Blue Point Coastal Cuisine, a staple restaurant in the Gaslamp for the past 20 years, is excited to announce the recent addition of Samuel Geffroy as Executive Chef and the launch of his brand new elevated seafood-focused menu.
Chef Geffroy reinvigorates Blue Point’s offerings with his classic French technique and brings a wealth of experience in fine dining restaurants in Europe including Switzerland’s the two Michelin starred restaurant La Côte as well as at the 4-star Le Mont Paisible hotel. Samuel served for eight years in San Diego as the Executive Chef at Tapenade, known as one of the area’s best French restaurants, and most recently was a Chef Instructor at the San Diego Culinary Institute.
New menu items at Blue Point include the fresh Yellowfin and Spanish Octopus ‘Duo’ with swiss chard fondant with tomato confit caper crostini and sauce vierge as well as the Pan Seared Day Boat Scallops served with ricotta gnocchi, bacon, Belgian endive green apple, and spinach citrus red bell pepper sauce. Another new favorite is the Wild Chilean Sea Bass with cilantro jasmine rice piquillo and provencal vegetable chutney curry kaffir lime sauce.
About Executive Chef Samuel Geffroy
Originally from the countryside in northwest France, Chef Samuel Geffroy brings a worldly sensibility to Blue Point Coastal Cuisine. With a culinary education at St Meen le Grand, Samuel was exposed to some of France’s most notable Chefs and finest ingredients at a young age — a start that has set the bar for quality throughout his career.
Samuel’s professional journey has seen him in some of the most prestigious kitchens in Europe including stints at the 4-star hotel Sir Christopher Wren’s House in England and the acclaimed U Capu Biancu hotel in Corsica. He then took his skills to Switzerland, contributing to the success of the two Michelin starred restaurant La Cote, followed by the culinary program of the 4-star Le Mont Paisible hotel in the Swiss Alps. Upon relocating to San Diego in 2006, Samuel served for eight years as the Executive Chef at Tapenade, known as one of the area’s best French restaurants. Most recently, Samuel was a Chef Instructor at the San Diego Culinary Institute.
Samuel prides himself on composing expertly prepared dishes using classic French techniques and quality ingredients. He strives to create balance in his menu, combining a variety of textures and fresh flavors. Outside the kitchen, Samuel enjoys playing ping-pong and spending time with his wife and two children.
About Blue Point Coastal Cuisine
Blue Point Coastal Cuisine offers pristine seafood, steaks and chops in an elegant upscale environment. The venue includes an upscale dining room, oyster bar and outdoor patio and is best known for spotlighting the treasures of the Pacific, utilizing ingredients that are quintessential to California’s edible landscape. The restaurant has garnered a number of awards including Best Downtown Restaurant from San Diego Home & Garden Magazine, and Best Seafood Restaurant, Best Continental Cuisine, Best Customer Service, Favorite Wine List and Favorite Place to Dine from the Gaslamp Association. Dinner is served Sunday through Thursday from 5 to 10 p.m. and Friday and Saturday from 5 to 11 p.m. The restaurant offers group dining and space is available for private luncheons. Blue Point Coastal Cuisine is located at 565 Fifth Avenue in downtown San Diego’s historic Gaslamp Quarter. For more information, please visit www.bluepointsd.com, or call (619) 233-6623.