Bonilla (Kitchen 1540), who helped to open the Del Mar restaurant, says he's thankful he got opportunity to practice his savory side; the chef was responsible for some of the restaurant's daytime menu in addition to the desserts. Among his signature finishes there was a tobacco-infused goat cheese custard with Cognac gelée.
As for what's next, Bonilla tells Eater that he's weighing some options but would prefer to be back in a hotel setting, and looks forward to finding a place where he can "plant some roots and hang out for a while."
Sea & Smoke chef/owner Matt Gordon says he won't be hiring a replacement pastry chef and kitchen has introduced a revamped, if less envelope-pushing dessert menu featuring pumpkin cheesecake, coconut mousse with roasted pineapple and basil foam and a riff on the classic poire belle helene that pairs a poached pear with flourless chocolate cake.
· Sea & Smoke [Official Site]
· All Chef Shuffles on Eater [~ESD~]