San Diego

Introducing Searsucker San Diego’s New Executive Chef, Anthony Torres

Say hello to the newest member of the Sear fam

There’s a new Chef in town, and we can’t wait for you to see what he’s bringing to the Gaslamp! Meet Anthony Torres, new Executive Chef of Searsucker San Diego.

Chef Tony joins us with an impressive roster of culinary expertise at some of the Golden State’s top dining destinations, including Cucina Enoteca right here in San Diego, Spago and CUT Steakhouse in Beverly Hills, and Blue Plate Oysterette and Tar and Roses in Santa Monica. But Chef Tony is no stranger to a Brian Malarkey kitchen, starting as Lead Line Cook back in 2005 at Oceanaire Seafood Room under Malarkey’s reign, then coming full circle with his tenure as Chef de Cuisine of Herringbone La Jolla (Founded by Chef Malarkey) from 2013-2016.

Today, Torres brings his passion for all things culinary to Searsucker San Diego as Executive Chef, where he applies 12 years of experience and a desire to bring fresh energy and a whole new culinary experience to Gaslamp diners. He takes great pride in creating a unique dining experience for each guest, and thrives off of the grit and hustle required to operate a successful restaurant. We can’t WAIT for you to see what Chef Tony has in store for Searsucker in 2018 and beyond.

In the meantime, we sat Chef Tony down for a few rapid-fire questions…

What Chef inspires you the most?
– Alex Atala. If you don’t tear up watching him on Chef’s Table, you don’t belong in this industry.

Name 5 things you always have in your kitchen:
– Salt, leftovers, eggs (Breakfast is my fav!), coffee, an open bottle of wine.

Most favorite kitchen tool? Least favorite?
– Most: a peeler, least: a dull knife.

Fill in the blanks:
– I wish I could make    tortillas     as well as   my grandmother  .

What’s your biggest pet peeve about dining out?
– When people expect that I’m going to judge the meal because I’m a chef. I take and enjoy every meal at face value. I do sometimes have to ask to sit away from the kitchen though, because I can’t detach myself from that!

What’s your idea of the most quintessential San Diego meal (aside from here at Searsucker)?
– Dinner at Trust then dessert and a night cap at Herb & Wood.

There’s a lot to love about Chef Tony, but we’ll let you see for yourself. Stop on in and say hello!