Tom Ham’s Lighthouse Announces New Executive Chef Team and the Launch of a New Menu
Tom Ham’s Lighthouse, known for its fresh seafood, locally influenced craft beer program and breathtaking views, has announced a new Executive Chef team and the launch of a new menu.
Previously the Sous Chef at the Lighthouse, Chef Kyle Kovar has now stepped into the Executive Chef roll and has built a noteworthy team to back him up. New to the Lighthouse, Sous Chef Carlos Rodriguez and Head Pastry Chef Cali Chase join both Chef Kyle and Sous Chef Francisco Contreras (with the team since 2013) to modernize the current menu.
“I thrive on cooking with the freshest most sustainable seafood we can find. Local, seasonal produce has also influenced our new menu in a large way” says Executive Chef Kyle Kovar. “I love the direction our new menu is going, we are focused on a more modern concept which is very evident in the new dishes.”
New menu items include: Seared Wild Caught Salmon complete with Crispy Salmon Skins, Fennel Saffron Aioli, Black Garlic Puree, Asparagus Infused White Grits With Burrata Cheese finished with Charred Asparagus and a Porcini Crusted Duroc Pork Belly, Cream of Corn, Crispy Pork Rinds, Fresno Chili Chutney finished with Scallion Ash.
About Tom Ham’s Lighthouse
Tom Ham’s Lighthouse, named the best seafood restaurant, opened for business in 1971. Tom Ham’s is famous for its eye-catching vistas of the San Diego Bay, Coronado Bridge and San Diego skyline.
Today, the restaurant is operated by Ham’s grandsons Grant and Andy Baumann who continue the tradition of fine dining and exceptional service that represents a culmination of the interests and visions of the Californian whose name it bears.
Dinner is served Sunday through Thursday from 5 p.m. to 9 p.m. and Friday and Saturday from 5 p.m. to 10 p.m.
For more information on Tom Ham’s Lighthouse, visit www.tomhamslighthouse.com, follow us on Facebook (/tomhamslighthouse) and like us on Twitter (@tomhams).