After cooking in fine dining kitchens across Europe, Palm Springs and Los Angeles, chef/restauranteur Steve Brown is planning to return, in a big way, to his hometown of Imperial Beach.
The chef started his culinary career in Germany, attended Le Cordon Bleu in the LA-area, and was chef de cuisine for Brockton Villa in La Jolla from 2006-2007. His yet-unnamed project in Imperial Beach will span 4,000-square-feet at the corner of Date Avenue and Seacoast Drive, just steps from the water. The multi-level restaurant will have an open-air, shipyard-inspired design with a menu of modern comfort food paired with local craft beer and cocktails.
The restaurant isn't scheduled to debut until early 2017, but Brown is launching a roving dinner series, called Cosecha, that will pop-up all over Southern California but get its start in San Diego on July 9 with a 7-course wine pairing dinner at Gustatory in Coronado; the farm-driven event will source produce from local Wild Willow Farms for its modern American menu. The chef, who also runs a new catering company called Harvest, plans on continuing his Cosecha pop-up dinners even after opening his more casual Imperial Beach concept.