Trey Foshee - Executive Chef & Partner: Georges at the Cove

Awards & Accolades

• America's Ten Best New Chefs - Food & Wine Magazine
• Golden Dish Award - GQ Magazine
• Bon Appetit, Travel & Leisure, Ski, Gourmet Magazine
• Guest chef at the prestigious James Beard House, New York
• Host chef for Hawaii's international Cuisines of the Sun with suchacclaimed chefs as Charlie Trotter, Emeril Lagasse & Roger Verge

A classically trained graduate of the Culinary Institute of America in Hyde Park, New York, Chef Foshee's experience includes: L'Orangerie in Los Angeles; La Folie in San Francisco; Chef de Cuisine of the Bay Terrace at the Five Diamond Mauna Lani Bay Hotel & Bungalows in Hawaii; and Executive Chef of The Tree Room at Robert Redford's Sundance Resort, before coming to La Jolla as Executive Chef of George's at the Cove in the Spring of 1999.

In his Creative Regional Cuisine, Chef Foshee uses fresh, local ingredients with an emphasis towards following the rhythms of each season...bringing a new style of cuisine to your table that appropriately serves to complement the three tiers of spectacular ocean view dining for which George's at the Cove has long been famous.

Chef Foshee says, "It is important as a chef to take yourself out of the equation sometimes. It can't be an egotistical thing, if you are making really good food. You have to be completely aware of what's going on with the ingredients. It's about bringing out as much flavor and showcasing the ingredients the best you can."

< Back