Searsucker In The Neighborhood

Tuna Poke & Shaved Taro Root Radish Jar with Sriracha and Cilantro

Welcoming and unpretentious, with yet a sophisticated dimension, celebrity chef Brian Malarkey’s Searsucker Del Mar has found its niche in the trendy Carmel Valley neighborhood.

Tomato & Burrata Jar with Basil, Olive Oil and Balsamic

Born and raised in San Diego, new executive chef Cesar Oceguera helms the Del Mar outpost, raising eyebrows with well-received New American cuisine that boasts traditional, yet seasonal takes on classic dishes infused with the boisterous flavors for which the restaurant has long been known for.

Pork Schnitzel with Warm Potatoes, Lemon, Capers, Mustard and Caraway Vinaigrette

Having worked with celebrity chef Brian Malarkey for almost six years, Oceguera says it’s been the most influential part of his career. “I contributed to writing and coming up with the dishes for the menu we rolled out in Del Mar (menu originated in Las Vegas). With the help of the corporate chef in Vegas and the executive chef of Searsucker Vegas, we all came up with great dishes and an amazing concept which we’re all very excited about.”

Seared Albacore Tuna with Lemon Brown Butter Vinaigrette, Braised Radish and Dill

Since graduating from The French Culinary Institute in New York city in 2011, Oceguera has held positions at a number of renowned restaurants across the country, including Gastroarte (New York City), Rao’s (Las Vegas) and most recently, Searsucker’s popular Las Vegas outpost.

Shrimp and Cheddar Grits with Basil, Kale and Lemon

With the luxury of having some of the freshest produce right here in San Diego (or close by), Oceguera gets a personal visit from a farmer’s truck each week where he likes to pick and choose his favorites.

Duck Fat Fries

Oceguera changes the menu seasonally and runs specials as much as possible. “This gives me and my sous chefs a time to play, and I like to hear what ideas my cooks have in mind,” he explains. “I love to see my kitchen staff get excited about new ingredients.”

Horchata with Salted Caramel Chocolate Cookies

When he’s not in his restaurant kitchen, Oceguera is busy converting his girlfriend into a full on foodie. “We love to check out new places and meet up with my old chef friends,” he says.

Apple Cobbler with Chai Ice Cream

Oceguera also loves running and being spoiled with great scenery while living in downtown San Diego.

©Written by Maria Desiderata Montana


Searsucker, a restaurant brand conceptualized by Chef Brian Malarkey, embodies the social dining experience by encouraging guests to come early and stay late. The menus are both serious and fun, with creative twists on New American Classics. Inspired by the simplicity, relaxed and feel-good vibe of the seersucker fabric, Chef Malarkey creates a comfortable space that invites patrons to watch the action, chat without boundaries and feel as if they’re at a friend’s dinner party rather than a restaurant. Each of its four locations feature comfortable seating, eclectic music, and bright flavors; all which combine to create the perfect social dining experience. Located in San Diego, CA, Del Mar, CA, Austin, TX and Las Vegas, NV. For more information, please visit

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