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The Gaslamp branch of Donovan's is not just another steakhouse -- it's now Donovan's Prime Seafood (at 333 Fifth Avenue, 619-906-4850.) And their new executive chef is Kemar Durfield, most recently Chef de Cuisine at Addison.

Before that, he worked at an impressive array of restaurants, under such luminaries as Michael Mina and Jimmy Boyce, and was recently inducted by Thomas Keller into the Relais & Chateaux organization of distinguished chefs. Hey, the guy must have some chops! (But not mutton chops -- although even the seafood-centered downtown Donovan's does offer a selection of Prime meats for those who demand red meat at every dinner.)

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Comments

Ponzi Oct. 25, 2011 @ 11:31 p.m.

Stick to your core competency. Stick to steaks.

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kandra_koenig Oct. 27, 2011 @ 12:51 a.m.

Chef Durfield is incredibly talented and he does have extensive background in fine dining! He has worked with the talented and celebrated Chefs James Boyce, William Bradley and Michael Mina. I have no doubt that you will see great things from this chef! However, it’s unfortunate that whoever wrote this article and/or whoever approved it, didn’t take the time to make sure they were reporting facts- unfortunate for this chef and unfortunate for the public reading this. It’s a small world; the cooking world is an EVEN smaller world. Chef Durfield is humble and a man of integrity. He would never want to take credit for something he didn’t EARN. The Relaix & Chateau does not belong to him. Just to clarify… The Relaix and Cheatau award belongs to William Bradley and Addison Restaurant at the Grand del Mar. He was a part of the team that garnered this award, but Kemar Durfield, as a chef, was not inducted into Relaix and Cheatau. Thomas Keller is no doubt one of Chef Durfield’s idols, but he would never undeservingly name drop something like that! I hope for Chef Durfield’s sake, you have not tarnished his name and that this will be corrected.

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AquilaFuentes Oct. 27, 2011 @ 1:36 a.m.

TK is one of the Relais & Chateaux Chef's in North America along with William Bradley. Chef's don't induct other chefs, my point is I don't think you should ever mention TK name ever again.

I suggest this website to help you understand the severity of what you are writing. Please retract this article to save face.

http://www.relaischateaux.com/en/

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