Georges special occasion restaurant southern california

Alumni Chef Dinner Series at Georges at the Cove

In honor of its 40th anniversary, La Jolla’s MICHELIN-recognized restaurant, Georges at the Cove, has lined up a can’t-miss alumni chef dinner series beginning Monday, Feb. 19. The returning chefs for the prix-fixe events have a combined eight MICHELIN stars.

Founded by George Hauer, Georges opened its doors at 1250 Prospect Street in Downtown La Jolla in 1984. Now, Operating Partner Trey Foshee is joined by General Manager Mike Grave and Executive Chef Masa Kojima at Georges at the Cove at the cherished dining destination.

“Anniversaries come and go every year, of course, and we had always believed it wasn’t necessary to celebrate,” says Foshee, in a press release. “But George and I felt this one was different. Forty is a big number. It’s a significant milestone that speaks so much to the incredibly hard-working chefs and staff members who have kept Georges a staple not just for the people of La Jolla, but for all of San Diego.”

Feb. 19 and Feb. 20: Connor McVay and Christine Rivera

San Diego native Connor McVay started as a cook at Georges’ California Modern. He then moved to Los Angeles, where he worked under Chef Wolfgang Puck and Chef Lee Hefter for the better part of a decade, most recently as the executive chef of the Five-Star Hotel Bel-Air. Christine Rivera was a cook in California Modern and Ocean Terrace and was then promoted to executive chef of Galaxy Taco, Georges’ sister restaurant in La Jolla Shores. She helped transition Galaxy to Sandpiper Wood Fired Grill & Oysters in June 2022 before taking the executive chef role at The Bishop’s School in La Jolla.

March 16: Sam Peters and Stephen Kurpinsky (Level2 bar takeover)

Sam Peters and Stephen Kurpinsky were bartenders, then beverage directors in Georges’ California Modern and then Level2, where they created Neighborhoods of San Diego and Floras of San Diego, a bespoke program to tell the story of San Diego through cocktails. Peters is the owner of SPK Bar Hospitality & Training and Kurpinsky is the U.S. Brand Ambassador for Mr Black Coffee Liqueur.

April 2: Christopher Kostow

Chef Christopher Kostow spent time as a cook in California Modern twice before moving on to run The Restaurant at Meadowood, building it into California’s second three-starred MICHELIN restaurant. Kostow is currently the owner and operator of The Charter Oak Restaurant and Loveski Deli, and operator of Ciccio, all in Napa Valley.

May 7: Jon Bautista, Brad Chance and Lori Sauer

Jon Bautista and Brad Chance worked together as chef and sous chef, respectively, in California Modern while Lori Sauer was pastry chef. Currently, Bautista is executive chef of The Fishery, Chance is executive chef of Ember & Rye in Carlsbad, and Sauer is executive pastry chef at Café Monarch in Scottsdale.

June 11: Stephanie Prida

Stephanie Prida was a pastry cook and pastry chef with Georges and has gone on to manage the pastry teams at MICHELIN three-starred Manresa Restaurant Los Gatos, held the corporate executive pastry chef position at Major Food Group, and is now working on a new concept while working at Manresa Bread.

July 16: Elizabeth Murray and Yolanda Santos

Elizabeth Murray worked as a cook and sous chef with Georges before spending time at Noma and WD-50, then as executive chef at Sierra Mar at Post Ranch Inn in Big Sur. Murray is currently chef at Littler in Durham, North Carolina. Santos was a pastry chef and has held the same position at One Market SF, Aqua and Aureole in Las Vegas, Charlie Palmer’s Dry Creek Kitchen in Healdsburg, and Post Ranch Inn. Santos is currently pastry chef at Aubergine in Carmel.

August 19: Anthony Secviar

Anthony Secviar spent time as a cook in California Modern and now owns MICHELIN one-starred Protégé in Palo Alto. A San Diego native, Secviar spent time in kitchens in Spain, including Akelare and El Bulli, and he was a sous chef at The French Laundry for six years before taking the chef de cuisine position at Addison (currently MICHELIN three-starred).

Oct. 15: Pendry San Diego crew

Pendry San Diego’s Brandon Sloan (executive sous chef), Dara Steinrichter (sous chef) and Jon Hawkins (sous chef) all spent time with Georges as cooks and sous chefs.

All but one event in the alumni dinner series will take place in the Lowel Level dining room (formerly known as California Modern and now used as a private events space). Reservations are open for the first two events in February and March: The remaining dinners can be reserved starting Feb. 21. Also on the agenda for Georges at the Cove? The restaurant will embark on a major remodel of Ocean Terrace, Level2, the kitchen and the restrooms later in 2024.

1250 Prospect St.
La Jolla, CA 92037

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