The Braise Podcast
Extracting the Essence
with
Trey Foshee
Mike Reidy:
Anthony Secviar: From Determination to Culinary Mastery, George’s to Protégé.
In this episode, we’re joined by Anthony Secviar, a culinary talent whose journey began at George’s at The Cove, after three interviews, two culinary schools, and more than two years of determination. His early experiences at George’s laid the foundation for what would become an illustrious career.
After gaining experience at George’s, Anthony expanded his horizons by traveling to Spain, where he further refined his craft. Upon returning to the U.S., he secured a position at The French Laundry, one of the world’s most prestigious restaurants. His time there, working alongside culinary legends, propelled him to new heights, eventually leading him to Addison in San Diego.
Today, Anthony is the chef and owner of Protégé in Palo Alto, where he continues to push the boundaries of fine dining. Tune in as we delve into his journey, his philosophy on cooking, and how his experiences have shaped the Michelin-starred chef he is today.
Anthony Secviar:
Anthony Secviar: From Determination to Culinary Mastery, George’s to Protégé.
In this episode, we’re joined by Anthony Secviar, a culinary talent whose journey began at George’s at The Cove, after three interviews, two culinary schools, and more than two years of determination. His early experiences at George’s laid the foundation for what would become an illustrious career.
After gaining experience at George’s, Anthony expanded his horizons by traveling to Spain, where he further refined his craft. Upon returning to the U.S., he secured a position at The French Laundry, one of the world’s most prestigious restaurants. His time there, working alongside culinary legends, propelled him to new heights, eventually leading him to Addison in San Diego.
Today, Anthony is the chef and owner of Protégé in Palo Alto, where he continues to push the boundaries of fine dining. Tune in as we delve into his journey, his philosophy on cooking, and how his experiences have shaped the Michelin-starred chef he is today.
Yulanda Santos:
Yulanda Santos: From banking to baking.
Join us on today's podcast with Yulanda Santos, the acclaimed pastry chef who transformed her life from working at a bank in San Francisco to becoming a culinary star. Her journey led her to prestigious kitchens, including Georges at the Cove, One Market, Aqua, and Aureole in Las Vegas. Today, Yulanda brings her creative desserts to life at the Michelin-starred Aubergine Restaurant in Carmel. Tune in to hear her story of passion, dedication, and the pursuit of culinary excellence.
Elizabeth Murray:
Elizabeth Murray: Southern roots and global inspiration.
Join us as we explore the incredible career of chef Elizabeth Murray. Starting as a sous chef with Georges, Elizabeth honed her skills at restaurants Noma and WD-50. She then brought her unique style to Sierra Mar at Post Ranch Inn, where she served as the executive chef. Elizabeth then moved to North Carolina to be with her family and worked at a small local restaurant for two years. In this podcast, she shares her story and experiences, offering a peek into the life of a chef.
Stephanie Prida:
Stephanie Prida:
Join us as we chat with the amazing pastry chef Stephanie Prida. Known for her creative and delicious desserts, from her time at the three-Michelin-starred Manresa in Los Gatos to her leadership roles at Major Food Group in New York City, her journey is as exciting as her creations. Stephanie shares her experiences from top kitchens around the world, her philosophy on using local ingredients, and her upcoming move to Miami. She also talks about her desire to explore new creative adventures and open restaurants, expanding her culinary horizons beyond the pastry route.
Charles Kaufman:
Charles Kaufman:
From his roots in New York to becoming a filmmaker and eventually co-founding Bread and Cie, San Diego's beloved bakery known for its European-style hard crust bread. Charles shares his personal journey, from the creative chaos of filmmaking to the artistry of baking.
Cris Liang:
Cris Liang:
From China to Tijuana, founding Common Theory and four thriving restaurants across San Diego.
Bob Harrington:
Bob Harrington:
Providing the finest quality fresh produce to San Diego's best restaurants.
Dan Natrass:
Dan Natrass:
The start of the modern Baja/San Diego seafood industry and how it got to where it is today.
Jamie Hawkins:
Jamie Hawkins:
Blueprints of success- Navigating restaurant renovation and opening challenges
Christopher Kostow:
Christopher Kostow:
Michelin 3 star chef, his time at Georges, and reflecting on the past, present and future.
Stephen Kurpinsky:
Stephen Kurpinsky:
How creativity drives him, from music to photography and cocktails.
Sam Peters:
Sam Peters:
What it takes to be successful, the draw of the bar and knowing your skill set.
Jason Knibb:
Jason Knibb:
Our similar paths in the industry, his consistency, longevity and health.
Connor McVay:
Connor McVay:
Growing up in San Diego, his time at Georges at the Cove, and 10 years in LA with Wolfgang Puck.
