Open for five years now in the Kensington area of San Diego, Owner and Chef Ken Irvine says he opened Bleu Bohème because he loves neighborhood restaurants. “When my guests walk through our doors, we want to take them away to a “different place”, he says. “What sets us apart is our stellar service, quality cuisine and a unique ambiance.”
With a passion for French food and cooking with local ingredients, Irvine describes his restaurant as ‘AWESOME’, sourcing products from Catalina Offshore and Specialty Produce. “These places are both the best at what they do in San Diego,” he says.” Partnering with them helps us to be the best that we can be.”
A graduate from the Culinary Institute of America, Irvine continued his training in the South of France at the Le Relais du Moujin with Andre Surmain. His mentors include Andre Surmain in France and Neil Stuart in San Diego. His advice to up and coming chefs is to work hard, talk less and keep the cell phones out of sight.
Irvine has been the been the co-chair of the San Diego Chapter of the California Restaurant Association Education for about 10 years. He has also served on the Board of Directors and is a past President of the California Restaurant Association. “We work often with our local high schools and also host the San Diego School District’s TRACE program at Bleu Boheme,” he explains.
Outside of the kitchen, Irvine enjoys surfing, golfing, anything outdoors and anything he can do with his twin boys.
©San Diego Food Finds, By Maria Desiderata Montana