Eater National: Trey Foshee on What it Means to Cook in San Diego

Eater National: Trey Foshee on What it Means to Cook in San Diego

Foshee has called George's and San Diego home for over ten years, since just after he was awarded Food & Wine's Best New Chef award in 1998. In the following interview, the distinguished chef — who cut his teeth L'Orangerie and La Folie on his way to George's — talks about his cooking, what sets his terroir apart, and what it means to have a San Diego restaurant.

—Gabe Ulla, Eater National

Read Full Article Here