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It's rare to see a chef stay at the same restaurant for nearly a decade when they're not the one calling the shots. While Augie Saucedo's role was to direct the kitchen at The Shores Restaurant in La Jolla, he ultimately reported to La Jolla Beach and Tennis Club executive chef Bernard Guillas. Guillas and Saucedo collaborated a great deal, but after eight-and-a-half years, the latter hungered to be at the top of the heap and in ultimate control of an operation he could call his own.
Despite great respect for Guillas, a man he says has been more than just a mentor to him but also "much like a father," Saucedo has signed on to become the new executive chef at Sycuan Resort. He'll start his new gig on September 1 and get right to work implementing an approach that focuses on utilizing high quality local edibles and sustainable ingredients.
When asked about a dish he's likely to have on the menu come his first day at Sycuan, he cites a recipe for Carlsbad mussels steamed in dark beer with crimini mushrooms, linguica sausage, and grilled sourdough that's has been a favorite among diners at The Shores.
When asked how he feels about his upcoming vocational transition, Saucedo says that it is bittersweet. He's excited to put his stamp on Sycuan, but says that, after having been at The Shores for so long, he'll miss the friendships and other positive relationships he's forged.
It's rare to see a chef stay at the same restaurant for nearly a decade when they're not the one calling the shots. While Augie Saucedo's role was to direct the kitchen at The Shores Restaurant in La Jolla, he ultimately reported to La Jolla Beach and Tennis Club executive chef Bernard Guillas. Guillas and Saucedo collaborated a great deal, but after eight-and-a-half years, the latter hungered to be at the top of the heap and in ultimate control of an operation he could call his own.
Despite great respect for Guillas, a man he says has been more than just a mentor to him but also "much like a father," Saucedo has signed on to become the new executive chef at Sycuan Resort. He'll start his new gig on September 1 and get right to work implementing an approach that focuses on utilizing high quality local edibles and sustainable ingredients.
When asked about a dish he's likely to have on the menu come his first day at Sycuan, he cites a recipe for Carlsbad mussels steamed in dark beer with crimini mushrooms, linguica sausage, and grilled sourdough that's has been a favorite among diners at The Shores.
When asked how he feels about his upcoming vocational transition, Saucedo says that it is bittersweet. He's excited to put his stamp on Sycuan, but says that, after having been at The Shores for so long, he'll miss the friendships and other positive relationships he's forged.