BANKERS HILL BAR + Restaurant has introduced Jason Gethin as the new chef de cuisine. The award-winning chef brings more than 10 years of culinary experience in San Diego to BANKERS HILL, the popular neighborhood restaurant serving elevated cuisine by Executive Chef Carl Schroeder and restaurateur, Terryl Gavre.
“Chef Jason adds his own style to our rustic American menu, including Southern influences and ingredients from his native South Carolina,” said Gavre. “He is such a talent and we’re thrilled to have him here; our guests are loving the new dishes he has already introduced to the menu.”
Gethin’s new dishes include: mushroom polenta, made with wild mushrooms, green onion vinaigrette and parmesan cheese; grilled levain bruschetta, topped with smashed peas, lemon, feta cheese and pea shoots; Faroe Island salmon served with Bloomsdale spinach, potatoes, oyster mushrooms, clam broth and breakfast radish; and house-made pappardelle with wild boar ragu, red cabbage, lemon and ricotta cheese; among others.
After graduating from Johnson & Wales University in Charleston, S.C. in 2000, Gethin spent years cooking throughout the South before arriving in Southern California in 2005. His early background includes working in the kitchen at the award-winning Charleston Grill, which received Forbes Four Star and AAA Four Diamond awards every year that he was there; and served as director of culinary operations for Farmer & The Seahorse and Green Acre.
Best known locally for his popular East Village restaurant, Table No. 10, Gethin’s cuisine has drawn widespread praise. Table No. 10 was named ‘Best New Restaurant’ by Zagat.com in 2014 and consistently made Eater38, ‘The Essential San Diego Restaurants’ list by Eater.
More information, including the complete menu, is available online at www.bankershillsd.com.