CH Projects Seeks Chef De Cuisine For Highly Anticipated Little Italy Steakhouse

January 12, 2017

CH Projects (Craft & Commerce, Soda & Swine, Ironside Fish & Oyster and more) is currently searching for a Chef de Cuisine to run the kitchen at its highly anticipated Little Italy modern steakhouse Born & Raised, anticipated to open as early as the end of March.

Corporate Executive Chef Jason McLeod and Research & Development Chef Phillip Esteban are currently vetting applicants for the Chef de Cuisine position at Born & Raised. Interested candidates from San Diego and beyond are asked to send their resume to Chef McLeod at for consideration.

First announced in October 2015, CH Projects took over the former Nelson Photo Supplies building at 1909 India Street in Little Italy to transform it to Born & Raised - a restaurant built to pay homage to America’s greatest dining institution, the classic steakhouse. The name ‘Born & Raised’ is derived from CH Projects’ commitment to San Diego, a city that is engrained in their core values as an organization. Since CH’s inception in 2009, the collective has seen steady growth, now operating eleven hospitality-driven concepts within America's Finest City. Born & Raised will be the collective’s fourth restaurant in Little Italy, a neighborhood that has experienced an immense cultural progression with CH as a definite catalyst for growth.

The restaurant is currently receiving a complete, $2.5million top-to-bottow overhaul by designer Paul Basile of BASILE Studio, who is transforming the lot into a two-story, 8,000 square-foot restaurant with a midcentury architectural influence. The layout will feature two oversized bars and three dedicated dining spaces including the main dining room, downstairs patio seating, and a 1,500 square-foot rooftop terrace with an adjacent 2,000 square-foot open-air urban garden that will be used to grow many of the restaurant’s herbs and produce needs. Born & Raised will also operate its own retail butcher shop and onsite dry-aging program - a process by which cuts of beef are aged in a low-temperature, high-humidity room for weeks at a time. 

Born & Raised is on track for a late March/early April opening. For more information, visit