As construction continues on Cutwater Spirits’ ambitious and epic new distillery, bar and restaurant in the Miramar area, the company gave Eater the official news about the top-notch food and beverage professionals who will be helping to steer the project. Scheduled for a summer opening, the 50,000-square-foot dining and drinking destination will span a 30,000-square-feet distillery alongside a full-service restaurant, bar and outdoor dining area featuring craft cocktails and a menu of shareable, upscale plates.
In the kitchen will be executive chef Luke Johnson, who recently returned to the industry after taking a hiatus from cooking professional. Johnson, whose impressive culinary career includes two Michelin-starred restaurants — Los Angeles’ Melisse and Spiaggia in Chicago — made his mark in San Diego at the ahead-of-its-time Red Velvet Wine Bar in Little Italy. Johnson told Eater, “I’m extremely excited to join the well-respected team at Cutwater. My focus will be to provide our guests with an unparalleled experience and I can’t wait to get going.”
And heading up Cutwater Spirits’ bar program is Christian Siglin. Named Eater’s Bartender of the Year in 2014, this locally-revered cocktail talent has crafted bar menus for restaurants ranging from Bankers Hill Bar + Restaurant to Bracero. The drink program will showcase Cutwater Spirits’ already-admired lineup, including Fugu Vodka, Old Grove Gin, and Three Sheets Rum, as well as spirits still in development; the award-winning distillery just won multiple awards including California Distillery of the Year at the fourth annual Berlin International Spirits Competition. The restaurant and bar’s general manager, Alessio Marini, previously held similar roles at Bijou La Jolla and The Grand Del Mar.
Earl Kight III, chief revenue officer, shared “We’re excited to bring Luke and Christian together at Cutwater. It will be fun to see what the team will do at our new spot in Miramar.”