George’s at the Cove Celebrates 40 Years in 2024
Southern California’s iconic destination restaurant has a year-long celebration planned with a series of special events.
A Culinary Homecoming: George’s at the Cove’s 40th Anniversary Guest Chef Dinner Series
We are excited to introduce the Guest Chef Dinner Series, a year-long celebration marking the 40th anniversary of George's at the Cove. In tribute to our rich history and the contributions of past employees who have become successful chefs, this series will feature the culinary skills of these individuals. Each month in 2024, we will host these chefs, offering exclusive dining experiences. Get ready for a diverse array of flavors that showcase the talents nurtured at George's at the Cove, making this anniversary a sensory feast.
Jon Bautista, Brad Chance & Lori Sauer
Jon Bautista and Brad Chance worked together as Chef and Sous Chef in California Modern when Lori Sauer was Pastry Chef. Currently, Chance is Chef de Cuisine at Sea and Sky in La Jolla. Bautista was nominated as the 2023 James Beard Best Chef in California.
Stephanie Prida
Stephanie Prida was a Pastry Cook and Pastry Chef with George’s and has gone on to manage the pastry teams at Michelin 3-starred Manresa, held the Corporate Executive Pastry Chef position at The Major Food Group, and is now working on a new concept and working at Manresa Bread.
Elizabeth Murray & Yulanda Santos
Elizabeth Murray worked as a Cook and Sous Chef with George’s before spending time at Noma and WD-50, then as Executive Chef at Sierra Mar at Post Ranch Inn. Murray is currently Chef at Littler in Durham, North Carolina. Yulanda Santos was a Pastry Chef and has held that position at One Market SF, Aqua and Aureole Las Vegas, Charlie Palmer’s Dry Creek Kitchen, and Post Ranch Inn. Santos is currently Pastry Chef at Michelin starred Aubergine Restaurant in Carmel.
Anthony Secviar
Anthony Secviar spent time as a Cook in California Modern and now owns Michelin 1-starred Protégé in Palo Alto. A San Diego native, Secviar spent time in kitchens in Spain including Akelare and El Bulli and was a Sous Chef at The French Laundry for six years before taking the Chef de Cuisine position at Addison (currently Michelin 3-starred).
The Pendry Crew
The Pendry’s Brandon Sloan, Executive Sous Chef, Dara Steinrichter, Sous Chef, and Jon Hawkins, Sous Chef all spent time with George’s as Cooks and Sous Chefs.
Christopher Kostow
A Michelin-starred chef before the age of 30, Christopher draws upon his own American upbringing and the singular beauty and bounty of the Napa Valley to cook food that is thoughtful, personal, and in concert with his community and collaborators. The youngest American born chef to ever receive the coveted Michelin three-star accolade,Christopher was also chosen as one of Food & Wine Magazine’s Best New Chefs and holds an award from the James Beard Foundation for Best Chef: West. Christopher has created extraordinary experiences for guests at The Restaurant at Meadowood, The Charter Oak, Ensue, Loveski, and Ciccio.
Sam Peters & Stephen Kurpinsky
Sam Peters and Stephen Kurpinsky were bartenders in California Modern and then Level2 where they created Floras of San Diego, a bespoke program to tell the story of San Diego through cocktails. Peters is the owner of SPK Bar Hospitality & Training and Kurpinsky is the U.S. Brand Ambassador at Mr Black Spirits.
Connor McVay & Christine Rivera
San Diego native Connor McVay started as cook at Georges California Modern. He moved to Los Angeles where he worked under Chef Wolfgang Puck and Chef Lee Hefter for the better part of a decade most recently as the Executive Chef of the Hotel Bel Air. Christine Rivera was a cook in California Modern and the Ocean Terrace and was then promoted to Executive Chef of Galaxy Taco, Georges at the Cove’s sister restaurant. She helped transition Galaxy to Sandpiper Wood Fired Grill & Oyster before taking the Executive Chef role at The Bishop’s School.