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Born in Hawaii and raised in Ojai, California, Trey Foshee has always drawn inspiration from the ocean. His restaurant career began as a busboy earning tips to support his surfing habit. Today, he is the executive chef, partner and creative force behind George’s at the Cove, one of the highest-grossing independent restaurants in America, and Galaxy Taco, a casual Mexican eatery in La Jolla Shores.
A classically trained graduate of The Culinary Institute of America in Hyde Park, New York, Forshee’s focus is on nature’s best ingredients, resulting in pure, intensified flavors that have become the signature of San Diego’s most popular restaurants and helped to define the cuisine of the region. His approach has earned him continued acclaim, from one of “America’s Ten Best New Chefs” by Food & Wine, to “Chef of the Year” by the California Travel Industry Association and the San Diego Chefs Hall of Fame. He serves on the Culinary Council for ment’or BKB alongside many other prestigious national chefs.