George Hauer

Lauded coast-to-coast, George's at the Cove in La Jolla, California, ranks among Southern California's most popular restaurants. Founder and principal partner George Hauer is the driving force behind this highly acclaimed restaurant with three levels of spectacular ocean view dining overlooking the Pacific. Respected as a leading restaurateur, his professional success in San Diego is celebrated. George began as a waiter in 1968 with Continental Restaurant Systems, quickly rising to top management. Ultimately heading operations, with over 7,000 employees, he was an integral force in CRS' growth from four to ninety restaurants nationally.

Today, 20 years after opening George's at the Cove, he is widely respected for his knowledge, foresight and leadership as a restaurateur, businessman, and industry spokesperson - honored with the San Diego Restaurant Association's highest recognition, the Gold Medallion Special Achievement Award.

As an innovator in the industry, George was the first to introduce the "tiered" concept in restaurant dining locally. George's at the Cove offers three stories of dining choices from very casual on its rooftop Ocean Terrace and casual-to-business in its mid-level Bar to fine dining in the elegant Ocean View Room below...all with breathtaking views of the Pacific Ocean.

It's no surprise that George's at the Cove was once again voted "Most Popular" in the 2004 Zagat Survey of San Diego Restaurants. Behind it all is George Hauer.

Trey Foshee

Trey Foshee, formerly Executive Chef at Robert Redford's Sundance Resort in Utah (Tree Room & Foundry Grill), is a classically trained graduate of The Culinary Institute of America in Hyde Park, New York. His professional experience includes L'Orangerie in Los Angeles, La Folie in San Francisco, Rockenwagner in Santa Monica, the Sheraton Grande in Los Angeles, and the Five Diamond Mauna Lani Hotel & Bungalow's Bay Terrace in Hawaii.

Named by Food & Wine Magazine as one of America's Ten Best New Chefs for 1998, Chef Foshee has received GQ's Golden Dish Award and has appeared in Bon Appetit, Travel & Leisure, Ski, and Gourmet Magazine. He has been a Guest Chef at the prestigious James Beard House in New York, as well as the Host Chef for Hawaii's international Cuisines of the Sun with such acclaimed chefs as Charlie Trotter, Emeril Lagasse, and Roger Verge.

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Mark Oliver

Mark Oliver is General Manager and a Partner of George's at the Cove. He joined the restaurant in 1989, with 15 years of industry experience in management and training with Continental Restaurant Systems. Mark grew up in the industry working in his family's restaurant, while earning a degree in Accounting at San Diego State University. Rather than follow a more traditional path in his chosen field of study, Mark says that his love of the family's business was the deciding influence in his ultimate career choice.