A little more than what Cal Mod meant to me.

During my time in culinary school, graduation included an externship at a local restaurant. I had my sights set on George’s at the Cove, specifically California Modern – renowned as the best in San Diego and arguably the state, considering the culinary market at that time. Chef Trey granted me the opportunity to work in his kitchen, and the first two weeks were a whirlwind of new ingredients and experiences.

Two weeks in, on a bustling Saturday dinner rush, our dishwasher walked out during his break and never returned. Finding myself filling the void, I worked both the "pit" and GM, ensuring a smooth service for the team. Plating the "BLT" with intense focus, I heard Chef Trey say, “Connor, if you didn’t know by now, you’re hired.” It was the second time he said my name; the first was during my interview when he asked, “You're Connor?”

Three days later, I earned a promotion to the hot line, marking the beginning of significant growth. Each day, I learned, honed my skills, and contributed to the team, whether during dinner service, Chef's tastings, or TBL 3.

Despite hearing that Chef Trey didn’t typically mentor cooks, my experiences proved otherwise. He provided opportunities like cooking alongside industry elites for a Bocuse D’Or fundraiser dinner, participating in the Tacolandia event in LA, and even cooking at his home with Chef Jonathan Waxman.

Chef Trey, a man of few words, taught me the basics and fundamentals of cooking in Cal Mod. My colleagues from that time have gone on to achieve great things in the industry. George’s had a special team during my three years there.

My time at George's propelled me to the next level in my career. I moved from San Diego to Los Angeles to work as a sous chef for Chef Wolfgang Puck. While lacking formal management experience on paper, my cooking and the food I presented during my tasting secured my position – all owed to Chef Trey, the team, and my time at Cal Mod.

During a memorable kitchen meeting, Chef Trey urged us to step up our game, drawing inspiration from his trip to Belgium. He emphasized the importance of substance over style, reflecting on the infancy of Instagram and the industry's tendency for smoke and mirrors. His food philosophy, highlighting a few excellent ingredients without masking them, continues to influence my approach.

Not many restaurants endure, let alone for 40 years. George's, standing the test of time, has produced a lineage of talent in San Diego. I am honored to be part of it. George's will always be my home, my family.

My time at George’s at the Cove was quintessential to my hospitality career development. The tools I learned in hospitality management and the creative freedom I had in developing programs are the cornerstones of my success today. Now, running my own hospitality consulting group, I look back and thank George’s for providing the fundamentals that have led to my success.

I will always respect Chef Trey Foshee and George Hauer, and I am honored to be a part of their legacy in San Diego.

What the time at Georges meant to me.

Since my culinary school days, I harbored a persistent desire to work under Trey. Nine years later, the dream materialized as I assumed the role of Chef de Cuisine, entrusted with overseeing California Modern in 2013. As a young chef, I entered with a substantial ego, quickly learning, under Trey and George's mentorship, that culinary prowess was just one facet. The emphasis shifted to the overall experience, and my ego dissipated swiftly. At its core, Georges thrives on exceptional hospitality, a pivotal factor in its enduring success.

The restaurant equipped me with the tools to flourish not only as a chef but as an individual. The invaluable skills and knowledge acquired from everyone involved, past and present, have played an instrumental role in my professional journey. Georges has been the crucible shaping me into the person and chef I am today. Being part of its storied history is an honor, and I am forever grateful. Cheers.

I will always cherish the time I was able to spend at George’s, I was exposed to a type of cooking and a philosophy that I had not yet experienced in my time as a chef and it really helped shape me and inform a lot of the decisions I make on a day to day basis as a manager and cook.

I am forever grateful for the time spent inside those walls and forever indebted to Trey and George for their kindness and support.

It took two culinary schools, three interviews, and over two years to finally convince Trey Foshee to welcome me into the kitchen at George’s at The Cove. Even after more than 20 years, the memories of that kitchen and the incredibly talented team remain vivid in my mind.

George’s kitchen served as the cornerstone upon which I built my career. Within its walls, I absorbed invaluable lessons on movement, teamwork, communication, timing, seasonality, a sense of urgency, organization, and much more. The impact of the lessons learned in the actual preparation and execution of cooking was unparalleled. This was a time before sous vide, combi-ovens, and molecular shortcuts took over. Chef Trey had us truly cooking at George’s—braising, poaching, steaming, sautéing, roasting, broiling, glazing, basting—it was all part of the experience.

I entered as a young, undisciplined sponge and emerged as a confident, reliable, and fairly well-rounded cook. The time spent with Chef and the team at George’s played a pivotal role in my professional growth, and I am forever grateful to have passed through those stoves.

Thank you so much for extending the invitation to Dara, Jon, and myself to be part of this incredible dinner series. I am confident that these dinners will have a profound impact on both the participating chefs and the guests savoring the delicious food. I appreciate your inquiry into what Georges meant to each of us because, in many ways, working at Georges has significantly altered the course of my life. Not only did Georges play a crucial role in shaping the foundation of my culinary career, but it's also where I met my beautiful wife, Molly.

My journey to San Diego began with a position at a Del Mar hotel under Jon Bautista. At that time, my knowledge of cooking and fine dining was limited, but working for Jon proved challenging yet incredibly educational. The team often spoke highly of Georges, describing it as one of the best places to work and learn. When Jon moved to Georges, although I was initially upset, it presented me with the opportunity to join one of San Diego's most prestigious kitchens.

My pride swelled when I secured the job at Georges, but the reality hit hard after the first day. Starting on Garde Manger, I was initially slower than my colleagues, but I quickly adapted and progressed through multiple stations. I admired the skills of fellow cooks like Molly, Conner, Christine, Yoyo, and Ilarion, particularly those working on the grill and fish stations. Determined to master those stations, I faced numerous burns and cuts, grateful for the invaluable lessons learned.

Post my tenure at Georges, I was fortunate to secure my first sous chef position. Emboldened by my experiences, I mustered the courage to ask Molly out on our first date. Now, we are happily married with a beautiful daughter named Ruby. Undoubtedly, my time at Georges marked a pivotal chapter in my life, and I am immensely grateful for the opportunities and lessons it provided.

Specialty Produce

I first met George in the winter of 1983 when he was shopping at my little fruit market, La Jolla Produce. After introducing himself, he told me he was opening a new restaurant at the closed Bratskellar location on Prospect St. He asked whether I could supply his new restaurant, and a few months later, I made the first delivery to the newly established George’s.

From the beginning George’s was always searching for innovative ingredients. It began with edible flowers and creatively grew into sourcing California Olive Ranch Olive Oil, wild mushrooms, micro greens, and corn from Oaxaca, Mexico, to name a few. Little did I know, at the time, that the first delivery would not only change my career but also impact so many others for years to come. George Hauer’s vision broadened the horizon and culinary expectations for his providers, staff, and customers.

George was a thought leader and a game-changing influencer long before social media was ever a thing. Thank you, George Hauer, for all you accomplished. We have all shared in your success! Congratulations on 40 years! We love you!