Heart di Vite: For the Love of Art, Science, and Our Environment

What happens when we bring together Napa Valley’s finest biodynamic winemakers with San Diego’s top green chefs?


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Chef Trey Foshee

Executive Chef/Partner, George’s California Modern

Hawaii native Trey Foshee is setting a new standard in regional cuisine by emphasizing fresh ingredients from the San Diego area. In 1999, Foshee joined George's at the Cove in La Jolla, a AAA Four Diamond Restaurant, where he is executive chef and partner. He has received numerous distinctions as one of the leading chefs in San Diego and was a "Top Ten Chef" pick by Food & Wine magazine. Prior to George's at the Cove, he worked as executive chef for Robert Redford's Sundance Resort in Sundance, Utah, where he was featured in Food & Wine for designing and preparing the ultimate diet and menus for the U.S. Olympic Snowboarding team. He was also executive chef for Hawaii's Five Diamond Mauna Lani Bay Hotel & Bungalow's Bay Terrace.