Crown Landing is located inside the beautiful Loews Coronado Bay Resort, a destination hotel that draws both national and international travelers alike. “I enjoy our restaurant’s nautical theme, and our private dining room was beautifully designed by Bottles and Wood, a local company here in San Diego, “says Restaurant Executive Chef Jamie Dunn. “They built us a gorgeous chandelier made of an actual piece of pier from our San Diego harbor. Paired with Edison light bulbs, it is quite a stunning addition to our private dining room.”
Dunn’s food philosophy boils down to creativity and finesse, especially when it comes to his seafood preparations. “Local seafood is a staple of our menu,” he says. “We source it from Chesapeake Fish Co. and Catalina Offshore Products.”
With the help of an onsite ‘chef’s garden’ at the hotel, and a produce company providing Dunn with a newsletter alerting him on the weekly availability of fresh farmer’s market produce, he stays ahead of seasonal changes for his menu.
A self-taught chef, Dunn started his career in a Jean-Georges Vongerichten kitchen. “I progressed through the traditional brigade system, which started in pantry, then worked my way through all of the stations,” he says.
Dunn says he learned how to think like a chef while working for executive chef William Bradley at Addison Restaurant. “Bradley had very high expectations for every cook that walked through his kitchen. The level of accountability he had for each of us on our stations was rigorous and incredibly inspiring,” he explains. “I owe both chef Bradley, and his chef de cuisine Anthony Secviar, a tremendous amount of gratitude for helping shape my attitude and mindset to become the chef that I am today. The ability to apply this knowledge came when I started working for chefs Joe Magnanelli and Andrew Bachelier at the Urban Kitchen Group.”
Dunn enjoys teaching and mentoring his cooks on how to be more efficient, organized, drive their technique, and push their mental strength. “Our job as chefs is to train the next generation of chefs that will eventually take our place,” explains Dunn. “It would be a disservice if I did not provide my staff with everything I’ve learned. The heat, energy, and action of service in the kitchen is where I’m most at home!”
@Written by Maria Desiderata Montana