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| Chef Anthony Sinsay |
San Diego native Anthony Sinsay left the employ of TS Restaurants this past May after working in the kitchen of Jakes Del Mar for most of 2015 before taking the reigns at Duke's La Jolla when it opened last November. The young and talented chef will soon take over the kitchen at Jsix at Hotel Solamar in Downtown San Diego, filling the void left by the departure of the restaurant's longtime Executive Chef Christian Graves, who announced last month that he was leaving San Diego to relocate to Denver, Colorado. Chef Dave Underwood has been appointed as Executive Chef of Duke's La Jolla.
Chef Anthony Sinsay should fit in perfectly with the farm-to-table, from-scratch, slow-food ethos established at Jsix by Chef Christian Graves over his 10 year tenure at the downtown eatery. In his last few restaurant gigs, Sinsay seemingly had his creativity hampered by bottom-line oriented-owners that did not appreciate the chef's passion and ability.
Chef Sinsay is a badass chef with a resume that includes stints with the Wolfgang Puck Fine Dining Group, The Four Seasons Hotel in Beverly Hills and Nobu in La Vegas. He has honed his skills alongside notable chefs such as Brent Hammer, Brian Malarkey and Jose Andres. Here in San Diego, Chef Sinsay brought his playful approach to cuisine at Harney Sushi in Old Town, Enlightened Hospitality's Burlap in Del Mar (now Searsucker Del Mar) and the now-shuttered La Villa in Little Italy. He was invited to cook for the 2013 James Beard Awards in New York and was the San Diego Bay Wine and Food Festival “Chef of the Fest” in 2009. He helped Brian Malarkey launch Herringbone at the Mondrian Hotel in Los Angeles before returning to San Diego in 2015 to work as chef de cuisine at Jakes Del Mar before transitioning into the role of Executive Chef for the launch of Duke's La Jolla, where he worked up until May 2016. Sinsay should be in the kitchen at Jsix within the next week or so.
Chef Dave Underwood, who has worked under Sinsay as Chef de Cuisine of Duke's La Jolla since it's launch, has been promoted to the position of Executive Chef. Before coming to San Diego in 2011, Chef Underwood spent four years at San Francisco's Michelin-starred Gary Danko and has cooked locally at Solace & The Moonlight Lounge in Encinitas, as well as under Chef Sinsay during his tenure at Brian Malarkey's Burlap, now Searsucker Del Mar.
"We were fortunate to have Anthony be a part of T S Restaurants for over a year and help bring Duke’s La Jolla to fruition," stated T S Restaurants CEO Jackie Reed. "We wish Anthony well in his future endeavors. We are delighted to have Dave Underwood in the position of Executive Chef. Dave has worked closely with Anthony for a number of years and is an accomplished chef in his own right."
