Move over, traditional turkey! We’re diving into some game-changing Thanksgiving tips from two of San Diego’s top chefs who are about to revolutionize your holiday feast.

We’ve cornered two culinary masterminds, Executive Chef Nick Paulerio of Borrego Rooftop Kitchen + Cocktails and Executive Chef Steven Ruiz of Lionfish Modern Coastal Cuisine, who are serving up a feast of unconventional wisdom that might just transform your holiday spread.

From ditching the whole bird presentation to embracing “porchetta-style” turkey, these chefs aren’t afraid to ruffle a few feathers in the name of flavor. Get ready for a refreshing take on America’s favorite food holiday, where butter isn’t just an ingredient—it’s a philosophy.

Executive Chef Nick Paulerio: Borrego Rooftop Kitchen + Cocktails

1. What are your must-have Thanksgiving dishes, and why?

Whole roasted sweet potato. Because there are very few instances of something being so simply done, but incredible all on its own. In the same breath, I believe in balance and for this reason, choice two is Ocean Spray jellied cranberry sauce.

There is no finer example of refined ingredients that, for better or worse, in my case better, remain in your memories for life.

2. Do you have any creative or better versions of Thanksgiving classics (e.g., turkey, stuffing, mashed potatoes) that you recommend? Or, do you have a unique twist on any of these dishes?

I enjoy making stuffing bread pudding, using turkey stock, eggs and cream., I believe savory bread puddings are underutilized and overlooked. This is a dish that will be familiar to most and something rarely seen at your turkey day table.

3. Which traditional Thanksgiving dish do you think is overrated or could use an update? How would you improve it?

At the risk of being yelled at by turkey traditionalists everywhere…I think it is time to give the old whole bird a rest. I am a huge practitioner of cooking the turkey separately, breaking it down and giving every part the proper cooking time—it helps avoid overcooking and dry meat.

Plus, imagine how organized your table will look with an anatomically plated bird.

4. What are your favorite ways to use Thanksgiving leftovers? Do you have any inventive recipes or ideas to share for repurposing leftovers?

If it’s not some stuffing formed into a bread slice, fried in a pan with butter, topped with gravy, Dijon, leftover cheese and cold shredded turkey, I don’t want it on November 29th.

5. What are your top tips for preparing a stress-free Thanksgiving meal? Any time-saving techniques or cooking hacks to share?

If you’re cooking for family or the friends you call your family, cook as a family. Far too often I see people try and prepare dinner by themselves, and as much as I do enjoy watching the average person start to sweat and shake as all the timers go off like it’s reality TV, I enjoy the conversation and story behind what I’m helping cook.

Involve your guests, don’t stress about the time. When things go wrong, keep smiling. No one will remember how perfectly seasoned your stuffing was, they will make a memory of the time spent with you.

6. Are there any ‘secret’ ingredients or techniques you use that make a big difference in your Thanksgiving dishes?

FAT. Let’s be honest, we all look forward to the gluttony of this holiday, so embrace it. Use the butter, the good olive oil, the heavy cream. Skip the healthy replacements and give the people what they want.

7. What drinks do you recommend pairing with classic Thanksgiving dishes? Do you have a favorite wine, cocktail or non-alcoholic beverage that complements the flavors?

You put the brandy and the tawny port and mix it all up.

8. Any advice for hosting a memorable Thanksgiving gathering, from planning the menu to setting the festive mood?

Cook what you are comfortable with, and buy in what you aren’t. Time is the most exclusive currency, don’t use it cooking a turkey that its ghost would be sad with. Play the classics, not the Stones or The Doors… Sinatra, Etta James, Deano, Ray Charles, the Blues Brother soundtrack… You know, the really good stuff.

Executive Chef Steven Ruiz: Lionfish Modern Coastal Cuisine

1. What are your must-have dishes on the Thanksgiving table, and why? Do you have a unique twist on any of these dishes?

Pumpkin pie is a must with its warm spices and smooth texture. My unique twist is just a sprinkle of smoked cinnamon sugar and instant Chai on top, finished with a generous dollop of Cool Whip (it has to be Cool Whip!).

2. Which traditional Thanksgiving dish do you think is overrated or could use an update? How would you improve it?Do you have any creative or better versions of Thanksgiving classics (e.g., turkey, stuffing, mashed potatoes) that you recommend?

“Porchetta-style” turkey. This method involves deboning the bird and seasoning it with a mix of fresh herbs like rosemary, sage, and thyme as well as garlic, lemon zest, and crushed fennel seeds. The turkey is then rolled, tied, and roasted; turkey breast on the outside and chicken thigh is stuffed in the middle. Slow roast until golden.

3. What are your favorite ways to use Thanksgiving leftovers? Do you have any inventive recipes or ideas to share for repurposing leftovers?

My go-to for Thanksgiving leftovers is a twist on my favorite sandwich, the “Bobbie” Thanksgiving in a hoagie roll! Roasted turkey, stuffing, cranberry sauce, mayo, and a sprinkle of salt and pepper. Serve it with a side of hot gravy for dipping.

4. What are your top tips for preparing a stress-free Thanksgiving meal? Any time-saving techniques or cooking hacks to share?

ONE WORD – POTLUCK… Less stress for that one chef. Do as much as possible ahead of time—prep ingredients and bake desserts, to avoid day-of stress. Make small items a couple of days before and save the large items for the day of. This way you can have more time with the guests and not worry about dinner

5. Are there any ‘secret’ ingredients or techniques you use that make a big difference in your Thanksgiving dishes?

Butter is my Thanksgiving MVP. For the turkey, I use a compound butter with herbs, lemon zest, and garlic, rubbing it under the skin for a juicy, golden bird packed with flavor. In my mashed potatoes, I go all out—using about two pounds of butter for an ultra-silky, rich texture.

I also roast and baste my vegetables with brown butter, which adds depth and a caramelized sweetness that makes them unforgettable.

6. What drinks do you recommend pairing with classic Thanksgiving dishes? Do you have a favorite wine, cocktail or non-alcoholic beverage that complements the flavor?

Any kind of white wine. For a cocktail, an espresso martini. For non-alcoholic beverages, Q Mixers Premium Ginger Beer & Bitters.

7. Any advice for hosting a memorable Thanksgiving gathering, from planning the menu to setting the festive mood?

Hosting a memorable Thanksgiving starts with menu planning—but it’s family and friends that make every dining experience truly special. Thanksgiving is as much about laughter and good company as it is about the food.

Even with the high stress of the kitchen, I always aim to balance the excitement of preparing the meal with the joy of sharing it with loved ones.

Pass The Gravy

So there you have it, folks! These Thanksgiving tips from two of San Diego’s top chefs prove that while Paulerio’s keeping it real with that straight-from-the-can cranberry sauce (respect!) and Ruiz is living his best life with a butter-to-potato ratio that would make Paula Deen blush, they both agree that Instagram-perfect dishes aren’t what make memories.

This Turkey Day, maybe it’s time to serve up a plateful of good vibes, a side of culinary adventures, and yes, enough butter to make your cardiologist sweat—because these kitchen rockstars just showed us that sometimes the coolest traditions are the ones we flip upside down.

Now pass the gravy, and let’s get this feast started!

Happy Thanksgiving, San Diego!