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Meet Trey Foshee of Georges at the Cove in La Jolla

Today we’d like to introduce you to Trey Foshee.

Thanks for sharing your story with us Trey. So, let’s start at the beginning and we can move on from there.
I started cooking in 1984, right out of High School in the small town of Ojai. After moving to Hawaii to surf and supporting myself in the kitchens I decided to make a career of it and enrolled in the Culinary Institute of America in NY. I went on to work in Los Angeles at L’Orangerie and Rockenwagner and La Folie in San Francisco. I moved back to Hawaii to take the Chefs job at The Mauna Lani Bay Hotel and Bungalows which led to an Executive Chef job at Sundance Resort in Utah where I received the Food and Wine Magazine Best New Chef of the year award. George Hauer was looking for a new Chef-Partner and I moved to San Diego 18 years ago.

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
The restaurant business is never a smooth road but I kept the philosophy that as long as I’m still learning then I’m moving in the right direction.

Please tell us about Georges at the Cove.
We are a three tiered restaurant in the heart of La Jolla. all three floors have a spectacular ocean view. The top floor in our casual al fresco Ocean Terrace and Bar. Our Middle level is Level2 our craft cocktail bar that serves the full food menu from the Ocean Terrace. The bottom level is California Modern is our signature restaurant which offers a creative, thoughtful, and seasonally focused menu. The California Modern menu is structured as a four course dinner, offered at $75 per person. A la carte pricing is also available as well as several Tasting menu options including TBL3 our 12-14 course meal created specifically for you that needs to be booked well in advance.

If you had to go back in time and start over, would you have done anything differently?
Nothing. Everything I have done has led me to where I am.

Contact Info:

  • Address: 1250 prospect st., La Jolla Ca 92037
  • Website:
  • Phone: 858.454.4244
  • Email:

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