11:00 AM & 12:00 PM
42 GRAMS profiling Michelin-star rated chef Jake Bickelhaupt’s rise from illegal restauranteur to controversial culinary celebrity. It’s an intimate doc that brings you right into the thick of Bickelhaupt’s process and transformation.
Culinary Cinema is a feast of film & food. Enjoy a curated film selection along with specially crafted food & wine pairings by some of San Diego’s most celebrated chef’s . These four celebrated chefs will be serving up their culinary mastery and passion for your pleasure.
After receiving a B.A. in Economics from U.C. Santa Barbara and working in the world of finance for 5 years, Eric realized his true calling was in the world of restaurants. He immediately enrolled in the California School of Culinary Arts under the Le Cordon Bleu program. After working his way through several of Los Angeles’ most distinguished and well-known restaurants, including Saddle Peak Lodge, Spago Beverly Hills and Café del Rey, he was entrusted as Executive Chef of Santa Monica Seafood to open two new restaurant concepts for them. Recently, over the course of the last 3 years, he has been at the helm of the culinary operations for ArcLight Cinemas, overseeing their two full service restaurants as well as their various outlets throughout the country.
28 years old William Eick opened 608 when he was 26. William has been professionally cooking for 7 years. His main focus is on sustainability, foraging, working with local farmers and suppliers, and creating a cuisine that is focused on a time and place.
Leading the innovative culinary team at The Hollywood Casino Jamul-San Diego, Executive Chef Keoni Simmons has dedicated over 15 years to the culinary industry. As a Southern California native, he’s developed an appreciation for California style cuisine and supports local purveyors all over San Diego. His passion to become an influential chef was sparked when he was chosen in 2004 to be a part of the Culinary Olympic Team of Grossmont College hosted in Erfurt, Germany. To this day, he is a proud advisor for their culinary board. In his free time, Chef Keoni competes in events like the Chef Throwdown against Cystic Fibrosis and the World Food Championships.
Davin Waite was born to English parents in Oceanside California. Growing up and watching his father and aunt cook he developed a passion for food and cooking at a very young age. This love of food and how to prepare it in new and innovative ways began to progress as he graduated high school and was hired as a Sushi Chef at Sushi Taisho in Carlsbad California. Davin moved to Santa Barbara to pursue a degree in Psychology and began working at Ichiban under the instruction of Chef Hiro, a local legend and master of not only Sushi but French and Italian Cuisine. Two years later Davin was back in his native North San Diego County and received a sought after position at San Diego’s sushi hot spot Cafe Japengo. In 2003 he was approached by the owner of the Hill St. Cafe to open a sushi bar in his hometown of Oceanside, and The Fish Joint was born. After 8 years with Fish Joint Davin set out to find a forum that would allow him to source and prepare food in a manner consistent with his philosophies. Wrench & Rodent Seabasstropub began as a pop-up but quickly became a destination for those who appreciated Waite’s creative and delicious approach to minimizing waste and celebrating local and sustainably sourced seafoods, meats and produce. In 2016 Waite opened his counter service compliment to W&R, The Whet Noodle, which features non-traditional ramen and hot food offerings.