January 3, 2015
Although 2014 was great in most regards, there was one thing it lacked. It was the first year since living in America's Finest City where we did not experience the culinary creations of Anthony Sinsay, one of our favorite local chefs. In 2013, Sinsay, a San Diego native, relocated to Los Angeles to lead Brian Malarkey's and Enlightened Hospitality's Herringbone at the Mondrian Hotel. He recently moved back to sunny San Diego, and although his permanent digs are still shrouded in secrecy, he was kind enough to reveal to SanDiegoVille that he will be the guest chef at AD Nightclub's next dinner club on January 29, where diners can experience 5 themed courses entitled An Introspective Look at New York City in the 1980s.
Symbolically speaking, Sinsay's pop up at AD Nightclub is his grand return to the San Diego culinary scene. As a chef, the soft-spoken Sinsay is known for embracing classic and modern techniques to generate extraordinary and unique dishes. Too frequently in his young career, his creativity has been limited and curtailed by restaurant owners that may have been a bit too profit-driven. In our experience, it was when Sinsay was left to his own ingenuity where he produced amazing dishes that were unlike any we've had before.
On January 29, fifty or so lucky diners will be taken on an exclusive culinary adventure through the five boroughs of New York City as they were in the 1980s. This meal will be a multi-sensory experience, where fresh and modern flavors will be accompanied by complementary lighting, visuals and music, paying homage to the time and period in pop culture and how influential the NYC dining scene was to the rest of the country. The five course dinner is priced at $65 per person with the option for cocktail pairings at an additional cost.
"The dining scene in New York exploded during this time and I wanted to take an introspective look at each city and what supported such a boom," explained Sinay. "This event will look at the food and pop culture of NY in the 80's."
Anthony Sinsay is an exceedingly experienced and talented chef with quite the resume. He received his culinary degree at the California School of Culinary Arts in Pasadena, California, graduating with honors and holds a level II certification by the International Sommelier Guild. Sinsay is also a certified mixologist through the College of Southern Nevada. He was awarded the distinction of “Chef of the Fest” 2009 at the San Diego Bay Wine and Food Festival and is a back to back Champion of the annual “Chef Showdown” 2011-2012. While in Los Angeles he held positions at many prominent venues including Wolfgang Puck Fine Dining Group and The Four Seasons Hotel in Beverly Hills. After leaving the Four Seasons, he packed his knives and headed for the bright lights of Las Vegas where he attained a position at NOBU, furthering his knowledge of Japanese cuisine in a very fast paced environment.
After Nobu, Sinsay accepted a position at the Creative Cooking School, becoming the youngest member of their faculty, and quickly rose to the title of Executive Chef. During his tenure he developed the school’s entire curriculum of teambuilding menus which attracted the attention of many Fortune 500 companies such as Nike, Microsoft, and Coca Cola. He also developed the professional culinary curriculum for the University of Nevada Las Vegas’ satellite accreditation program. His recreational classes were listed as one of the top ten activities to do while in Las Vegas. Sinsay’s playful teaching style garnered him accolades from the Nevada and National Restaurant Associations.
Sinsay went on to join the opening crew of the Platinum Hotel and Spa and advanced to Chef de Cuisine alongside Executive Chef Brent Hammer. Together Hammer and Sinsay honed their skills to create a whimsical and inventive menu that garnered the attention of foodies and travelers alike and was named one of the Top Ten New Restaurants in Las Vegas. Sinsay then set his sights for a homecoming to California where he worked in notable kitchens in Los Angeles such as Whist at the Viceroy Hotel in Santa Monica and opened the highly publicized SLS Hotel in Beverly Hills with acclaimed & celebrated Chef Jose Andres.
Sinsay brought his wealth of experience to Harney Sushi in Old Town in 2009, where he re-vamped and launched a new menu to complement the restaurants’ award-winning sushi. As well as being featured in the PBS show Great American Chefs Tour and The Travel Channel’s Bizarre Foods with Andrew Zimmern, Sinsay has been featured in numerous media outlets including, print and televised.
In 2012 Brian Malarkey lured Sinsay away to take over Burlap restaurant in Del Mar where he reinvented Asian street food and received more praise for his playful and exciting cuisine. He was listed in the Top 10 chefs in San Diego by braiser.com and named 2012 Chef of the Year by SanDiegoVille. He was invited to cook for the 2013 James Beard Awards in New York City among other notable chefs. After Burlap, Chef Sinsay had a short stint at the now-defunct La Villa in Little Italy before returning to Enlightened Hospitality Group. He was brought back to Los Angeles to open Herringbone inside the Mondrian Hotel. Sinsay left EHG mid-2014 and returned to San Diego. He currently has a permanent position but is unable to disclose until Spring 2015.
AD Nightclub is located at 905 4th Avenue in downtown San Diego. For more information and to purchase tickets to the dinner, visit adnightclub.com/dinnerclub.
Although 2014 was great in most regards, there was one thing it lacked. It was the first year since living in America's Finest City where we did not experience the culinary creations of Anthony Sinsay, one of our favorite local chefs. In 2013, Sinsay, a San Diego native, relocated to Los Angeles to lead Brian Malarkey's and Enlightened Hospitality's Herringbone at the Mondrian Hotel. He recently moved back to sunny San Diego, and although his permanent digs are still shrouded in secrecy, he was kind enough to reveal to SanDiegoVille that he will be the guest chef at AD Nightclub's next dinner club on January 29, where diners can experience 5 themed courses entitled An Introspective Look at New York City in the 1980s.Symbolically speaking, Sinsay's pop up at AD Nightclub is his grand return to the San Diego culinary scene. As a chef, the soft-spoken Sinsay is known for embracing classic and modern techniques to generate extraordinary and unique dishes. Too frequently in his young career, his creativity has been limited and curtailed by restaurant owners that may have been a bit too profit-driven. In our experience, it was when Sinsay was left to his own ingenuity where he produced amazing dishes that were unlike any we've had before.
"The dining scene in New York exploded during this time and I wanted to take an introspective look at each city and what supported such a boom," explained Sinay. "This event will look at the food and pop culture of NY in the 80's."
Anthony Sinsay is an exceedingly experienced and talented chef with quite the resume. He received his culinary degree at the California School of Culinary Arts in Pasadena, California, graduating with honors and holds a level II certification by the International Sommelier Guild. Sinsay is also a certified mixologist through the College of Southern Nevada. He was awarded the distinction of “Chef of the Fest” 2009 at the San Diego Bay Wine and Food Festival and is a back to back Champion of the annual “Chef Showdown” 2011-2012. While in Los Angeles he held positions at many prominent venues including Wolfgang Puck Fine Dining Group and The Four Seasons Hotel in Beverly Hills. After leaving the Four Seasons, he packed his knives and headed for the bright lights of Las Vegas where he attained a position at NOBU, furthering his knowledge of Japanese cuisine in a very fast paced environment.
Sinsay went on to join the opening crew of the Platinum Hotel and Spa and advanced to Chef de Cuisine alongside Executive Chef Brent Hammer. Together Hammer and Sinsay honed their skills to create a whimsical and inventive menu that garnered the attention of foodies and travelers alike and was named one of the Top Ten New Restaurants in Las Vegas. Sinsay then set his sights for a homecoming to California where he worked in notable kitchens in Los Angeles such as Whist at the Viceroy Hotel in Santa Monica and opened the highly publicized SLS Hotel in Beverly Hills with acclaimed & celebrated Chef Jose Andres.
Sinsay brought his wealth of experience to Harney Sushi in Old Town in 2009, where he re-vamped and launched a new menu to complement the restaurants’ award-winning sushi. As well as being featured in the PBS show Great American Chefs Tour and The Travel Channel’s Bizarre Foods with Andrew Zimmern, Sinsay has been featured in numerous media outlets including, print and televised.
In 2012 Brian Malarkey lured Sinsay away to take over Burlap restaurant in Del Mar where he reinvented Asian street food and received more praise for his playful and exciting cuisine. He was listed in the Top 10 chefs in San Diego by braiser.com and named 2012 Chef of the Year by SanDiegoVille. He was invited to cook for the 2013 James Beard Awards in New York City among other notable chefs. After Burlap, Chef Sinsay had a short stint at the now-defunct La Villa in Little Italy before returning to Enlightened Hospitality Group. He was brought back to Los Angeles to open Herringbone inside the Mondrian Hotel. Sinsay left EHG mid-2014 and returned to San Diego. He currently has a permanent position but is unable to disclose until Spring 2015.
AD Nightclub is located at 905 4th Avenue in downtown San Diego. For more information and to purchase tickets to the dinner, visit adnightclub.com/dinnerclub.
