Last month, Daniel Barron quietly was let go from his position as Executive Chef of Hillcrest's Bull & Grain restaurant, which opened late last summer, and the talented local chef is currently looking for his next suitor.
With over 18 years of experience, Chef Barron has run kitchens across America, including in New York City, Beverly Hills, Nashville, and Atlantic City. He has also been the Executive Chef for some of San Diego’s top restaurants, including overseeing all culinary operations at the prestigious La Valencia Hotel and as Executive Chef of downtown's Blue Point Coastal Cuisine. Prior to taking the position as Executive Chef at Bull & Grain, Barron was the Executive Chef that opened the now-defunct Blush Ice Bar in downtown San Diego before leaving less than 4 months later. He went on to become Executive Chef of Mister Lyons Steakhouse in Palm Springs for a short stint.
"Daniel Barron has been an integral part of growing our ideas and concept into fruition," commented Bull & Grain owner Simon Wolujewicz. "Daniel is an excellent chef and we wish his the next restaurant he works at the best of luck."
A native of Detroit, Barron was a James Beard Award Semi Finalist for Best Restaurant/Chef when he was in his early 20s working as the chef of a Tennessee farm-to-table spot called Mad Platter. Barron has locally been awarded with the Chef of the Year Gaslamp Quarter Lamplighter Awards in and Chef of the Fest at the San Diego Bay Wine & Food Festival, both in 2011.
Bull & Grain is also currently looking for a head chef and continues to serve the menu that Barron developed.
A native of Detroit, Barron was a James Beard Award Semi Finalist for Best Restaurant/Chef when he was in his early 20s working as the chef of a Tennessee farm-to-table spot called Mad Platter. Barron has locally been awarded with the Chef of the Year Gaslamp Quarter Lamplighter Awards in and Chef of the Fest at the San Diego Bay Wine & Food Festival, both in 2011.
Bull & Grain is also currently looking for a head chef and continues to serve the menu that Barron developed.
