Big League Chef Prepares Dishes With Precision

Charred Spanish Octopus (GF) with White Beans, Spanish Chorizo, Saffron, and Smoked Lobster Butter and Salsa Verde.

Celebrating its 90th anniversary, La Valencia Hotel, also known as “The Pink Lady,” is a Mediterranean style oceanfront resort in beautiful La Jolla, California.

Kampachi with Yuzu Sorbet

Located inside this luxury hotel, The MED ocean view restaurant is home to big-league Executive Chef Alex Emery, who offers a dramatic dining experience and mans a kitchen that’s humming with precision in presentation and taste. 

Foie Gras Torchon with Toasted Brioche, Seasonal Jam, Duck Prosciutto and Tender Greens.

In many ways, Emery’s journey is a classic tale of climbing the culinary ladder, learning something special at every stop and adding more and more creativity to his skill level. “When I was 16 years old I started as a dishwasher at the Coronado Cays Yacht club, then moved up as a prep cook,” he told me. “Later, I fell in love with the industry and decided to go to culinary school at the San Diego Culinary Institute.”

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