Chef of Fest Top Ten Finalists

Ten San Diego chefs earned high praises from judges across the country during the San Diego Bay Wine and Food Festival this year. Check out where they cook in this slideshow.

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Ten San Diego chefs earned high praises from judges across the country during the San Diego Bay Wine and Food Festival this year. Check out where they cook in this slideshow.
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Courtesy of Bay Wine & Food Festival
Tommy Fraioli, executive chef at Sea Rocket Bistro, has cooked for celebrities at ChefDance, the Sundance Film Festival’s premier culinary event, but it’s his commitment to serve the freshest local seafood, organic produce and pastured meats to diners at the cozy North Park eatery whose kitchen he helms that makes Sea Rocket Bistro San Diego’s preeminent sustainable seafood restaurant. Prior to joining Sea Rocket, Fraioli was sous chef and kitchen manager at Bing Crosby’s, a swanky supper club in Mission Valley.
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Courtesy of Bay Wine & Food Festival
Amy DiBiase is the Executive Chef at Laurel Restaurant & Bar and honed her cooking style – a California twist on Italian and French cuisine – to incorporate the fresh, local and sustainable ingredients available in San Diego.
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Courtesy of Bay Wine & Food Festival
Jon Sloan has been the Executive Chef/Partner for Roy’s downtown San Diego for over two years. He started his career in Olympia, Washington in 1998 under Chef Jason Smith, who has cooked for President Obama and is a James Beard award winning chef. Since that time he has held the executive chef position at numerous Pacific Northwest restaurants, such as Ponzi Winery in the Willamette Valley. He left to start working with Roy Yamaguchi and help open their downtown location. His menu is committed to using seasonal and local ingredients, while utilizing modern techniques.
5/11
Courtesy of Bay Wine & Food Festival
Celebrated and sought after chef, Anthony Sinsay, has joined Enlightened Hospitality Group as Executive Chef of Brian Malarkey’s restaurant, Burlap. Formerly of Harney Sushi, Sinsay brings an extensive background in Asian cuisine and a passion for eastern flavors to the modern yet approachable Asian cowboy cuisine at the Del Mar hotspot. Sinsay has a keen focus on ingredient-driven dishes and employs unique methods in preparation and presentation. He won the "Chef of the Fest" in 2009.
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Courtesy of Bay Wine & Food Festival
At the helm of L’Auberge Del Mar’s KITCHEN 1540 are the seasoned culinary talents of Scott Thomas Dolbee who joined L’Auberge in February 2012 from Four Seasons Resort Whistler. Executive Chef since 2008, Dolbee helped Four Seasons Whistler earn Canada’s only Five Diamond distinction and was an integral part in the concept, design and launch of the property’s popular SIDECUT restaurant. Dolbee also managed the resort’s culinary operations during the 2010 Winter Olympics and Paralympics in Whistler. He started his culinary career at age 18 as a chef tournant for the Ritz-Carlton Laguna Niguel, Laguna Beach. His progression included positions in kitchens around the country from the prestigious Jonathan Club in Los Angeles and Manele Bay Hotel in Hawaii, to Wauwinet Inn in Nantucket, The Sagamore Resort in New York, and in 2004, Dolbee successfully launched the Four Seasons Beverly Wilshire’s acclaimed The Blvd restaurant as chef de cuisine.
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Courtesy of Bay Wine & Food Festival
San Diego native Dustin Anselm is the head chef at Jake's Del Mar. He has worked throughout California and Arizona during his culinary journey.
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Courtesy of Bay Wine & Food Festival
Chef Neil Dandekar was raised in Southern California, where from a young age his East Indian heritage and his family’s passion for cooking sparked his interest in the kitchen. He attended the California Culinary Academy in San Francisco, and while attending school was inspired by the city and “cooking with the seasons.” Returning back to Southern California in early 2002, Chef Neil has worked his way through many notable Los Angeles and Orange County restaurants. Before attaining the position as Chef de Cuisine at Vela, Neil was part of the opening culinary team at the prestigious Resort at Pelican Hill, Newport Beach. As a Chef, he is inspired by the use of local ingredients and the variety of cultures throughout Southern California and this is reflected daily in his cuisine.
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Courtesy of Bay Wine & Food Festival
Chef Aron Scwartz lives in San Diego to work for Bernard’O Restaurant, where he was Chef. His experience led him to his position now at the San Diego Marriot Marquis & Marina, one of downtown San Diego’s premier luxury hotels. It is here that Chef Aron thrived as Executive Sous Chef of the hotel. Five years later Chef Aron is still with the Marriott and is leading the Marriott Marquis & Marina’s new dining concept, Marina Kitchen, as Executive Chef.
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Courtesy of Bay Wine & Food Festival
British-born Stephen B. Window attended culinary school near his hometown of Manchester and embarked on a career that would take him to acclaimed restaurants around the world. His extensive travels give him an impressive expertise in many diverse cuisines—from the cooking of exotic Pacific islands to the classic recipes of Escoffier—all of which are embodied in his kitchen at Roppongi.
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Courtesy of Bay Wine & Food Festival
Nicolas Bour, executive chef of outlets at the Rancho Bernardo Inn Golf Resort & Spa in San Diego, inherited a passion for food, fresh ingredients and authentic flavor from his French father and American mother who raised him on a working organic farm. Meals were made with the day’s harvest, and even at a young age, Bour formed an appreciation for the simplest ingredients.
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