What the Chef Eats

What the Chef Eats

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San Diego chefs share their recipes.

Ja jien mein (noodles with meat sauce)

Recipe by executive chef/owner, Khan’s Cave

Mark Sun opened Khan’s Cave after he realized he couldn’t stay out of the kitchen on a Friday night.

Pacifica's Peruvian Ceviche

Stephanie O’Mary-Berwald’s halibut ceviche recipe speaks for itself.

Portobello Mushroom Flatbread

Recipe by Cliff Pleau, culinary director, Seasons 52 My earliest memory of wanting to be a chef was when I was about four years old. I was still sucking my thumb and my dad was ...

Polenta

Recipe by Jack Fisher, Executive Pastry Chef, Urban Kitchen Group

Cucina Urbana pastry chef Jack Fisher used to work on the savory side.

Red Velvet Cheesecake

Joe Burns of Waters Fine Foods offers up a red velvet cheesecake with chocolate ganache.

Caramelized Pear Salad

Recipe by Donald Lockhart, Executive Chef, Cusp Dining & Drinks

Chef Donald Lockhart’s recipe for caramelized pear salad.

Chinese Pancakes (Cong You Bin)

Tony Su’s Chinese pancake recipe.

Braised Lamb Shanks

Recipe by Ryan Studebaker, Executive Chef, Gingham

Interview with Chef Ryan Studebaker, at the intersection of Southern and French.

Roasted Chicken with Quinoa Pilaf

Recipe by James Clark Executive Chef, Croce’s Restaurant & Jazz Bar

Chef James Clark hit it off with Ingrid Croce. His roasted chicken recipe is in their soon-to-be-published cookbook.

Seared Ahi with Soy Reduction

Recipe by Vincenzo Lo Verso, Executive Chef & Owner, Osteria Panevino

I have been cooking all my life since I lived in Italy. I cooked for a big restaurant there and we did a lot of weddings. I also served in the Army and was a ...

Pork-Belly Hash with Poached Eggs and Chili Hollandaise

Recipe by Anthony Wilhelm, Executive Chef, Inn at the Park

I’ve always been a fan of really fresh food. I grew up in Ohio and went hunting and fishing with my dad. Nothing tastes fresher than catching a fish and cooking it over an open ...