Olivier Bioteau, Executive Chef, Farm House Café

Olivier started cooking 20 years ago as a child in the Loire Valley, France and was inspired by his grandmother who raised 11 children, all the while preparing homemade crepes in the family hearth, and his grandfather who would teach Olivier the fine art of fishing and growing vegetables in the family garden.  Olivier attended culinary school in Saumur, France, at the age of 15, and after graduating  he quickly moved up to fine dining and serving at L'Elysee, the French Whitehouse, for President Mitterrand, during his military service. From there, Olivier worked in some of the finest French Michelin starred resorts before moving to work at L’Aventure Restaurant, right next to famed Abbey Road recording studios in London, England, where he cooked for celebrities, movie stars and rock stars throughout his tenure.

Upon reaching American soil, Olivier has worked for some of the finest restaurants in San Diego for over 18 years.  For seven years, Olivier worked as a personal chef in a private home in Rancho Santa Fe, California and earned his Chocolatier Certificate from world renowned Ecole Chocolat in Vancouver, Canada.

In June of 2007, Olivier was eager to return to the fast pace of the restaurant world.  He jumped back into the San Diego dining scene and worked under Chef Colin MacLaggan of Avenue 5 Restaurant & Bar in Bankers Hill from opening day through New Years Eve 2007.

On February 1, 2008, Olivier realized his life long dream and opened his own restaurant, The Farm House Café in University Heights, offering rustic, farm fresh, country French cuisine.

Donald Coffman, Co-Executive Chef, Waters Fine Catering

Donald Coffman, a San Diego native, has worked as Waters’ Chef de Cuisine, and then Co-Executive Chef, since 2004. His culinary expertise was honed at a myriad of notable establishments: Milles Fleurs, Laurel, Café Japengo and Hotel del Coronado, among others. He also worked alongside Charlie Trotter and Roxanne Klein when they were in Southern California for their book tour. Donald has a unique cooking style; he particularly enjoys incorporating environmentally friendly ingredients into menus and revamping dated recipes. He lives in San Diego with his wife and two children.

Nathan Coulon, Executive Chef, True Food Kitchen

Nathan Coulon, a San Diego native and 2007 James Beard “Rising Star” Award nominee, was picked to open Dr. Andrew Weil’s newest True Food Kitchen—a Sam Fox Restaurant Concepts venue—at Fashion Island in Newport Beach, CA.

Coulon brings more than 18 years of experience to True Food Kitchen. Prior to his move up the coast, he was Executive Chef at the Quarter Kitchen; before that, he was executive chef and co-owner of Modus Supper Club for two years. While at Modus, he created and executed a modern menu consisting of French, Belgian and California-inspired cuisine, using local and organic ingredients. As a result, Coulon received numerous accolades from such publications as The San Diego Union-Tribune and San Diego Home/Garden Lifestyle, as well as Modus being voted as “Best New Restaurant” by San Diego Magazine.

Prior to Modus, Coulon served as executive chef for his mother’s revered pastry café, Michele Coulon Dessertier, in La Jolla, Calif., where he successfully developed and launched lunch and wine dinner menus. His resume also includes working at the La Bastide De Saint Antoine, a two-star Michelin-rated restaurant in Grasse, France and his grandparents’ nationally-acclaimed restaurant, the Belgian Lion, in Ocean Beach.

Coulon is a member of the Chefs Collaborative, a non-profit organization committed to promoting local and sustainable foods. He has also participated in numerous local charity events including Taste of the Nation, Classic 4 Kids and San Diego Roots.

Amy DiBiase, Executive Chef, The Cosmopolitan Hotel & Restaurant

Amy DiBiase was born to cook.  Her mother’s family-owned restaurants and her father’s Italian roots gave her all she needed to become a chef.  She left her home town of Hollis near Portland Maine to pursue her formal culinary training at Johnson & Wales University in Rhode Island where she received degrees in culinary arts and food service management.

Nearly ten years ago Amy arrived in San Diego and landed at the original Laurel Restaurant & Bar where, for almost five years, she worked her way up from cook to executive chef. There she honed her cooking style—a California twist on Italian and French cuisine—to incorporate the fresh, local and sustainable ingredients available in San Diego.

From Laurel Restaurant Amy took her toque to Baleen at Paradise Point Resort & Spa. As chef de cuisine she created food that caught the eye of the press and brought the restaurant nominations for best hotel fine dining by the San Diego Restaurant Association.  She was tapped to open the much- heralded Roseville in Point Loma where again she garnered top reviews and a nomination for best new restaurant of 2008.

DiBiase moved to the Porto Vista Hotel in Little Italy as executive chef, and in the summer of 2010, she joined the newly renovated Cosmopolitan Hotel and Restaurant in historic Old Town San Diego. Here, DiBiase artfully combines the past with the present, melding the modern palate with historical foods of 1870s San Diego, with a menu which creates modern dishes from historic ingredients.

Known as one of San Diego's top chefs, Amy donates much of her spare time to local events and charities for cook-offs, demonstrations and classes. A few of her lucky recipients include the San Diego Center for Children, the Center for Community Solutions, Chef Celebration and Olive Tree Gardens.

Jack Fisher, Jack Fisher Confections

Jack’s cooking career started at the early age of 14. After spending 10 years in various positions on the savory side of things he found himself in the pastry kitchen at the San Diego Sheraton working with Executive Pastry Chef, Randy Mikulas. It was Mikulas who showed Jack the basics of pastry and much more. Jack spent three years getting his “feet wet” then moved jobs and wound up at Loews Coronado working as the pastry chef for the very popular Azzura Point, lead by Executive Chef James Boyce. “Shortly after I got there I realized that I was in over my head, but I was determined to make it. Chef Boyce is really demanding, but he taught me some of the most important lessons on understanding the harmony that should exist between savory and pastry.” After Boyce’s departure, Jack worked side by side with new Azzura Point Chef de Cuisine Micheal Stebner, a Boyce protégé. They worked together for the next five years. During that time Jack followed Chef Stebner to 910 and opened Region Restaurant in Hillcrest, where Stebner was the owner. Following his departure from Region, Jack spent three months with Executive Pastry Chef Richard Ruskell at the five-star Montage Resort in Laguna Beach. This was followed by a return to 910 under the watchful eye of Executive Chef Jason Knibb, who Jack cites as opening his eyes to a whole new style of plating. In February of 2007, Jack was hired by Executive Chef Tony DiSalvo to run the pastry department at Jack’s La Jolla.

Jack has had the opportunity to participate in many local celebrity chef events including Taste of the Nation, Chef’s Celebration, Celebrate the Craft, and two James Beard “out of house” events. Jack has also had the opportunity to cook at the James Beard House in NYC three times. In 2008, Jack launched his own brand of fine chocolates, Jack Fisher Confections.

Jack is a native of Imperial Beach, just north of the Mexico/US border. He lives there with his wife and four children.

Trey Foshee, Executive Chef/Partner, George’s California Modern

California native Trey Foshee is setting a new standard in regional cuisine by emphasizing fresh ingredients gathered mostly from the San Diego area. His subtle, sophisticated and harmonious way with food sets him apart and recently, he was one of 20 guest chefs invited to cook at the James Beard Foundation's awards ceremony celebrating and honoring James Beard's 100th birthday.

Foshee is a native of Ojai, Calif. and a lover of not just fine food but the Southern California lifestyle, with an emphasis on the ocean—he has been a surfer since grade school. He accumulated his talent and expertise in cooking from his formal culinary education at the Culinary Institute of America in Hyde Park, N.Y. and has experience in some of the finest restaurants in the country. In 1999, Foshee joined George's at the Cove in La Jolla where he is executive chef and partner. He has received numerous accolades and distinctions as one of the leading chefs in the San Diego and was a "Top Ten Chef" pick by Food & Wine magazine.

Prior to George's at the Cove, he worked as executive chef for Robert Redford's Sundance Resort in Sundance, Utah, where he was featured in Food & Wine for designing and preparing the ultimate diet and menus for the U.S. Olympic Snowboarding team. Before that, he was executive chef for Hawaii's Five Diamond Mauna Lani Bay Hotel & Bungalow's Bay Terrace and while there, served as host chef to Hawaii's famed "Cuisine of the Sun" chef event. He has also worked in downtown L.A. at the Sheraton Grande's Three Three Three, L'Orangerie in Los Angeles, Rockenwagner in Santa Monica and La Folie in San Francisco.

George's at the Cove, which specializes in seafood, is a AAA Four Diamond Restaurant in La Jolla, Calif. Foshee's presence is felt in the fine and casual dining rooms of George's and he continually updates and manages menus and food operations of this unique and popular 20-year-old La Jolla institution. The restaurant underwent a multi-million dollar renovation and re-opened in early 2007 with three distinct dining experiences and spectacular ocean views: George’s California Modern, Ocean Terrace and George's Bar.

Antonio Friscia, Executive Chef, Stingaree

The two key ingredients in Chef Antonio Friscia's life are Italian cooking and creativity. Blended together, these ingredients have helped Friscia create masterful dishes in restaurants across the world. With over 15 years experience in the restaurant business, Friscia now brings his world-renowned experience to Stingaree.

Friscia's culinary training began at an early age, when he worked for his father and grandfather at the family fish market known for its Italian slogan, "Friscia Fresha Fisha." After receiving a degree from the Hotel and Restaurant Management program at San Francisco City College, Friscia moved to Italy to study under two of the country's most talented culinary masters, Chef Gualtiero Marchesi and Chef Nicola Tadescino. There he mastered Italian pizza dough, fresh pizza, and the art of rotisserie and grilling. During his time overseas, Friscia also served as Sous Chef for Tedacnio's Ristorante Pedrocchi and as Chef/Pizzaiolo for Ristorante Sei Camini.

Bringing his Italian experience and knowledge back to the U.S. in 1985, Friscia successfully opened five restaurants in the San Francisco Bay Area. All were noted not only for their palate-pleasing dishes, but for the unique style and ambiance in which they were enjoyed.

Friscia's former restaurants include Giordano's Ristorante Italiano (Marin, California), Ristorante Dalecio (Ignacio, California), Alessia's (Ross, California), Buca Giovanni (San Francisco, California) and Trudy's (Berkeley, California)

Most recently he served as Director of Operations and Executive Chef at Alfier's Mediterranean Bistro at the Sheraton San Diego Hotel & Marina. As Executive Chef of Stingaree and Dish, Friscia oversees menu development, day-to-day kitchen operations, food quality and staff training-ensuring San Diego gets the same exquisite Italian food that he has been serving around the globe for the past 15 years.

Christian Graves, Executive Chef, Jsix Restaurant

Jsix and J6Bar feature the cuisine of Executive Chef Christian Graves.  Graves' dinner, lunch, breakfast & brunch menus celebrate coastal cuisine in a refreshing combination of clean, bright colors.

Starting with the freshest of seafood, flown in daily from all over the world, Chef Graves takes an artisanal "Slow Food" approach. From 'the boat to his pan,' Chef Graves' chooses sustainable seafood from the Monterey Bay Aquarium's Seafood Watch list as well as the best local organic produce from area farms - organic pork from the Temecula area, grass-fed beef from California and natural lamb from Colorado. As a result, diners are assured they are not only eating fresh, but smart and responsibly.

Prior to joining Jsix, Graves spent five years as the chef de cuisine at San Francisco's esteemed Farallon restaurant, working with Chef/Owner Mark Franz in preparing stunning, innovative cuisine. Before that, Graves worked at other top San Francisco restaurants, including MoMo's, Aqua, Roti and One Market.

Katie Grebow, Executive Chef, Café Chloe

Chef Katie Grebow has worked in the restaurant industry since high school. After graduating with a bachelor’s degree from the University of California, Riverside, in art history, she worked as an art consultant as well as continuing restaurant work. Katie, then enrolled at the California School of Culinary Arts in Pasadena, CA, where she completed the school’s Cordon Bleu program with top honors. 

Katie met the future owners of Café Chloe while working at Rice, the restaurant at the Hotel W in San Diego. Katie’s cooking interests lie in the creative expression of cultural heritage, using regional ingredients and a rustic style. She also has a fondness for artisanal cheeses and has taught cooking classes on the subject.

Jeff Jackson, Executive Chef, The Lodge at Torrey Pines

Jeff Jackson is Executive Chef of The Lodge at Torrey Pines, the luxury hotel, golf resort and spa in La Jolla, California.  Jackson oversees the culinary concept and menu development for the resort’s award-winning signature restaurant, A.R. Valentien, two lounges and a casual restaurant, The Grill, as well as meeting and banquet facilities.

Since The Lodge’s opening in 2002, Chef Jackson has shaped the culinary staff and defined the menus for what remains the only AAA Five Diamond resort hotel in San Diego. Jackson’s trademark style of imaginative, market-driven cooking reflects the variety of premier fresh foods available in each season from some of California’s finest organic farms, orchards and fishermen.  “Taking advantage of a location that provides an abundance of independent small farms and orchards, the menu is determined and influenced by what is available and in season at any given time,” says Jackson.

In 2003, Chef Jackson founded the annual Celebrate the Craft festival, held each fall at The Lodge. The festival just completed its fifth year and has grown to include an “Art” element, The Plein Air Invitational.  Celebrate the Craft brings together local chefs, farmers, and artisan food producers, as well as some of California’s best wineries, for tasting and special meals that celebrate the bountiful, quality natural produce available in San Diego’s own backyard. The festival has set the gold standard for culinary events in Southern California, gaining national attention as a gathering of “the best of the best” in food and wine. Says Jackson, “This event connects our clientele and chefs with the producers of our foodstuffs,” says Jackson, “and helps us understand and appreciate the effort that is involved in growing and raising wholesome products using sustainable production methods.”

Jackson joined The Lodge with more than 30 years of culinary experience. Previously the Executive Chef at Shutters on the Beach in Santa Monica, California, Jackson played a critical role opening that award-winning property and its sister property Casa Del Mar and established Shutters’ culinary style with a straightforward approach to American and California cooking. Classically French-trained under legendary culinary expert Jean LaFont, Jackson won the esteemed USA Bocuse d’Or Culinary Gold Cup competition in 1988 and represented the United States in the world competition in Lyon in 1989. He is a graduate of the Culinary Institute of America, Hyde Park, New York.

Jason Knibb, Executive Chef, NINE-TEN Restaurant,
Grande Colonial Hotel

Jason Knibb joined the staff of NINE-TEN Restaurant at the historic Grande Colonial Hotel in La Jolla, California, in September of 2003.  Knibb was formerly with Robert Redford's Sundance Village, where he served as executive chef for all food & beverage operations located on the resort property, including the Foundry Grill and the renowned Tree Room restaurant.

Born in Montego Bay, Jamaica and raised in Southern California, Knibb has trained under some of this country's most celebrated chefs. He began his career working with Wolfgang Puck at L.A.'s Eureka restaurant. He then assisted famed Roy Yamaguchi with the opening of Roy's Kahana Bar & Grill in Maui. After returning to Southern California, he accepted the position of Chef Tournant under Hans Rockenwagner at Rockenwagner's in Santa Monica and the popular Rox restaurant in Beverly Hills. Venturing north, Knibb took over as Sous Chef at the San Francisco eatery, Moose's Café. He left San Francisco to oversee the opening of Malibu in Warsaw, Poland, where he trained the restaurant's kitchen staff and created its California Cuisine menus. Knibb returned to the U.S. in 1996 to become Sous Chef at Joe's Restaurant in Venice, California. Following a successful two-year endeavor at Joe's, he moved to Sundance, Utah in 1998 to work under La Jolla's own Trey Foshee at the famed Tree Room restaurant.  Knibb took over as the resort's Executive Chef upon Foshee's departure. 

Already a name in culinary circles across the country, Knibb has frequently appeared as a guest chef at the James Beard House, as well as The Food Network's "Cooking Live with Sara Moulton."  In 2003, he was a featured chef on Bobby Flay's "Food Nation – Best of Utah" program.   Knibb has amassed many awards and accolades for his style and cuisine, including the La Jolla Light’s “2005 Best Chef in La Jolla”, Salt Lake magazine's "Best Mountain Restaurant" award four times running and features in Food & Wine magazine’s "Best Breakfasts" issue and Jamaican Airlines Magazine’s in-flight publication, Sky Magazine. 

Tim Kolanko, Chef de Cuisine, A.R. Valentien,
The Lodge at Torrey Pines

Tim (TK) Kolanko is the Chef de Cuisine at A. R. Valentien, signature restaurant of the renowned The Lodge at Torrey Pines, San Diego’s only Five Diamond hotel. His culinary lineage includes two winners of the Food and Wine Best New Chef award, Charles Dale at Renaissance in Aspen, CO, and Stuart Brioza of Tapawingo in Ellsworth, MI and Rubicon in San Francisco.

Kolanko joined the staff of A. R. Valentien upon the opening of The Lodge in 2002. He was quickly promoted and served as Sous Chef at the restaurant in October of 2003 and promoted again to Chef de Cuisine in October 2005 where he has been perfecting and growing his craft.

"Tim brings an intellect, passion and philosophical approach to his craft that enables A.R. Valentien to take the next steps in our pursuit to provide cooking based on sound craftsmanship, honest flavors and integrity of ingredients." Executive Chef Jeff Jackson.

At A.R. Valentien, Kolanko has served in every aspect of restaurant operation, and carries forward the tradition of imaginative preparation of fresh foods from premium local farms and artisan producers. He hosts The Artisan Table each Thursday night, providing an intimate seasonal menu for diners at a communal table. Kolanko participates annually in The Lodge’s Celebrate the Craft event, showcasing his talents with regionally grown ingredients and innovative cuisine.

Kolanko has served in every aspect of the operation of the restaurant, and carries forward the tradition of imaginative preparation of fresh seasonal foods from premium local farms and artisan producers.

In 2008, epicurious.com named A.R. Valentien one of the top 10 farm-to-table restaurants in the country.

Melissa Mayer, Chef/Partner, Suzie’s Farm

Melissa Mayer is a creator—an artist and a chef—with a purpose:

As an artist, she is dedicated to creating and documenting the art, culture and politics of food. As a chef, Melissa is devoted to local and sustainable ingredients, preserving and promoting culinary traditions and bringing those principles directly to the table.

As a partner with Martini Media, Melissa blurs the line between artist and chef. Her entrepreneurial projects include writing about the politics of food and water, educating and promoting a greater understanding of sustainable food communities and engaging the public with multimedia creations that provoke and encourage a continued dialogue about food.

Working as a chef with Suzie’s Farm has taken the phrase “know thy farmer” to greater heights.  This chef and farmer alliance reflects the principle that great ingredients start with great farms. It is also an opportunity for Melissa to take a more responsible and ecological approach to cuisine as well as to preserve and showcase the farm’s organic bounty in unlimited and diverse ways. 

Early in her culinary career, Melissa apprenticed with international chef and former chef to Robert Kennedy Family, Ann Bryan. That essential experience led to immersive international culinary travels of her own and continual education at the Culinary Institute of America in St. Helena, CA. and eventually to becoming a celebrated Executive Chef.

In 2006 Melissa was appointed Executive Chef for The Guild Restaurant + Lounge, opening it from the ground up.  Her work there earned her awards and accolades both locally and nationally, including a Zagat Guide rating of 25 out of 30, very good to excellent, 1st place in San Diego Chef de Cuisine’s Chef Competition 2007, a bronze medal in Food Network Challenge: Mac-n-Cheese, September 2007 and being named one of the Top 5 Chefs in America in 944’s National Food Issue, November 2007.

While her craft and work earned her praise and recognition, Melissa’s passion for food politics became as important as her ability to create memorable dining experiences. She currently has two books in production that are about food and water’s eternal coexistence to revolution and their powerful place in societies throughout time, especially now.

Melissa’s ethos is honest and simple: use less, do more, practice sustainability and self-reliance. Buy whole foods, plant small edible gardens, even in urban dwellings, buy local and organic and absolutely know where your food comes from. Celebrate the connection between good farming and good food. Being a chef comes with responsibility to our farmers, to our land and to our waters. It also means we have an opportunity to make a positive impact; giving back to the food community while creating and knowing the small changes we make can lead to bigger ones.  Melissa is a member of Cooks Confab, Chef’s Collaborative, Slow Food Urban San Diego and she is a founding member of Let’s Move! San Diego, a public initiative to raise healthier generations of kids.

Paul McCabe, Executive Chef, KITCHEN 1540, L’Auberge Del Mar

Chef Paul McCabe has a bit of a split personality in the kitchen; he's half traditionalist, half raspberry pop-rocks on your foie gras. It's that mix of the classic and the unexpected that makes a meal in KITCHEN 1540, L'Auberge Del Mar's signature restaurant, something one simply has to try.

Using the freshest seasonal produce, sustainable seafood and hormone-free meats, Chef Paul has developed a menu that is about more than fine dining. At KITCHEN 1540, it's about creating an experience where guests can "choose their adventure," whether it be a classic three course meal or a sampling of tastes and platters amongst the group.

As Executive Chef for the resort and KITCHEN 1540, Chef Paul brings a wealth of experience to the table. An Arizona native, McCabe began his career as an apprentice for Chef Michel Blanchet of L'Ermitage restaurant in Los Angeles and the rest, as they say, is history. He has won a number of awards, both locally and internationally, the most recent of which include the Golden Sceptre & Golden Bacchus awards from the Southern California Restaurant Writers, the Wine Spectator Magazine Award of Excellence and Best Hotel Dining by San Diego City Search. Chef Paul is also a frequent guest chef at the James Beard House in New York.

Chef Paul has been the Executive Chef at L'Auberge Del Mar since 2004.

Brian Sinnott, Chef de Cuisine, 1500 Ocean, Hotel del Coronado

An expert in Italian, French, Modern American Bistro, and Cal-Mediterranean food, Sinnott brings more than 10 years of fine dining experience.  Before joining The Del, Sinnott served as an Executive Chef at Molly’s Restaurant & Bar. But even before Molly’s, he gained valuable experience while supervising a talented culinary staff under the guidance of world-renowned chef Jeremiah Tower at Stars Restaurant in San Francisco. In addition, Sinnott has contributed to the menus of Scalas Bistro, MC2, Girl and the Fig, and Acquerello in the Bay Area.  On top of impervious skill, as a Sociology graduate at Miami University in Ohio, Sinnott’s perceptive people skills and bilingualism has made him a vital part in the preparation process.

Moreover, Sinnott says he is extremely excited to show his creativity in 1500 OCEAN’s Southland coastal style of cuisine. “Working with local farmers and producers is a wonderful way to approach food,” he says.  “I love the opportunity to use the very freshest ingredients to create menu items that are totally indigenous to the area.”

 

Andrew Ryland Spurgin, Executive Director/Chef, 
Waters Fine Catering

Spurgin has built a culinary career spanning three decades. He has designed and prepared menus and events honoring dignitaries from U.S. Presidents Clinton and Reagan, Soviet Union President Gorbachev, and Israeli Prime Minister Peres, to California Governors Wilson and Davis, and Martha Stewart. Some of his regular clients include Tiffany & Co., San Diego Symphony and Callaway Golf.

Among his many accolades, he and Waters recently earned a coveted ACE Award for Best Caterer in the West for 2009 from Catersource Magazine. Spurgin has also been honored by Event Solutions Magazine with a national Spotlight Award as Caterer of the Year.

A champion of sustainable, handcrafted, organic, and regional foods, Spurgin grew up in London, working in his relative's restaurant and butcher shop. After his family moved to the States, he pursued a career in food. He was director of catering at Southern California's celebrated Piret's, and at several other respected catering firms. Spurgin has consulted and cooked with London's Mustard Catering Ltd. and has been tutored by the cheesemongers at Neal's Yard Dairy, also in London.

He lectures regularly on sustainability, cooking and entertaining, and his events, interviews and photos have been featured across all media. In 2001, to address growing concern for the environment, he co-founded passionfish.org, an innovative educational concern addressing seafood sustainability issues.

Spurgin sits on the Advisory Board of Catering Magazine and Catersource Magazine. He is a past member of the Director's Cabinet for Scripps Institution of Oceanography and is an E.W. Scripps Associate. Recently he collaborated with other educators, marine biologists, fishermen and chefs on a national project for the Blue Ocean Institute’s “Green Chefs, Blue Ocean” program, which now offers an online national curriculum for culinary students and continuing education for chefs. He also has been a guest chef at the renowned James Beard House in New York City.

 

Ian Ward, Mixologist, Snake Oil Cocktail Co.

Originally from Queens, N.Y., Ian Ward grew up next door to his family owned deli, where his love of cooking began. He has spent the majority of his life working in the restaurant industry in one facet or another. After a brief hiatus to pursue a career in journalism, Ian realized its in a kitchen where his heart truly wants to be. He then was offered the opportunity to take over a bar position under the guidance of famed Chef Massimiliano Bartoli.

It was here that Bartoli showed him that it is passion, technique, and quality organic ingredients that make a dish a masterpiece, a lesson that Ian to this day tries to display in each of his cocktails. After moving to San Diego, Ian went to work at the historic Hotel Del Coronado, where he revamped their cocktail menu, and realized that he wanted to commit his life to the art of cocktails.

Most recently Ian Ward has been the creative driving force behind the cocktails at Whisknladle, named one of the best restaurants internationally by Conde Naste, and is one of the founding members of the San Diego Bar Guild.