George’s at the Cove Hires Michael Kahikina

We're excited to announce that we've hired Michael Kahikina as chef de cuisine. He will join Executive Chef/Partner Trey Foshee and the rest of our talented team to oversee the day-to-date operations of our culinary program. 

After attending the Culinary Institute of America, Hyde Park, New York, Kahikina worked for Thomas Keller Restaurant Group including The French Laundry and Bouchon in Yountville and was part of the Bouchon Beverly Hills opening team. His experience also includes positions at Red Medicine, Water Grill and Barrel & Ashes, all in Los Angeles, as well as consulting assignments for Cochon in Atlanta and Tim Hollingsworth’s restaurants C.J. Boyd’s, Free Play and The Hudson.

“Finding a chef to help me run such a large and diverse operation requires a wide variety of skills, and Michael’s experience working at some of the best restaurants in Los Angeles along with a variety of different concepts has prepared him well for this position,” said Trey Foshee, Executive Chef/Partner.

Like Foshee, Kahikina’s food philosophy revolves around sourcing the best ingredients and using cooking methods and techniques that allow those ingredients to shine through texture, color, shape and flavor. He believes dining can be both thought-provoking and nostalgic and enjoys creating meals that can transport guests to a fond memory or be the beginning of a new one.

“I’m so excited to be part of the George’s at the Cove team,” said Michael Kahikina. “Trey was a mentor to Rory Herrmann, one of my culinary mentors, and I’d heard about him and his influence in San Diego and our entire industry my whole career. Working alongside him and getting back to an ocean-driven concept with the incredible produce and seafood San Diego has to offer is an opportunity too good to pass up.”

Please join us in welcoming Chef Kahikina and join us for dinner soon to meet him in person.

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