Francesca Penoncelli briefly left BICE Ristorante last year to work in Peru but has recently returned as executive pastry chef and formaggiaio. Since her return, Penoncelli has completely revamped the Italian restaurant's dessert menu.
Visit bicesandiego.com for more information.
Roberto's Mexican Food has named George Hunter as vice president of operations and announced the launch of the company’s first-ever catering division.
Hunter, who will be responsible for all aspects of business operations for the multi-unit operator, will report directly to company owners, which are the children of original founders Roberto and Dolores Roberto.
Hunter's initial focus will be the launch and growth of the new catering division and real estate development for the company.
Before joining Roberto's, Hunter was COO of Pat & Oscar’s Restaurants.
Located at The
Grand Del Mar, Addison, has named Anthony Secviar as its new chef de cuisine.
Secviar, who previously worked at The French Laundry for the past six years, first began as a chef de partie and moved through various stations before being promoted to sous chef in 2008.
At his new post, Secviar will work closely with Relais & Châteaux Grand Chef William Bradley to create the restaurant's French cuisine.
Downtown San Diego Mediterranean quick-service restaurant,
The Kebab Shop, is making its way to Little Italy with the fourth opening set for January.
“We have had such great success with the first three locations,” said Tony Farmand, owner of The Kebab Shop. “We wanted to add a fourth store and people had been begging for one in Little Italy."
Visit thekebabshop.com for additional details.
sbe Restaurant Group is bringing
Katsuya by
S+ARCK to
Andaz San Diego in early 2012. The Japanese restaurant will occupy an existing 6,000-square-foot indoor-outdoor space inside the hotel and will become Andaz San Diego's signature restaurant.
