Chef Shuffles at Pisco, Hotel Republic and More

A seasoned local chef has landed at Hotel Republic, the rebranded and remodeled downtown hotel that launched three new dining venues created in collaboration with The Patio Group. As the hotel’s executive chef, JC Colón will manage Trade, the lobby bar and restaurant as well as the rooftop Topside Terrace Kitchen & Bar and casual Patio Marketplace. A grad of Manhattan’s French Culinary Institute, Colón has worked with several of San Diego’s top hospitality groups, starting with Urban Kitchen Group at Cucina Urbana and Kensington Grill before moving onto Blue Bridge Hospitality’s Leroy’s Kitchen + Lounge. The chef has also helmed Searsucker in Del Mar and the now-shuttered Flour & Barley at The Headquarters. He was also tapped to lead ritzy steakhouse STK, which has since stalled at Andaz San Diego.

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Chef Alfred “Alfie” Szeprethy has been named executive corporate chef of Ladeki Restaurant Group, which operates all Sammy’s Woodfired Pizza & Grill and Pisco Rotisserie & Cevicheria. Szeprethy recently launched the new Carlsbad outpost of Pisco alongside Peruvian celeb chef Emmanuel Piqueras. An alum of The Art Institute of California, San Diego the chef cooked at Fleming’s Prime Steakhouse and Top of the Market, before joining San Diego restaurateur Sami Ladeki’s Roppongi Restaurant & Sushi Bar. When the restaurant shuttered, Szeprethy became executive corporate chef of Sammy’s, overseeing all 15 locations. He will now also lead menu development for Sammy’s and assist in Pisco alongside its executive chef/partner Piqueras.

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Teddy Panos, formerly the wine director and assistant general manager of Blue Bridge Hospitality’s Stake Chophouse + Bar, has been promoted to beverage director of the upscale Coronado restaurant. With three decades of industry experience, the certified sommelier and certified specialist of wine will now have full creative control of the beverage program and is launching a month of champagne-related specials in February including $25 champagne flights, $1 oysters and a five-course champagne pairing dinner. Panos previously served as sommelier and wine director at Cucina Urbana and La Valencia Hotel.