Gregory Fre, La Costa
La Costa Resort and Spa in Carlsbad, California, has announced that Gregory Frey has joined its culinary team as chef de cuisine. In this new role at La Costa, Frey will lead the culinary program for the resort’s signature restaurant, BlueFire Grill and work alongside executive chef Hans Weigand.Frey brings a well-rounded culinary background to La Costa. In his most recent position as chef de cuisine at Pamplemousse Grille in Solana Beach, California, chef Frey worked alongside chef Jeffrey Strauss.
Prior to his arrival in San Diego, chef Frey worked with acclaimed chef Cal Stamenov at Bernardus Lodge in Carmel Valley, California. Previously, Frey formally trained under chefs Bob Waggoner and Michelle Weaver at the Tournant for Charleston Grill at Charleston Place Hotel in South Carolina.He brings an international flair to La Costa resulting from his extensive study at Le Bougainvillier in St. Galmier, France, where he specialized in creating culinary masterpieces with local ingredients.
Using local ingredients is an integral element in La Costa’s culinary offerings. Chef Frey will play a strategic role in expanding and revolutionizing the resort’s culinary experience, especially at its 195-seat signature restaurant, BlueFire Grill. BlueFire Grill serves flavorful, Southern California fare that takes full advantage of local fresh seafood and seasonal vegetables.
Daniel Pittard, Rubio's Restaurants
Daniel Pittard has submitted his resignation as president and CEO of Rubio's Restaurants following almost five years of service.Subsequent to the acceptance of his resignation, the company announced the appointment of Marc Simon to the position of president and CEO.
Pittard will remain on Rubio's board of directors and notes: "I'm delighted that the board selected Marc Simon to be the next CEO. Marc has extensive knowledge of the restaurant industry, understands the unique aspects of the Rubio's brand and is a strong leader."
"We are deeply grateful to Dan for his fine leadership and accomplishments in helping strengthen the company while CEO of Rubio's" says Ralph Rubio, co-founder of Rubio's."I am very excited to assume the role of CEO," says Simon. "Ralph Rubio has built an iconic brand that stands for the quality, taste and spirit of San Diego. I am very optimistic about the long-term opportunities for Rubio's and feel fortunate to be supported by an outstanding group of executives and team members.
“Together, we will continue to build on the foundation Ralph began many years ago when he introduced fish tacos to the country in his first San Diego restaurant".
Over the course of his career, Simon has had hands-on and strategic experience establishing and building brands in new markets as well as managing restaurant operations, strategic planning, and developing management teams.He has served as the COO of Rubio's Restaurants Inc. since September 2009 and was the senior vice president of operations from November 2007 to September 2009. From 1994 to 1998, he served as vice president of corporate development at McDonald's Corporation where he helped identify, negotiate and complete McDonald's first non-hamburger investment, Chipotle Mexican Grill, in the then emerging fast-casual dining category.
He then joined Chipotle as a regional director and developed key markets for the brand, opening 144 new units for this dynamic chain. After leaving Chipotle and prior to joining Rubio's, Simon served as CEO of America's Incredible Pizza Company. He previously spent 16 years with Ernst & Young, LLP, where he became a consulting principal specializing in strategic planning consulting.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.