RANCHO BERNARDO— Tapped as the new executive chef at The Cork and Craft is Scott Cannon. Abnormal Company co-founders Matt DeLoach and Elvin Lai are excited to bring one of San Diego’s most promising up and coming chefs onto the team. They also thanked Chef Phillip Esteban "for an exciting two years of curating incredible seasonal menus, educating kitchen staff on high quality techniques and ingredients and taking lead in hosting beer pairing dinners." Chef Cannon will officially take the lead as executive chef on October 22, 2016.
MISSION BAY— Former Eat.Drink.Sleep. Hospitality Collective corporate chef Danilo "DJ" Tangalin, who took the helm at JRDN at Tower23 last year and created the menus for Decoy Dockside Dining, the signature restaurant of the group's newly opened Lakehouse Hotel & Resort in San Marcos, has landed at Tidal. He takes over as Executive Chef of the Paradise Point Resort & Spa's onsite restaurant from Amy DiBiase. The chef tells Eater that he is excited to be part of an amazing team and is looking forward to developing the menu at this amazing venue.
ESCONDIDO— Celebrated chef Amy DiBiase has since taken a position with the Grand Restaurant Group in North County. There, chef DiBiase joins her husband, VP of Operations Derry Van Nortwick, and will be involved with current and future projects for the hospitality group, which operates Bellamy's Restaurant in Escondido, Ponsaty's in Rancho Sante Fe and The Ranch at Bandy Canyon.