Chef Chuck Watson brings a winning duo of passion and experience to the kitchen. His culinary curiosity began at a young age, as he often enjoyed spending time in the kitchen as a child. Watson went on to excel in his high school cooking classes, solidifying his dreams of a career as a chef.
Chef Watson began his formal culinary training at Long Beach City College's Culinary Arts Program. Upon receiving his degree in 1994, Watson spent a year honing his skills at the Ritz-Carlton Laguna Niguel, before moving to Los Angeles to work at the former restaurant, Citrus.
In 1997, Watson’s culinary talents led him to San Diego where he experienced a taste of the local dining scene during his role as Lead Cook under the tutelage of French Master Chef Patrick Ponsaty at Rancho Bernardo Inn’s El Bizcocho Restaurant. In 2000, he transitioned to the Carlsbad Four Seasons’ fine-dining Italian restaurant, Aviara. In 2003, a promotion to Chef de Cuisine brought him back to Rancho Bernardo Inn, this time making his mark at the Veranda restaurant, where he applied French and Italian techniques to classic American food. In 2005, Chef Watson landed the role of Chef de Cuisine at the Hotel Del Coronado’s pristine Sheerwater Kitchen, where he spent the next 10 years contributing to the success of one of San Diego’s most iconic hotel destinations.
In 2016, Chef Watson joined Cohn Restaurant Group as the Executive Chef of SEA180° Coastal Tavern in Imperial Beach. Watson prides himself in serving Guests great food as he continues to develop his culinary skills. “In this field you have to keep learning and evolving along with the trends of the industry,” says Watson. “At the end of the day, my biggest reward is seeing people enjoy the food I create.”