In the Kitchen With
Patrick Ponsaty
J
REFINED COASTAL CUISINE
ust like The Del is an icon, so too is Chef Patrick Ponsaty. For twenty years, the fifth-
generation chef has been dazzling San Diego diners with his culinary vision inspired
by the robust flavors of Europe’s Mediterranean coast. A friend to farmers and
fishermen, Ponsaty has formed multi-decade relationships with local growers and
producers, which means only the best seasonal produce and proteins find their way
to your plate.
How has San Diego’s dining scene evolved?
It’s getting more sophisticated. I remember when I used to do escargot and other more
formal fine dining dishes 15 years ago. It was very unpopular, but now the San Diego dining
scene has evolved and diners are more open, from classic French dishes to cutting edge
techniques. It’s also a good thing the farm-to-table movement has also grown so much.
People are more aware and concerned with where their food is coming from.
What are you hoping to accomplish as chef de cuisine at 1500 OCEAN?
To be one of the best dining destinations in San Diego. To respect the product and not over-
manipulate the ingredients, to train our staff perfectly, and to stand out as a restaurant that is
doing things differently than everyone else.
How do you describe your culinary vision for the restaurant?
California coastal cuisine. Intense flavor and simple recipes. You have to find the best product
and respect them. All paired with great wines and set in front of the most perfect backdrop.
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