GOLDEN HILL— Cowboy Star’s longtime chef de cuisine Chris Osbourne, who left the East Village steakhouse to launch Provisional at the Pendry, departed the all-day hotel restaurant last month to take over as the new executive chef of Counterpoint. Trained in fine dining, Osbourne also cooked at George’s California Modern; the chef tells Eater that he’s looking forward to working with a smaller operation where he can have a greater impact and be involved in all aspects of the eatery. He plans to turn its menu more farm-to-table focused than ever, drawing on his culinary roots which include working at his aunt’s restaurants — a Michelin-starred restaurant and a barbecue joint. Owner Cam Fomby said he feels lucky to have the chef on board as he actively looks at other local neighborhoods for another Counterpoint-like concept. Starting this month, the chef aims to roll out a new dish every week while keeping on a few Counterpoint favorites. Also look for Osbourne’s signature plates to appear here, including his corn soup and tomato salad.
LITTLE ITALY— Pacific Standard Coastal Kitchen welcomes new executive chef Stephen Gage, who replaces Giselle Wellman at the helm of the year-old restaurant. Gage, a grad of the San Diego Culinary Institute, has had several high-profile gigs at area restaurants including the La Valencia Hotel, UnderBelly and Blind Lady Ale House. Gage said, “I’m very excited to take my new position at Pacific Standard and to be a part of Evolution Hospitality. It’s a great and exciting opportunity for me and a move that just made sense. I will be expanding the already great team in place there and I'm looking to focus the menu on the amazing seafood we have here in San Diego."
BANKERS HILL— Legendary fine dining spot Mister A’s has signed on a Sean McCart as its new chef de cuisine. McCart was formerly a sous chef at Juniper & Ivy and helped launched Pueblo in Pacific Beach; a San Diego native with a passion for seasonal cooking, the chef is celebrating his fifteen year in the industry. He joins Mister A’s executive chef Stephane Voitzwinkler overseeing the twelfth floor restaurant’s ever-changing menu, which which hinges on ingredients from Rancho Santa Fe’s Chino Farm Specialty Produce.
BAY HO— A recent Bay Area transplant is the new executive chef of Morena Boulevard’s Red Card Café. Jeff Larson has been working at acclaimed restaurants the Napa area, cooking at the acclaimed Kitchen Door and Angele Restaurant + Bar and leading the kitchen at St. Helena’s Goose & Gander for the last two years. The ingredient-driven chef is refreshing Red Card Café’s menu, which ranges from global street food to contemporary seasonal dishes in preparation for the eatery’s first anniversary this August.