The Braise

Trey Foshee
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The Braise is a slow process of extracting the essence. Join us as we explore the lives and stories of the hospitality industry. Trey Foshee is a Chef, co-owner of Georges at the Cove and Sandpiper Wood Fired Grill and Oysters, both located in La Jolla California.

  1. 2025-01-08

    Jeff Jackson: A Chef's Chef.

    Join us as we sit down with Chef Jeff Jackson, acclaimed Corporate Culinary Advisor and a pioneer of San Diego’s farm-to-table movement. With a French-trained culinary foundation, Chef Jackson has built a celebrated career defined by his innovative yet simple approach to cuisine. We also discuss the era when restaurant reviewers wielded significant influence, the nuances of working in hotels, and the impact of European culinary traditions on his approach to hospitality and cuisine.

  2. 2024-12-19

    Mike Reidy: Less is More

    In this episode, we sit down with Mike Reidy to discuss his culinary journey that has led him to a prominent role at The Fishery. Mike reflects on his early career and the experiences that influenced his culinary approach, including his time working with acclaimed chef Josiah Citrin. He reflects on the invaluable lessons he learned from Josiah, particularly the importance of using the finest seasonal produce to elevate a dish. He emphasizes how the true beauty of fresh, high-quality ingredients shines when they are allowed to stand on their own, highlighting the art of keeping it simple. He also discusses his role in carefully elevating The Fishery, balancing innovation with the deep-rooted history of the restaurant, which has long been a staple of San Diego's culinary scene. .

  3. 2024-08-22

    Anthony Secviar: From Determination to Culinary Mastery, George’s to Protégé.

    In this episode, we’re joined by Anthony Secviar, a culinary talent whose journey began at George’s at The Cove, after three interviews, two culinary schools, and more than two years of determination. His early experiences at George’s laid the foundation for what would become an illustrious career. After gaining experience at George’s, Anthony expanded his horizons by traveling to Spain, where he further refined his craft. Upon returning to the U.S., he secured a position at The French Laundry, one of the world’s most prestigious restaurants. His time there, working alongside culinary legends, propelled him to new heights, eventually leading him to Addison in San Diego. Today, Anthony is the chef and owner of Protégé in Palo Alto, where he continues to push the boundaries of fine dining. Tune in as we delve into his journey, his philosophy on cooking, and how his experiences have shaped the Michelin-starred chef he is today.

  4. 2024-08-02

    Yulanda Santos: From banking to baking.

    Join us on today's podcast with Yulanda Santos, the acclaimed pastry chef who transformed her life from working at a bank in San Francisco to becoming a culinary star. Her journey led her to prestigious kitchens, including Georges at the Cove, One Market, Aqua, and Aureole in Las Vegas. Today, Yulanda brings her creative desserts to life at the Michelin-starred Aubergine Restaurant in Carmel. Tune in to hear her story of passion, dedication, and the pursuit of culinary excellence.

  5. 2024-07-24

    Elizabeth Murray: Southern roots and global inspiration.

    Join us as we explore the incredible career of chef Elizabeth Murray. Starting as a sous chef with Georges, Elizabeth honed her skills at restaurants Noma and WD-50. She then brought her unique style to Sierra Mar at Post Ranch Inn, where she served as the executive chef. Elizabeth then moved to North Carolina to be with her family and worked at a small local restaurant for two years. In this podcast, she shares her story and experiences, offering a peek into the life of a chef.

  6. 2024-07-11

    Stephanie Prida: The sweet and savory life.

    Join us as we chat with the amazing pastry chef Stephanie Prida. Known for her creative and delicious desserts, from her time at the three-Michelin-starred Manresa in Los Gatos to her leadership roles at Major Food Group in New York City, her journey is as exciting as her creations. Stephanie shares her experiences from top kitchens around the world, her philosophy on using local ingredients, and her upcoming move to Miami. She also talks about her desire to explore new creative adventures and open restaurants, expanding her culinary horizons beyond the pastry route.

  7. 2024-07-03

    Charles Kaufman: From making movies to making bread!

    From his roots in New York to becoming a filmmaker and eventually co-founding Bread and Cie, San Diego's beloved bakery known for its European-style hard crust bread. Charles shares his personal journey, from the creative chaos of filmmaking to the artistry of baking.

  8. 2024-06-19

    Cris Liang: From China to Tijuana, founding Common Theory and four thriving restaurants across San Diego.

    Join us on todays episode as we we delve into the captivating journey of Cris, whose life has been shaped by migration, culture, and a passion for food. Born into a Chinese family that migrated to Mexico, Cris speaks on stories of growing up in a bustling Chinese restaurant in Tijuana. From helping out in the kitchen as a child to pursuing a career in structural engineering, Cris's path eventually led him back to his roots in the world of food.

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Om

The Braise is a slow process of extracting the essence. Join us as we explore the lives and stories of the hospitality industry. Trey Foshee is a Chef, co-owner of Georges at the Cove and Sandpiper Wood Fired Grill and Oysters, both located in La Jolla California.

Information

  • Skapad av
    Trey Foshee
  • Aktiva år
    2024 - 2025
  • Avsnitt
    22
  • Åldersgräns
    Barnvänligt
  • Copyright
    © Trey Foshee
  • Programmets webbplats
    The Braise