Born & Raised Steakhouse Names New Executive Chef | Eater San Diego

"Minted in 2017 by CH Projects’ managing partner and culinary director Jason McLeod (Eater’s 2017 Chef of the Year), this $6.5 million, 10,000‑square‑foot, two‑level steakhouse will now be led in the kitchen by Ted Smith. Smith, who joined CH Projects in 2016 after training in the culinary arts program at the Art Institute of California and cooking at the Four Seasons Resort, Larkspur Restaurant in Vail, Market Restaurant + Bar in Del Mar, and serving four years as chef de cuisine at Bankers Hill Bar + Restaurant, will work with McLeod on a menu refresh this summer to expand the classic steakhouse program with dishes that pull from area farmers’ markets and the local dockside seafood market. He also plans to explore ways to elevate the restaurant’s tableside service, which already ranges from Caesar salad to flambéed Steak Diane prepared on tableside carts." - Candice Woo