Cuisine:
American
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Chef Trey Foshee
Trey Foshee is executive chef and partner at George’s at the Cove in La Jolla, one of America’s most successful independent restaurants. Classically trained from The Culinary Institute of America (CIA) in Hyde Park, New York, Foshee’s career has included posts at L’Orangerie and Röckenwagner in Los Angeles, La Folie in San Francisco, Mauna Lani Bay Hotel in Hawaii and Sundance Resort in Utah. Foshee was named one of “America’s Best New Chefs” for 1998 by FOOD&WINE magazine. In 2003, Foshee was one of 100 chefs invited to cook at the James Beard House 100th Anniversary in New York City. The following year, Foshee was named “Chef of the Year” by the California Travel Industry Association, joining the likes of Thomas Keller (The French Laundry) and Nobuyuki Matsuhisa (Matsuhisa, NOBU). In 2010, Foshee was an inaugural inductee into San Diego’s Chefs Hall of Fame, and in 2012 joined the ranks of the nation’s most acclaimed chefs taking a position on the Bocuse d’Or USA Foundation’s Culinary Council. Celebrated for his innovative approach and local sensibilities, Foshee has helped to define San Diego’s regional cuisine.
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