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America's Best New Chefs
1998

Trey Foshee

George’s at the Cove
1250 Prospect St.
La Jolla, California
858-454-4244

Foshee serves superior seafood at this oceanside spot.

17 Recipes by Trey Foshee

Where are they now?

Foshee left The Tree Room at Robert Redford's Sundance Resort in 1999 to become executive chef and co-owner at Georges at the Cove in La Jolla, California. In 2007, the restaurant was renovated and expanded into three distinct areas: California Modern, the upscale dining room, with oak-and-metal communal tables and a sleek bar; Ocean Terrace, a casual bistro that serves everything from fish tacos to flat iron steak; and George's Bar, which overlooks La Jolla Cove and shares a menu with Ocean Terrace.

Won Best New Chef at: The Tree Room, Sundance, Utah


1998 Best New Chef Award Profile
Restaurant at the time of award
Tree Room
Sundance Resort, RR 3
Sundance, Utah
801-223-4200

Age 32

Background Trained at the Culinary Institute of America. Worked at La Folie, San Francisco; L'Orangerie and Röckenwagner, Los Angeles.

How he got into cooking "I needed to support my surfing habit."

Menu bomb Barbecued barracuda.

Favorite equipment Anything that's made of cast iron.

Mentor La Folie's Roland Passot. "He led by example; he was the first in and the last to leave."

Favorite place to eat Sushi Nozawa, Los Angeles.

How he got his name "My dad loved poker, so he named me Trey, for the 'three' card. Très fauché is French for very penniless; my dad had no idea I'd ever cook in a French kitchen."

Recipe tip If you can't find fresh morels, soak dried ones in water.


Featured Best New Chef Recipe

Foshee's Striped Bass with Caramelized Onion Sauce

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