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Event
Ironside Chef's Catch, Thursday 2/9, 6:00pm
Join us for an incredible, one of a kind meal in celebration of three unique culinary heavy hitters; Matt Orlando of Noma in Copenhagen, Daniel Burns of Tørst and Luksus in NYC, and Phillip Esteban of CH Projects. This Nine Course Dinner will showcase the skills and creativity of some of the best palates in the restaurant industry. Dinner will be paired with beers by Abnormal Beer Company head brewer, Derek Gallanosa in collaboration with brewer Cosimo Sorrentino. These three talented chefs will be creating their menu days before the event so they can take advantage of the freshest ingredients possible.
All seating is community style, at one our large tables overlooking our beautiful open kitchen. No private tables will be offered for Chef's Catch Events. Be prepared to make friends with your neighbors and celebrate our community together.
Dinner begins promptly at 6:00pm and will not be postponed for late arrivals. Your seat will be held for no longer than 15 minutes. Refunds will not be issued for "No Shows", and we will require 24 hour notice for cancellation refunds.
Gratuity and beer pairings are included in the ticket price. Any additional food and beverages will be charged based on consumption.
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MATT ORLANDO
Matt Orlando started his fine dining career working for Francis Perrot at Fairbanks Ranch, until he moved to New York City, where he worked for Charlie Palmers Auerole for two years, before landing a position at Eric Riperts three-starred Michelin restaurant, Le Bernardin. After realizing his need to further refine his cooking skills, Matt moved to England to work both at Raymond Blancs two-starred Michelin restaurant, Le Manoir aux QuatSaisons and Heston Blumenthals three-starred Michelin restaurant, The Fat Duck.
It was while working at The Fat Duck that Matt met René Redzepi, owner and head chef of Noma in Copenhagen, Denmark. This chance meeting led to a two-year Sous Chef position at Noma, before Matt returned back to New York City to take a Sous Chef position at Thomas Kellers three-starred Michelin restaurant, Per Se.
After three years at Per Se, René asked Matt to be Nomas Chef de Cuisine. After working at Noma for two- and-a-half years, Matt resigned his position to work on his current project: Being the owner/chef of Amass, a restaurant at Refshaleøen in Copenhagen, which opened in July of 2013.
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DANIEL BURNS
Daniel Burns is the chef/partner at Tørst and Luksus in Greenpoint, Brooklyn. Luksus earned a Michelin star this year, after having opened in July 2013. Chef Burns previously worked at the Fat Duck and St. John in the UK, as well as being the pastry chef at Noma from 2006-2009. He moved to New York to set up the test kitchen for Momofuku, as head of research and development.
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PHILLIP ESTEBAN
Phillip's professional career began with earning a degree in Culinary Arts from the Arts Institute of San Diego. Soon after, he helped open The Guild and began work there in his first sous chef position. This became the first of several occasions: Phillip served as the opening Sous Chef for Craft & Commerce of the Consortium Holdings group, then assisted again with the opening of three Tender Greens locations. Having eventually worked in seven different Tender Greens kitchens, Phillip gained an appreciation for the experience that can only come from working in a variety of kitchens, with world class chefs. This led to a culinary journey, staging at restaurants up and down the west coast in preparation for the mecca of American cuisine, NYC.
Phillip spent his time in Manhattan's pressure cooker, working at the preeminent David Chang's second Momofuku location, Momofuku Ssäm Bar. He also continued his quest to train in a broad range of kitchens, often simply walking into a restaurant with his knife bag and asking for the opportunity to work for the day. This led to staging in many of NYC's most renowned restaurants, including Persé, Sorrela, Marea, and many others.
With both the culinary and operational experience gained from this exposure, Phillip returned to Southern California. His first stop was working at Nine-Ten in La Jolla, with Chef Jason Knibb. The opportunity to help launch The Cork and Craft was a perfect chance for Phillip to share his vision of not only a creative space but a nurturing and educational environment. Coming full circle back to Consortium Holdings, he will now head the R&D of the restaurant group and continue to help elevate San Diego's dining scene.
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LocationIronside Fish and Oyster (View)
1654 India Street
San Diego, CA 92101
United States
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