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Chefs & Sommeliers On the Move at Beaumont’s, The Fishery & More

Plus, Masters Kitchen and Cocktail has a new kitchen lead

L: Matt Richman; R: Tami Wong
Courtesy photos

BIRD ROCK— Matt Richman is the freshly minted new executive chef at Beaumont’s Eatery; the well-established restaurant has held court on La Jolla Boulevard for over a decade. An alum of California Culinary Academy in San Francisco, who was executive chef/owner of Table 926 in Pacific Beach for four years, the chef says that his menu changes will emerge within the next two to three weeks. Richman replaces Tommy Fraioli, who recently departed to head up 10 Barrel Brewing in the East Village.

PACIFIC BEACH— Another long-standing restaurant has added more talent to its team. Celebrating twenty years in business is The Fishery, the family-owned seafood market and eatery helmed by executive chef Paul Arias, which just signed on sommelier Tami Wong, who will also oversee front of house management. Wong, who was named one of Wine & Spirits magazine's Best New Sommeliers of 2014, previously lent her skills to Juniper & Ivy and Mess Hall at Liberty Public Market. She’ll work with general manager Annemarie Brown on creating wine dinners for the restaurant.

OCEANSIDE— Masters Kitchen and Cocktail’s new executive chef Josh Richardi is a Florida native who has cooked at Pacific Del Mar, Rancho Valencia and La Valencia since relocating to San Diego. Richardi revamped the three-year-old restaurant’s seasonal menu, lending his classic Fresh technique to the California-inspired menu; his new roasted Jidori chicken breast with tri-colored carrot risotto and spicy kale chimichurri joins signature dishes such as the gourmet grilled cheese with fire roasted tomato-fennel soup.

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