InterContinental Hotel San Diego Names Franck Tasic New Executive ChefEat + Drink Chef Tasic will oversee hotel restaurants Garibaldi and Vistal, as well as the outdoor lounge Layover
InterContinental Hotel San Diego announced that it has named Franck Tasic as Executive Chef. Chef Franck Tasic brings years of luxury hotel culinary experience and a deep passion for food to his role, where he’ll oversee the hotel’s signature restaurants Garibaldi and Vistal, and outdoor lounge Layover.
Traditional French + modern California
Hailing from France, Chef Tasic’s cooking style blends traditional French cooking techniques with a more modern California approach, highlighting second to none seasonal produce and ingredients. He began working in the culinary industry at age 17 alongside his father, who is also a French chef, and continued to learn the art of French cooking in his father’s restaurant while attending fine art school in Florida.
Upon graduation, Chef Tasic accepted a job as sous-chef at The St. Regis in Fort Lauderdale, the hottest hotel in Fort Lauderdale at the time, which transitioned into a Ritz Carlton during his tenure. From there, he went on to serve at the St. Regis in Houston as a sous-chef, before transferring to the St. Regis in Monarch Beach as sous-chef, where he was promoted to the Private Club executive chef de cuisine.
Most recently, Chef Tasic served as executive chef at the Hilton La Jolla Torrey Pines for over 6 years and managed the operations of the entire culinary department.
Over-easy eggs for President Barack Obama
Chef Tasic has had many notable accolades throughout his career, but some of his most memorable accomplishments include working with celebrities and royals. Under the watchful eye of the secret service, he once made over-easy eggs for President Barack Obama that had been flown in on Air Force One.
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An Asian and Mexican cuisine lover, too
Constantly in search of a new ingredient to fall in love with, Chef Tasic’s artistry in the kitchen is ever-evolving, but one of his favorite ingredients is shallots, due to their versatility and the depth of flavor they add to any dish. Although he is from France and has lived in the United States for over two decades, Chef Tasic also gravitates towards Asian and Mexican cuisine.
He has had the opportunity to learn more about the rich culture and history of Mexican cuisine through his wife, who is Mexican, and has tried some amazing dishes with his family in Mexico.
One of Chef Tasic’s favorite foods to prepare is salsa macha because it is a condiment that adds texture and depth to every dish whether it’s meat, fish, vegetables, or rice, and it has the perfect balance of spicy, sweet, nutty, and tangy flavor.
Chef Tasic says that although he has lived in three different states, San Diego is where he feels most at home. He enjoys the many activities, great people, perfect weather, proximity to Mexico, and the food scene that just seems to get better and better.
See you there, San Diego!