Executive Chef Steven Riemer
Drawn to the energy of the kitchen from an early age, Executive Chef Steven Riemer’s love of organic, sustainable food stems back to his childhood in Washington State, where he recalls local farmers, hunters, and fisherman coming into neighborhood restaurants with mud from the day’s labor still freshly caked on their boots.
Boasting more than 25 years of culinary experience, Chef Riemer made his way into the industry through numerous apprenticeships at restaurants around Seattle, Washington. Upon relocating to Southern California, his professional career began in earnest at the AAA Five Diamond resort hotel The Ritz-Carlton, Laguna Niguel, where he worked his way up through the ranks from chef roundsman. During his eleven-year tenure at the famed Dana Point hotel, Riemer refined his skills in classic French cuisine under internationally renowned Executive Chefs Yvon Goetz and Christian Rassinoux, had the privilege to cook alongside former guest chefs and culinary legends Pierre Troisgros and Paul Bocuse, and went on to represent the hotel’s culinary team at the James Beard House in New York City.
Recruited to launch The Lodge at Torrey Pines in 2001, Chef Riemer began working alongside Executive Chef and farm-to-table pioneer Jeff Jackson. As Executive Sous Chef, Riemer took pride in developing close relationships with local suppliers to cultivate a cutting-edge menu at one of La Jolla’s premier dining destinations. He was also responsible for training and directing the culinary team, and he designed the first-ever pastry program during his eight-year reign at the famed AAA Five Diamond hotel.
After a brief sabbatical spent eating his way around the U.S., Riemer was promoted by Evans Hotels to take over operations as Executive Chef for the Catamaran Resort Hotel and Spa. Bringing new life into the kitchen and its team, he reinforced the resort hotel’s culinary program with his instinctive leadership and natural devotion to seasonal ingredients and sustainable practices. Inspired by San Diego’s proximity to the ocean, relaxed atmosphere and temperate climate, Chef Riemer wants to evoke this sense of place with a playful cuisine inspired by California comfort food at the Catamaran’s new yet-to-be-named eatery. With many new dishes created to foster a social dining experience the new concept looks set to become a go-to dining destination for locals and visitors alike.
Outside the kitchen, art and travel are Steven Riemer’s next biggest passions—his most recent sojourn saw him touring design museums and dining at René Redzepi’s famed eatery, Noma, in Copenhagen. Chef Riemer enjoys cycling and spending time with his wife and dog Simca.