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Chef Changes

So it seems El Bizcocho has lost Ryan Grant. That place has had a lot of chef turnover. They seem to get really talented Chefs but for what ever reason can't keep them.

Also FireFly in Encinitas has aquired Paul Rinaudo from Jsix. This one Im actually interested in. I have always thought firefly was a good value but thought thought the menu changed weekly it really didn't, it was just variations on the same dishes and the old Chef really used the same sauces over and over again (maybe on a different protien but still).

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El Bizcocho
17550 Bernardo Oaks Dr, San Diego, CA 92128

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  1. Chris Walsh from Bite is helming the new incarnation of Confidential.

    I had a really nice meal a El Biz a few months ago. Grant was doing some really good food there, it's too bad he left.

    1 Reply
    1. re: mjill

      "Chris Walsh from Bite is helming the new incarnation of Confidential."

      Wasn't he their original chef?

    2. Re. El Biz, I think the demographics of their patrons has a lot to do with the turnover of the Chefs.

      1. Also Im on really strong pain killers for my knee ...so sorry about the spelling :)

        1. Anyone know where Ryan Grant went? My whole family is bummed--we had decided to go to El for his Omakase menu tonight and found out he no longer worked there. His food is so good I think I'm a groupie and will follow him to any restaurant he shows up in. So anyone know?

          1. Can anyone tell me who is Exec. Chef at El Bizcocho these days? Their website says Joseph Shutsa III is the Executive "Banquet" Chef...forgive my ignorance, but with all the recent turnover, I want to make sure I've got the right facts.

            Also, I'm really thinking that I need to change my handle since my wedding was over a year ago.

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            El Bizcocho
            17550 Bernardo Oaks Dr, San Diego, CA 92128

            7 Replies
              1. re: foodie bride

                I will be giving El Biz a try this month. Having Travis prepare a tasting for around 100 per person. Very excited to see what he comes up with.

                1. re: SDGourmand

                  Is it possible now to get more "tailored" (moneywise) tasting menus at El Biz ? Some of the prices before were too high for an "unknown" (compared to Providence, Hatfields, French Laundry which had similar prices) restaurant.

                  1. re: honkman

                    Agree with honkman and I am so looking forward to SDG's report back.

                    1. re: honkman

                      I called ahead and asked so I'm sure if you do the same Travis would build a tasting around your budget..

                      1. re: SDGourmand

                        Normally we contact restaurants before going there and ask if they can do some kind of tasting menu for us (and before we are willing to go for something like their "Omakase menu"). We have hardly ever any problems after some phone calls or emails to get often an outstanding experience and it is obvious that the chefs often enjoy such "cooking without limitations" but for some reasons El Biz was so far the only restaurant where there was no interest at all to discuss it (but that was a few chefs ago and hopefully has changed now).

                        1. re: honkman

                          When Chef Grant was there we spoke and he was very receptive to creating meals catering to the customer. He was very enthusiastic about doing meals this way vs ala cart. I would be surprised to hear they wouldn't be open to a scenario with their new chef. A friend of mine told me they just picked up a Chef from the East Coast. Georgia or the Carolinas, wasn't 100%. Nick Bour (sp?) he said the name was. Hopefully he sticks and is as talented as the last few people they managed to pull in. I'd say the over/under line is 7 months.