Jonathan Bautista

Chef
Jonathan Bautista

San Diego

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.

Where I Go Out

At My Venues

Beef tongue
$$$, Happy Hour, Outdoor Seating, Reservations, Wine Bar, Modern, Full Bar, Seafood, New American, Village Of La Jolla
"This is one of the best restaurants in Southern California, and chef Trey has put together an amazing team. The sous vide beef tongue is such a special dish that's served with puffed tendon, mustard and Chino farms gai lan (Chinese broccoli) that's gently grilled."
“Fish tacos”
$$$, Happy Hour, Outdoor Seating, Reservations, Wine Bar, Modern, Full Bar, Seafood, New American, Village Of La Jolla
"I really like the whimsical approach to this modern take on the fish taco. The combination of textures from the tempura, avocado, and corn nut-crusted ahi are great."
“Fish tacos”
$$$, Happy Hour, Outdoor Seating, Reservations, Wine Bar, Modern, Full Bar, Seafood, New American, Village Of La Jolla
"The atmosphere and view at George’s elevates this San Diego dish. Of course, chef Foshee’s version is a bit untraditional. As the menu says, you need to try it, but it is always crispy, full of acid, and oh-so-tasty."