Today we’d like to introduce you to Trey Foshee.
Hi Trey, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
i started working as a busboy after high school at The Ranch House in Ojai, ca. i gravitated to the kitchen and worked at a few places, including The Ranch House, in Ojai and Ventura. i then moved to Maui and cooked at Longhi’s before going to The Culinary Institute of America. My next jobs were at L’Orangerie, LA, San Ysidro Ranch, Santa Barbara, then La Folie in San Fransisco. After that i took my first chef position at Rockenwagner restaurant in Santa Monica. my next moves were back to Hawaii at the Mauna Lani Hotel, then to Sundance resort in Utah where i received Food and Wine Magazines top 10 new chefs award and that led me to Georges at the Cove.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
As smooth as a career in the restaurant business can be. I made a point of always basing my career moves on what i could learn from the new position, not on the money or prestige. That has served me well.
Alright, so let’s switch gears a bit and talk business. What should we know?
Georges at the Cove has been in business for 41 years, i have been part of it for 26 years. Of course we have our view and location but i think what sets us apart in our unwavering commitment to constant improvement. We never take for granted what we have, what we are here to do is to offer great hospitality and we strive to exceed expectations every day. We have adjusted who and what we do over the years as we have grown and changed as has the industry. Some people think of us for the view, the great Southern California experience we offer on the Ocean Terrace and Level2, some remember California Modern, our fine dining section where we pioneered everything from Vegetarian menus to foraging to extended tasting menus (TBL3). After Covid we chose to transition that portion of the restaurant into an Events space where we can do anything from tasting menus to large format events. We continue to evolve as a restaurant and as a brand by staying true to our core values; People, product, and environment, the three defining elements of a business based in hospitality.
Where we are in life is often partly because of others. Who/what else deserves credit for how your story turned out?
i learned a lot in my first chef role at Rockenwagner restaurant. lots of what not to do’s and how to be a leader. my mentor as a cook was Roland Passot from LA Folie. My business partner and founder of the restaurant George Hauer has been a huge influence on me as a person and as a business person.
Pricing:
- Lunch- $18-35
- Dinner $28-45
Contact Info:
- Website: https://www.georgesatthecove.com
- Instagram: Georgesatthecove
