Chef Stephen Gage joined his friend and former La Valencia boss Daniel Barron to launch Blush Ice Bar in downtown San Diego this past July, but Gage will soon depart from his position as chef de cuisine of Blush to take the reigns as Executive Chef of Underbelly in North Park, joining the CH Projects family of restaurants.
Gage moved to San Diego in 2009 to attend the San Diego Culinary Institute, where he received a Diplome de Culinare in "World Cuisine." After culinary school, Gage worked at the now-defunct Steakhouse at Azul in La Jolla, before moving on to the iconic La Valencia Hotel where he worked as Sous Chef for La Valencia and Café la Rue before becoming Chef de Cuisine.
