this podcast we discuss the beginnings and what led it to the industry we have today.

Join us as we dive into the world of restaurant construction and renovation with Jamie Hawkins, owner of a renowned construction company in San Diego. With over 500 projects under his belt, Jamie shares invaluable insights on navigating the complexities of restaurant renovation and opening. Discover the hidden challenges and unexpected factors to consider, ensuring your venture thrives from foundation to grand opening.

Join us on today’s episode with Christopher Kostow. While chef at The Restaurant at Meadowood in Napa Valley, chef Kostow was the second Michelin 3 star restaurant in California and the third youngest 3 star Michelin chef in the world. He currently operates the Charter Oak, Ciccio and his deli LOVESKI. We talk about his upbringing, his time at Georges at the Cove and then we get into what is “fine dining” and our thoughts for the future.

Join us on today's episode with Stephen Kurpinsky. Tracing his path from humble beginnings washing dishes and cooking in San Francisco to the vibrant world of music and eventually settling into the cocktail scene. Moving from San Francisco to San Diego, Stephen's story unfolds as he transitions from managing to finding his true calling behind the bar, fueled by his innate creative energy. Now as the brand ambassador for Mr. Black, Stephen's journey serves as a testament to the power of passion and creativity in shaping one's life and career.

Growing up in East county San Diego, Sam fell into the industry as many of us do. Rising swiftly, he assumed General Manager roles at a remarkably young age, contributing to the development of the Level2 cocktail program. Today, Sam leads his thriving consultancy venture, SPK Hospitality, showcasing his expertise and passion for hospitality.

In this episode we sit down with a friend of over 30 years. Born in Jamaica and raised in the culinary landscape of Los Angeles. Join us on a reflective exploration of shared experiences, discussing the nuances of consistency, longevity, and maintaining health throughout a lifetime dedicated to the culinary arts. This episode is a candid conversation that unveils the threads connecting our distinct journeys, the enduring pursuit of excellence in the kitchen, and the evolving landscape of the culinary world.

On todays episode, we delve into the culinary roots of our guest, who grew up in sunny San Diego. We talk about his time at Georges at the Cove, followed by a decade-long culinary adventure in the bustling kitchens of LA alongside the legendary Wolfgang Puck. What lessons has he learned, and what's next on his horizon? Tune in for a conversation that explores the influences, challenges, and aspirations that have shaped this chef's remarkable culinary career.

Join us as we delve into her early years, explore the beginnings of her journey in the restaurant industry, uncover the shift from fine dining to upscale Mexican cuisine, and unravel the fascinating story behind the development of her Masa program.

In this special episode, we delve into the beginnings of his journey and reflect on the invaluable insights gained from over 50 years in the industry. Join us in commemorating the remarkable 40-year milestone of Georges at the Cove, as we sit down with my partner and mentor, George Hauer. Get ready for an insightful conversation about the evolution of Georges at the Cove and the wealth of experiences witnessed throughout George's extensive career.