Born and raised in San Diego, new executive chef Cesar Oceguera helms the Del Mar outpost, raising eyebrows with well-received New American cuisine that boasts traditional, yet seasonal takes on classic dishes infused with the boisterous flavors for which the restaurant has long been known for.
Searsucker Del Mar welcomes new Executive Chef Cesar Oceguera with the launch of a refreshed new menu today!
Born and raised in San Diego, Chef Oceguera grew up immersed in his father’s local catering business before going on to pursue cooking professionally. Since graduating from culinary school, he has held positions at a number of renowned restaurants across the country, including Gastroarte (New York City), Rao’s (Las Vegas) and, most recently, Searsucker’s popular Las Vegas outpost. Now back in his hometown, the seasoned chef brings over ten years of experience – as well as an exceptional dedication to his craft, customers, and team of cooks – to his new role overseeing Searsucker’s Del Mar kitchen.
Searsucker Del Mar Debuts New Spring Pre-Fixe Menu: Complementing the regular dinner menu, Chef Vincent Schofield has created a spectacular three-course seasonal spring pre-fixe menu offered nightly for just $35 per person. Boasting the season’s freshest and boldest flavors, the spring pre-fixe menu features your choice of a potato and leek soup; beef meatballs served with whipped ricotta, red sauce and garlic toast; swordfish with tomatoes and salmoriglio; risotto with raw asparagus salad, shaved egg yolk and parmesan; and is finished with a choice between the signature s’mores bar or panna cotta. The full spring pre-fixe menu is available here.