Back of the House
Yoshi Kojima, chef de cuisine
Yoshi Kojima, chef de cuisine
“My Japanese upbringing and training has given me an appreciation for the simple things…lightness, balance, texture, and staying true to and focused on the ingredient.”
Yoshi’s formal training began in Japan where he apprenticed for three years at La Marre de Cahya in Hayama, Japan, before making his way to Los Angeles where he served as assistant chef at the well respected Chaya Brasserie before moving to sous chef at Café La Boheme. Yoshi's path first crossed with Trey's when he brought him on as sous chef at Rockenwagner. In 1995, he became executive chef at the Sheraton Grande in L.A. where he oversaw multiple outlets. He moved to San Francisco to become executive chef at the Pan Pacific Hotel where he received three and a half stars from the San Francisco Chronicle. He left to open MC2 Restaurant (George still raves about the incredible meal he had there when Yoshi was in charge). After leaving San Francisco, Yoshi worked as executive chef in Sonoma and Riverside before going to work for Wolfgang Puck at various venues. Prior to joining the George's team, he was consulting chef simultaneously at Hotel El Bosco in Nagano, Japan, and Wa Dining Okan in San Diego.
Yoshi’s appreciation for the simple things translates to his interests outside the kitchen, including Ikebana – the Japanese art of flower arrangement that employs principles of minimalism and brings together nature and humanity. He also loves exploring museums and reading about all things food.
Lori Sauer, pastry chef
Lori Sauer, pastry chef
“I love local, organic ingredients, intricate details and looking for new innovations that deliver surprising tastes and textures.”
After graduating from Riverside Culinary Academy in 2001, Lori didn’t waste any time honing her skills on custom cakes, artesian breads, boutique chocolates and her specialty-contemporary plated desserts-at Pechanga Resort and Casino. In 2006, Lori partnered with James Beard award-winning chef Bradley Ogden on the opening of Anthology Supper Club in Little Italy, then moved to A.R. Valentien at The Lodge at Torrey Pines where she designed desserts to perfectly compliment the seasons using produce from local growers. Prior to joining George’s at the Cove, Lori was pastry chef at The Bridges at Rancho Santa Fe, an exclusive, member’s only resort catering to some of the most discerning diners in the world.
“Working with Chef Foshee is exciting,” says Lori. “Every day I have a new opportunity to put my signature on George’s and create desserts that reflect our contemporary, flavor-forward style.”
Martin Fraire, sous chef
Martin Fraire, sous chef
at Ocean Terrace
“To keep one of the busiest restaurants in San Diego running smoothly, I think it’s important I come to work with a good, positive energy…that translates to my staff and the dishes we create for our guests.”
If people are a company’s greatest asset, then Martin is surely one of ours. He started at George’s at the Cove in 1991 as a dishwasher, and one of the first things Trey did as executive chef was promote Martin to sous chef of the Ocean Terrace in 2000. Martin is a humble guy with a simple goal: to make our guests happy. To do that, he takes great care in preparation, from making sure he’s purchased all the right ingredients to ensuring his team prepares those ingredients to perfection.
Juan Estrada, sous chef
Juan Estrada, sous chef
at Ocean Terrace
“Our cooks are busy…very busy…so we have to communicate clearly and strive to maintain our high standard with an upbeat attitude and a smile.”
When asked about his resume Juan says, “That’s easy, George’s has been my one and only job.” He started as a dishwasher then moved through all the kitchen stations before being promoted to Ocean Terrace sous chef in 2006. Working closely with Martin, Juan takes a great sense of pride in being part of a team that expedites 500 meals in a day - all of them prepared at the highest level.
