Oceana Coastal Kitchen, a new multi-million dollar restaurant located at the Catamaran Resort Hotel and Spa in Pacific Beach embodies what San Diego is all about: the ocean, great views, beach vibes, and upscale beach food. “Mission Bay is right outside our window,” says Executive Chef Steven Reimer. “I want to evoke a sense of place, giving the menu a California feeling that’s also innovative and fresh.”
Reimer offers an incomparable al fresco dining experience with seasonally delicious food, where both locals and visitors can feel welcome. “We serve breakfast, lunch and dinner menus that highlight locally sourced products. We take great pride in serving guests wholesome dishes with sustainable ingredients.”
Riemer says his “weakness” and favorite item on the menu are the Fried Doughnuts filled with custard and chocolate.
An ingredient-driven chef, Reimer sources ingredients from local farms, Farmers’ Markets and ranchers, namely Crows Pass Farm, Coleman Farms, Eben-Haezer Poultry Ranch, Anson Mills, Venissimo Cheese and Bread and Cie. He believes that high-caliber, local ingredients are fundamental to creating a quality menu.
Reimer’s culinary training came entirely from time spent working in the kitchen. He started in Seattle, then worked his way up the ranks at the Ritz-Carlton in Laguna Niguel. He joined the Evans Hotels team to launch The Lodge at Torrey Pines back in 2001 and from there, transferred to Catamaran to lead the culinary program at Oceana. “I worked closely with Jeff Jackson for nearly eight years at The Lodge at Torrey Pines. He was at the forefront of bringing the farm-to-table movement to San Diego, and I am honored to have been a part of that process,” explains Reimer. “It’s been a great ride so far!”
Oceana Coastal Kitchen/3999 Mission Blvd, San Diego, CA 92109/(858) 488-1081/www.catamaranresort.com.
Written by Maria Desiderata Montana