Cohn Restaurant Group

A native of the Philippines, Chef Emmanuel Soliman was raised in the province of Pampanga, which is also known as the “culinary center” of the Philippines. He treasures childhood memories of his mother going to the market daily to ensure that she always had the freshest ingredients for their home cooked meals, one of the many things that made her his greatest inspiration.

In the early ‘90s, Emmanuel was first employed at the Hyatt Residence in Chicago as a busser.  “At first it was just to make extra cash, but then after a few weeks, I realized this was the business for me.”  He joined the Cohn Family of Restaurants in 1996 working in the oyster bar at Blue Point Coastal Cuisine. He quickly progressed his way up in the kitchen. In 2000 his desire and dedication gained him the role of Sous Chef. There he fine-tuned his skills with Executive Chef, Jon Hale in the preparation and collaboration of daily menus and specials.

In 2003, Emmanuel and close friend George Postulka, ventured into opening Tout de Suite Deli, in Poway, California.  All the menu items were crafted on site including the hand-cut potato chips and dill pickles. Emmanuel insisted only in using the finest ingredients giving a twist to what otherwise would be a plain sandwich. The enticing menu and dedicated personal service soon created a loyal following among the locals.

In 2004, Emmanuel went on to acquire additional culinary experience at The Bridges, a tuscan themed private Country Club in the exclusive community of Rancho Santa Fe. He later rejoined Cohn Restaurant Group’s, Blue Point Coastal Cuisine in 2008.

His philosophy:  “I believe that to be truly successful in this business, two key ingredients are essential – - self motivation and exceeding the expectations of the people you cook for.”  He finds inspiration and joy in tackling the daily challenges that comes with the business. “It is never a routine” he adds, “and there are a plethora of ingredients to explore when creating art on a plate”.

It’s the constant evolution in the culinary world that keeps him yearning to always find something new and innovative. He values teamwork and believes in treating everyone, especially his colleagues, with respect and courtesy. He is also an advocate in sharing his skills with his team members to enhance their talents – - just as he experienced in the beginning with Jon Hale, Executive Chef of Blue Point.

This self taught Chef joins Mister Tiki Mai Tai Lounge and brings with him more than 13 years of culinary experience.  He specializes in progressive Asian/American Fusion and his passion and dedication to excellence is a perfect fit.