Marisi Named New Executive Chef, Bringing Fresh Energy To The Restaurant’s Second Year
Marisi has appointed new Executive Chef Cameron Ingle to usher in Marisi’s second year of service with a jolt of energy and build on the locally-focused seasonal menu.
Having worked alongside world-renowned chefs and restaurateurs such as Thomas Keller (Bouchon), Ori Menashe (Bestia) and Dan Barber (Blue Hill at Stone Barns), Chef Ingle brings a farm-to-table ethos and nationally-acclaimed star power to the kitchen at Marisi.
Increased Focus on Locally-Sourced
Guests can expect to see Chef Ingle’s influence on Marisi’s menu within the next month, including a few new pasta dishes influenced by his father’s Sicilian heritage as well as an increased focus on locally-sourced ingredients from the plethora of San Diego’s small farms.
From Detroit to San Diego: Chef Ingle’s Culinary Odyssey
Born and raised near Detroit, Chef Cameron Ingle started his culinary journey in a family-owned Italian eatery, later advancing to Michelin-starred venues like Bouchon Bistro and Bestia in Los Angeles.
His transformative experience with Ori Menashe at Bestia and Bavel, the latter winning 2019’s Restaurant of the Year by the Los Angeles Times, marked significant milestones in his career.
Moving to New York, Ingle collaborated with James Beard Award-winner Dan Barber at Blue Hill, embracing a farm-to-table ethos. By 2023, he returned to California as the Executive Chef at Marisi in La Jolla, specializing in Italian fine dining, and serves as a Culinary Advisor for the White Buffalo Land Trust.
See you there!
We’ve been big fans of Marisi’s design, bar, and overall vibe since it opened – now we’re excited to see what the kitchen will produce with Chef Ingle on board.
See you there, San Diego!