Trey Foshee
Trey Foshee
Trey Foshee, formerly Executive Chef at Robert Redford's Sundance Resort in Utah (Tree Room & Foundry Grill), is a classically trained graduate of The Culinary Institute of America in Hyde Park, New York. His professional experience includes L'Orangerie in Los Angeles, La Folie in San Francisco, Rockenwagner in Santa Monica, the Sheraton Grande in Los Angeles, and the Five Diamond 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, Chef Foshee has received GQ's Golden Dish Award and has appeared in Bon Appetit, Travel & Leisure, Ski, and Gourmet Magazine. He has been a Guest Chef at the prestigious James Beard House in New York, as well as the Host Chef for Hawaii's international Cuisines of the Sun with such acclaimed chefs as Charlie Trotter, Emeril Lagasse, and Roger Verge.
A classically trained graduate of the Culinary Institute of America in Hyde Park, New York, Chef Foshee's experience includes: L'Orangerie in Los Angeles; La Folie in San Francisco; Chef de Cuisine of the Bay Terrace at the Five Diamond Mauna Lani Bay Hotel & Bungalows in Hawaii; and Executive Chef of The Tree Room at Robert Redford's Sundance Resort, before coming to La Jolla as Executive Chef of GEORGES AT THE COVE in the Spring of 1999.
In his Creative Regional Cuisine, Chef Foshee uses fresh, local ingredients with an emphasis towards following the rhythms of each season...bringing a new style of cuisine to your table that appropriately serves to complement the three tiers of spectacular ocean view dining for which GEORGES AT THE COVE has long been famous.
Chef Foshee says, "It is important as a chef to take yourself out of the equation sometimes. It can't be an egotistical thing, if you are making really good food. You have to be completely aware of what's going on with the ingredients. It's about bringing out as much flavor and showcasing the ingredients the best you can."
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