Fresh off a short stint as Executive Chef at Counterpoint in Golden Hill, Chris Osborne has joined the team at downtown San Diego's BIGA, taking the position of Chef de Cuisine at the popular Italian restaurant.
Christopher Osborne was the chef de cuisine at East Village's Cowboy Star Restaurant & Butcher Shop from early 2013 until he departed in Fall 2016. Prior to joining Cowboy Star, the West Virginia native worked in the kitchen at George’s California Modern in La Jolla under Trey Foshee, as well as various restaurants in the Virginia Beach area. Earlier this year, Chef Osborne joined Pendry Hotel San Diego, where he was the opening chef of the resort's all-day Provisional Kitchen restaurant, departing the company after his 6-month contract expired in June 2017 to take the lead role at Counterpoint until last month.
"Tae and I want to push limits," commented Osborne. "We know where San Diego has been and where we want it to be. We hope to be two of the chefs who take it to the next level."
In his new role, Osborne will collaborate in the kitchen with BIGA Executive Chef & Owner Tae Dickey. Expect changes to the restaurant's menus and the addition of new dishes throughout the month of December and heading into early January, all culminating in a week-long celebration for BIGA's two-year anniversary mark, which will end with BIGA's 2nd annual Hog Roast on Saturday, January 13. Osborne will also be teaming with Chef Tae and guest Chef Drew Bent of incoming Lola 55 at BIGA's December 14 Wood Fired Dinner Series event, featuring a four-course, price fixed tasting menu showcasing dishes prepared in the eatery's dual wood-fired ovens. Tickets are available online starting at $60.
BIGA is located at 950 Sixth Avenue in downtown San Diego. For more information, visit bigasandiego.com.
