The Oceanaire Seafood Room lives up to its name by offering only the finest and freshest sustainably caught seafood.
With a menu that strikes an edible equilibrium of bar food with steady entrées that attract full-on foodies, Executive chef Scott Cannon is changing the way people think about dinner at The Cork and Craft. “The best thing about being a chef is having something that is constantly pushing me to be better everyday, ” he says. “I love teaching and expressing myself through food.”
Cannon attended the Institute of Technology Culinary Arts program, but his hands-on training came from Paul McCabe and the culinary team he worked with at Kitchen 1540; his first kitchen job in San Diego.
Reminiscent of a giant ship, Water Grill San Diego is a two-storied, 11,000-square-foot casually sophisticated seafood destination.
Water Grill offers more than 16 different varieties of oysters daily, as well as an amazing selection of seasonal live shellfish such as King crabs, spiny lobsters and North American lobsters, softshell crabs, Dungeness crabs, Santa Barbara prawns and a beautiful selection of whole fish both wild and farm raised.
Red Card Cafe in Bay Ho announces new Executive Chef Jeff Larson, who hails from Napa’s renowned dining scene where he held prominent roles at a duo of Michelin recommended restaurants. Larson begins this new role immediately, and will oversee a creative and seasonally-charged revamp of the gastropub’s menus in the coming months.
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.
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.”