San Diego, California
Chef Geordie was born and raised in San Diego. While growing up, his favorite television show was “The Great Chefs of the World”. When other kids were dreaming of becoming astronauts or police officers, Chef was dreaming of cooking in a kitchen. As the first graduating class, he attended the International Culinary Schools at The Art Institute. While in school for his Bachelor’s Degree in Hotel & Restaurant Management, he was also the Chef de Cuisine at The W Hotel’s fine dining restaurant, Rice. Then in 2006, at the age of 21, he opened his first restaurant and craft cocktail lounge in North San Diego, called Cin Cin Simply Italian. Sourcing most of the restaurant’s produce from his own farm in Escondido, Chef Geordie was on the forefront of the farm-to-table movement. Also a familiar face on television, Chef was chosen as the face of his alma mater (AI) in a national television campaign. Then in 2010, he shifted his attention to competing in a series of live, mystery-basket competitions. After a 3-time winning streak on Sunday Night Chef Fights, ingredients like liquid nitrogen took Chef Geordie over the top, to win him the title of Grand Champion. In 2016 and ‘17 he competed in the Great Chef Throwdown at the Hotel del Coronadao – a charity event for cystic fibrosis – where he was voted the People’s Choice Award two years in a row. After 5 years in business, the Chef decided to take a break from living in a kitchen, and he sold his restaurant to a larger San Diego chain of Italian restaurants. Compelled to donate his time at an educational summer camp for kids with type I diabetes, he created tasty menus while managing strict dietary requirements for Camp Conrad Chinnock, in what is now his home town of Big Bear Lake, California. Chef Geordie also spent years cooking in fine dining French restaurants, and he was the Executive Chef at Hexagon and at French Market Grill. Since then, Chef Geordie has become the Southern California Executive Chef of Big City Chefs, a private cheffing firm and television show called “Private Chefs of Beverly Hills” (airing on Food Network). Equipped with his custom-built, woodfired kitchen on wheels, the Chef has now gone mobile with his skills and cooks in a variety of locations, including private homes and wineries, where he’s hosting pop-up dinners and events under the stars.
How long have you been working with Big City Chefs?
Since December 2014
If I were a spice, I would be…
Cinnamon is my favorite … because I’m sweet and spicy.
My favorite local purveyors, artisans, and farmers:
Slaughter Family Farms, Specialty Produce, Mark Foods
What I love about cooking and hospitality…
I love creating something beautiful from basic ingredients. My style is simple, elegant, and stimulating to the palate as well as the eye.
What are your top three go-to pantry items?
Parmesan Reggiano, Aged Balsamic Reduction, White Truffle