Chef Trey Foshee
The iconic view from George’s at the Cove, overlooking La Jolla’s picturesque coastline, is only surpassed by the culinary magic of Trey Foshee, executive chef and partner at George’s since 1999.
Originally from Honolulu, Hawaii, Foshee stumbled upon his career while earning money to support his surfing habit. He began cooking at Longhi’s Restaurant on Maui, eventually making his way to The Culinary Institute of America in Hyde Park, N.Y., to become a classically trained chef.
Inspired by the ocean, Foshee has been fortunate enough to work along the West Coast and Hawaii. His professional experiences include L’Orangerie in Los Angeles, La Folie in San Francisco, Rockenwagner in Santa Monica, the Sheraton Grande in Los Angeles and the AAA Five Diamond Award-winning Mauna Lani Hotel & Bungalow’s Bay Terrace in Hawaii.
Named by Food & Wine Magazine as one of America’s Ten Best New Chefs for 1998 and recipient of GQ’s Golden Dish Award, Foshee’s culinary philosophy is to create food that people crave, without over-intellectualizing it, manipulating ingredients to make them taste more of themselves.
Today, he oversees one of America’s most successful independent restaurants, including three distinct dining venues within the newly remodeled George’s at the Cove – Georges California Modern and Modern Bar, the Ocean Terrace and George’s Bar. Foshee’s California cuisine menus change daily, and emphasize local, seasonal and sustainable ingredients.
Try these delicious recipes made with Fresh California Avocados. You'll be sure to please your guests.