About Jonathan Bautista
Jonathan graduated from The Art Institute of California with an Associates of Science in Culinary Arts in 2005, and began his career at Roy’s in La Jolla as a line cook before becoming a corporate trainer and then sous chef in 2008. After five years, he moved to Kitchen 1540 under Chef Paul Mccabe at Kitchen 1540 in Del Mar where he worked as sous chef until leaving to join the opening team of Michael Voltaggio’s INK in Los Angeles. He returned to San Diego as chef de cuisine of Kitchen 1540 in late 2011, overseeing the upscale resort’s entire restaurant and banquet operation. As of December 2013, Jonathan currently is the head chef of Georges at the Cove: California Modern and Ocean Terrace under Chef Owner Trey Foshee.