GUEST CHEF DIEGO HERNANDEZ
Chef Diego was formed in three kitchens of some of the best cooks of the country, Benito Molina, Guillermo González and Enrique Olvera, each one of them were part of the pasion he puts in his work. Apart form that he studied at the Culinary Art School of Tijuana.
In 2008 he created in society UNO restaurant in Tijuana. The restaurant was based in a small trip he made to Baja California, where he managed to make a chain to provide the restaurant with the most fresh products from the sea and farm. To Diego ingredients are first in his philosophy. Although the dream lasted in 2010 UNO closed its doors.
In 2011 Diego made an alliance with Eileen Gregory de La Villa del Valle and her husband Phil Gregory, a wine maker of Vena Cava. Together they opened Corazon de Tierra in Valle Guadalupe. The restaurant reflects de philosophy of Chef Diego, an architectonic work composed by recycled materials of local sources.
Corazon de Tierra is the place that Diego have always had on his mind, with his own yard to cultivate vegetables, herbs, citrics and other fruits, as well as olive oil and bee hives from which he collects his own honey to sweeten his menu. This place crops its own product every day, making it sustainable and ecologic, just a few are provided by local sources fresh and depending on the season.
Corazon de Tierra is an ode to Baja California's kitchen, focusing on the forms and traditions of Ensenada. Diego's style is an interpretation of the local way of cooking, where the Chef shows its sensibility and respect of nature, achieving both, responsability with the ecosystem and amazing flavors, product of his own crops.
A local San Diego favorite with an eye toward producing eclectic urban style & baja med influenced food, unlimited in scope or boundary. Chad’s wild creativity, authentic sense of flavor and style and organic fearlessness drive his kitchen, pushing expectations and boundaries for guest and staff alike, Always able to bend definitions of gastro pub/bistro favorites, staying rigidly true to using only local and sustainable goods, White puts out a changeable menu, both in regard to season, as well as daily availability. Each days’ start finds him at the dock’s or farmers market combing local offering from the sea for a seafood of the day often plumbing the nearly unfathomable depths of his creative engine to deliver a chef’s special in addition, giving life to what he has fashioned into his own indelible signature: food outside the bounds, flavor beyond expectation, with delight all but guaranteed.
White began cooking, and exploring his own need for adventure and discovery in food in the Navy in 2002. After leaving the Navy and looking for opportunities to grow and explore further, he became a Chef de Partie at Prince of Wales & 1500 Ocean at the Hotel Del Coronado, then Executive Chef of the Doubletree by Hilton Golf Resort San Diego before joining Roseville, an acclaimed upscale Mediterranean-French brasserie in Point Loma.
Chef Chad opened his own Catering company EGO Culinary Trends creating menus for signature events in and out of San Diego such as the Sundance Film festival. White served as Executive Chef / Owner at Sea Rocket Bistro in North Park, where he made is mark in San Diego as the “Seafood Maverick” among some of the cities best chefs. Chef Chad launchedPlancha Baja Med a unique Pop Up traversing restaurant celebrating his travels in baja, cooking, hunting and fishing with his south of the border amigos.
The masterminds behind FIREHOUSE & Vin De Syrah, Matthew Spencer and Tyler Charman have teamed up with acclaimed designer Michael Soriano to create this classic American neighborhood bar. Comprised of two rooms separated by glass doors; one side decorated like a recording booth and your favorite vinyl on other, analog has created two unique environments in a single location. But after 10pm the doors open to make one room with one musical power, DJs, who will provide a lively dance-driven sound.
With a throwback vibe in the chicest incarnation, analog has brought together the best qualities of a sleek downtown lounge with design elements of a wood clad 1970’s recording studio, an eclectic New York City dive bar, and a true foodie-destination. The menu at analog focuses on fresh ingredients and delectable flavor combinations. From the BBQ Pork Banh Mi Street Tacos, to the Hearts of Palm Salad, there is a plate sure to please even the most discerning of palates. With creative takes on rustic as well as elevated gastro-pub fare, the menu showcases truly inspired dishes.
Analog is also the home of the most lively brunch is the Gaslamp. As fun as it is delicious, Chef Peter offers such tasty choices as the Short Rib Hash with braised sterling silver short ribs, breakfast potatoes, fresh peppers, onions, shredded sharp cheddar cheese, all garnished with a fried egg and chive. We’ve also invited Adam Stemmler of the Blind Tiger Cocktail Company to design our craft cocktail list. Our cocktails combine fresh, simple ingredients to create intelligent, well-crafted, clean cocktails. These exciting libations include the Sergeant Pepper with Plymouth Gin, Karlsson’s Gold Vodka, tri spiced pepper syrup, lemon and cracked pepper.
These combined inspirations will allure to locals, tourists, food-enthusiasts, hipsters and nightlife fanatics looking for a new and original bar-going experience.
Tags sdpopup, planchabajamed, mexico, sustainable, baja med, san diego, diegohernandez, chadwhite, collaboration,
