Rancho Bernardo Out

Avant's big hire--Charlie Trotter alum James Kozak--is gone


Published:

Kozak's Sonoma duck breast at Avant.

Luis Garcia

The overhaul of Rancho Bernardo Inn's signature restaurant—from the hallowed and decaying El Bizcocho to the lively Avant—was one of San Diego's biggest success stories in 2013. When you decide to euthanize an iconic spot and recast it as a lively young thing, the pressure is on to make a splashy hire for the reopening. And Avant did, pulling in young chef de cuisine James Kozak from Chicago, a vet of Charlie Trotter's To-Go enterprise. Now, just months after the grand opening, he's gone. Executive Chef Nicolas Bour says it was a family decision for Kozak, and no reflection of his talent or the success of Avant. Bour's currently interviewing for a new chef de cuisine.

More »Related Stories

INCOMING: Stake Chophouse & Bar

The first photos of Stake Chophouse & Bar, the new modern steakhouse from chef Tim Kolanko and vets of Bottega Louie and Tom Colicchio's Craft.

Behind the Baja Story

I grew up surfing in Baja's most beautiful places and drinking in its saddest places. I just returned for the first time since all the blood and found a whole new food and wine world.

FIRST LOOK: Bird Rock Coffee Roasters

Iconic S.D. coffee roasters Bird Rock Coffee Roasters open second location in Little Italy

Subscribe to the Blog

 


SD Food News

The hottest thing in San Diego food right now just might be Tijuana.

About This Blog

Restaurant reviews, food trends, top cocktails, wine, beer and generally the best eats and drinks in San Diego, by Food Editor and general good guy Troy Johnson.

Recent Posts