Sous Chefs: Ocean Terrace

Martin Fraire, sous chef

“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

“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.