Ken Irvine

Executive Chef

As the principal of Irvine Hospitality Group, Ken Irvine has gathered more than 28 years of experience in the hospitality industry. His company has operated several of San Diego's premier dining destinations and has developed concepts for over 50 restaurants, hotels, nightclubs, wineries and retail outlets such as Bleu Boheme, Chez Loma French Bistro, Chameleon Café Restaurant and Lizard Lounge to name a few. A graduate of the prestigious Culinary Institute of America (Class of '88) in New York, Irvine was a student solicitor and president of his class. In continuing his basic training in Europe, he worked with Michelin starred Relais du Moujins in the South of France and in London. At the age of 26, he became one of the city's youngest Executive Chefs while working at the Plaza on Hyde Park Hotel. Upon returning to the States, Irvine moved from the kitchen to the front of the house and was hired as the General Manager at various restaurants, which rounded out his experience, allowing him to grasp the skills necessary to become a restaurateur. To date, Ken has been the only San Diego restaurateur to win both the "Chef of the Year" and "Restaurateur of the Year" Gold Medallion Awards, presented by his peers of the California Restaurant Association.