November 10, 2015
"Ownership and I were just going in different directions, and I didn't agree with where the restaurant was headed or the path it has been on," commented Barron.
Blush took over the sprawling 7,500 square foot location that previously housed Wet Willies and opened on July 30, 2015 with a kitchen led by the dynamic duo of Barron and his former protege from his time at La Valencia, Stephen Gage, who is now executive chef of Underbelly North Park. Upon Gage's departure, Blush scooped up the young and talented Ami Cisneros from The Hopping Pig to take over as Chef de Cuisine. Blush San Diego is the second location of a concept tested in San Jose by owners Taylor Kim and Russ Fukushima.
We have reached out to Blush owners for comment but have not yet received a response. Chef Jimmy Tessier, who recently assisted in organizing the San Diego Mac 'N' Cheese Festival and was the Executive Chef at Local Habit until it closed last month, will join Chef Ami Cisneros in the kitchen at Blush.