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Major Chef Moves Impact Juniper and Ivy, Campfire, and More

Local restaurant sign new executive chefs

Juniper and Ivy’s Jason Franey
Juniper and Ivy’s Jason Franey
Courtesy photo

Juniper and Ivy: After conducting a nationwide search for new executive chef, the Little Italy restaurant has hired Jason Franey to fill the role. Franey trained with Daniel Humm at Campton Place in San Francisco, eventually joining Humm at the three Michelin starred Eleven Madison Park in New York City. Named executive chef of Seattle’s legendary Canlis in 2008 at age 31, he spent six years at the legendary restaurant during which he was awarded as Food & Wine’s “Best New Chef” and was a three-time finalist for the James Beard Foundation’s “Best Chef: Northwest”. The chef has also worked with the MINA Group both at its Bellagio property in Las Vegas and Michael Mina’s flagship restaurant in San Francisco. With Franey entering the position this month, former executive chef Anthony Wells has been promoted to culinary director.

Campfire: The popular Carlsbad restaurant is now under the purview of acclaimed chef Eric Bost, who assumed the lead of culinary operations at its restaurant relation, Jeune et Jolie, last summer. Andrew Santana (Charles + Dinorah), Campfire’s former executive chef, will be leaving the restaurant this summer and relocating to Northern California.

International Smoke: James Montejano (La Valencia, Cardiff Seaside Market), who most recently helped RMD Group to open Huntress in the Gaslamp, will step in as executive chef of the One Paseo restaurant starting June 14. Helming the restaurant, created by chefs Michael Mina and Ayesha Curry, is a return to the MINA Group for Montejano who previously worked for Mina in San Francisco and has a long-standing relationship with the celebrity chef. .

Stone Brewing: The powerhouse brewing company has installed new executive chefs at two of its brewery restaurant locations. Leading the charge at Liberty Station’s Stone Brewing World Bistro & Garden is Rich Sweeney, a longtime local chef and “Top Chef” alum who most recently worked with North Italia and Tocaya Organica while Israel Ortiz, a veteran of high-volume kitchens at the House of Blues San Diego and Harrah’s Resort Southern California, will oversee the brewery’s original Escondido location. Both chefs will be revamping the food offerings with new dishes as well as bringing back from classic favorites from menus past.

Seasalt Del Mar — The seafood-focused bistro reopened last month with a completely refreshed menu from new executive chef Luke Johnson (WineSellar and Brasserie, Fernside). Now operating Wednesday through Sunday from 3 p.m. to 8:30 p.m., dinner selections range from yellowtail ceviche and mussels with charred tomato and roasted fennel to salmon in a port wine sauce and scallops with cauliflower puree.

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