""If you have great ingredients you can build great food," says Travis Swikard, chef and owner of Callie and recently opened Fleurette in La Jolla. "My whole career I've been a crazy maniac about ingredients, chasing after the very best no matter where I was-Paris, London, or New York City. But I've never seen better ingredients than what I have here in San Diego, my hometown.""
"San Diego County is home to the most small family-owned farms in the U.S. and you'll spot names like Chino Farm and J.R. Organics on menus at the city's top restaurants, revered for heirloom produce you can't find at grocery stores."
"The seasons are way different [here], and we have so many different micro-seasons and producers," says 30-year-old Elijah Arizmendi of the new 30-seat tasting menu restaurant Lucien in La Jolla."
San Diego's food scene is experiencing a renaissance, with chefs like Travis Swikard emphasizing the quality of local ingredients. Swikard, who operates Fleurette, highlights the superior produce available in San Diego compared to other major cities. The region's culinary community is tight-knit, benefiting from an abundance of small family-owned farms. This has led to a shift in perception, as San Diego emerges as a serious contender in fine dining, offering unique tasting menus that showcase its diverse and high-quality ingredients.
Read at Conde Nast Traveler
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