Executive Chef JC Colón
Chef JC Colón’s approach to cooking is simple: gather the best ingredients and allow them to shine. A 2007 graduate of New York’s French Culinary Institute in Manhattan, Chef Colón began his professional culinary career at Chef Michael Fiore’s former Tempo Restaurant & Wine Bar in Brooklyn, followed by Nelson Blue in New York City’s Financial District, before returning to the West Coast in 2010 to work with San Diego’s Urban Kitchen Group at Cucina Urbana.
Chef Colón was soon promoted to the role of Chef de Cuisine at the former celebrated neighborhood eatery Kensington Grill prior to being tapped by Blue Bridge Hospitality to lead Leroy’s Kitchen + Lounge as Executive Chef two years later. In 2014, celebrated restaurateur Brian Malarkey sought out Chef Colón’s culinary credibility to spearhead the kitchen as Executive Chef of Searsucker in Del Mar, and after two years, Colón went on to partner with Las Vegas-based Gen3 Hospitality group to introduce Flour & Barley in the Headquarters at Seaport Village.
Now, as the Executive Chef of downtown’s new Hotel Republic San Diego, Chef Colón is at the helm of Trade, Topside Terrace Kitchen & Bar, and Patio Marketplace in collaboration with the hotel’s culinary partner, The Patio Group. Keeping in line with his everything-made-in house credo, Chef Colón brings globally inspired craftsmanship to the Baja-influenced menus of Hotel Republic. A strong proponent of sustainability and responsible sourcing, Colón utilizes regional farmers and local purveyors to develop a variety of dishes that delight the discerning palates of hotel guests and local gourmands alike.