Today we’d like to introduce you to Christophe Cevasco.
Hi Christophe, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today.
I was born and raised in and outside of Paris, France. My mom’s side of the family is Spanish, and my dad’s side is Italian, so I have incredible memories of big family meals on both sides with my grandparents, aunts, uncles, and cousins. I started my restaurant career at 17, in the kitchen of my dad’s French bistro in Pasadena when we first emigrated to the USA.
We eventually moved to Las Vegas, where I moved to the front-of-the-house management at marquee restaurants like Spago, Eiffel Tower, and Le Cirque.
Upon returning to Southern California in 2011, I spent 8 years as the Managing Partner of Eddie V’s Prime Seafood in La Jolla. I absolutely loved getting to know all the locals and took a lot of pride in that position, but I always knew I wanted to create my own concept that embraced the culinary roots and family atmosphere of my upbringing.
4 years ago, I found my opportunity. I returned to the kitchen as the Executive Chef and Owner of Beeside Balcony in old Del Mar. The laid-back coastal vibe of Del Mar, combined with the attention to detail from my fine dining background, infuses Beeside Balcony with an easy elegance that elevates any gathering and makes the perfect backdrop to showcase my Global Mediterranean menu.
On April 5th, 2023, we opened Beeside Balcony in La Jolla, CA. I’m so excited to share this restaurant with a broader audience. We have outstanding views of the ocean, a full Bar, and a Speakeasy called The Hive, which will be opening in May with live entertainment.
We all face challenges, but looking back, would you describe it as a relatively smooth road?
I opened Beeside Balcony in Del Mar in January of 2020 and very quickly had to pivot my whole business plan when restaurants shut down at the onset of the pandemic. How could I sustain my fledgling business without guests? I’ll always be grateful to my mom, my daughter, and my best friend, who all came together to support Beeside Balcony doing To Go and delivery for the months that we couldn’t serve guests inside. Then, we were able to join a local organization for Feed the Frontlines, sending hundreds of lunches a week to local hospital workers and first responders. Shortly after, we began working with St. Peters in Del Mar, providing lunches to the vulnerable.
Word of these collaborations spread quickly in Del Mar, and we found our business growing from the amazing, supportive community. Finally, when we could open for dining outdoors, we were fortunate that 99% of our restaurant is open air, which allowed us to pull through this difficult time.
Appreciate you sharing that. What should we know about Beeside Balcony?
We are a Global Mediterranean restaurant with a seafood focus, offering a “Flip Flop Fine Dining” experience to our guests. We are open 7 days per week for lunch and dinner from 11 am to 10 pm and offer a BUZZY HOUR Monday to Friday from 3-6 pm.
The menu is inspired by French, Spanish, Italian, and Greek flavors. Every recipe is made from scratch. Our seafood is delivered daily and cut in-house, and our produce is locally sourced. We have some beehives on our property in Vista, and we incorporate our honey into many of our food & drink recipes.
Any advice for finding a mentor or networking in general?
I’ve worked with many inspiring people in this industry, but I would have to credit my mother and my father most of all. My father taught me entrepreneurship, the discipline of the kitchen, as well as the fundamentals of French cooking, which are essential to my menu. My parents separated when I was very young, and my mom was a single mother who never let obstacles hold her back. She was successful in her career, and she did everything in her power to make sure I was taken care of. She gave up her life in France to be closer to us when my daughter was born and never looked back. From her, I learned passion, resilience, loyalty, and to never give up.
It’s important to me to pay it forward in my career. Throughout the years, I have mentored many young people into positions of leadership, both in my organization and others who have left to continue their own professional paths. I think this industry attracts a special kind of person. Working in restaurants is tough, but it can be extremely rewarding.
Pricing:
- Brunch/Lunch $14 – $20
- Dinner $26 – $44
- Happy Hour Drinks $4 – $9
- Happy Hour Food $5 – $9
- Wine & Cocktails $10 – $23
Contact Info:
- Website: www.beesidebalcony.com
- Instagram: https://www.instagram.com/beeside_balcony/
- The Hive Speakeasy Instagram: https://www.instagram.com/thehivelajolla/
- Facebook: https://www.facebook.com/Beesidedelmar/
- Yelp Del Mar Location: https://www.yelp.com/biz/beeside-balcony-del-mar?osq=beeside+balcony
- Yelp La Jolla Location: https://www.yelp.com/biz/beeside-balcony-la-jolla-2
Image Credits
Black X Marketing
