Jake’s Del Mar announces that San Diego’s native son, Anthony Sinsay, has returned and is the new dining room chef at Jake’s Del Mar.
Sinsay joins the T S Restaurants family in preparation for the opening of Duke’s La Jolla, where he will be executive chef. Duke’s La Jolla is the T S Restaurants’ new venture at 1216 Prospect St., on the parcel once occupied by the Top of the Cove restaurant. Duke’s La Jolla is scheduled to open this summer.
Anthony Sinsay’s culinary horsepower is formidable and includes stints with the Wolfgang Puck Fine Dining Group, The Four Seasons Hotel in Beverly Hills and Nobu in La Vegas. He has honed his skills alongside notable chefs such as Brent Hammer, Brian Malarkey and Jose Andres. Here in San Diego he brought his playful and exciting approach to cuisine at Harney Sushi and Burlap.
Sinsay’s accolades include being named one of the Top 10 chefs in San Diego by braiser.com and the 2012 Chef of the Year by Sandiegoville.com. He was invited to cook for the 2013 James Beard Awards in New York and was the San Diego Bay Wine and Food Festival “Chef of the Fest” in 2009. He will now be sharing the kitchen at Jake’s with the festival’s newest “Chef of the Fest,” Jake’s Executive Chef Duvinh Ta.
The announcement comes as Jake’s Del Mar celebrates its 34th anniversary. The restaurant’s vibrant, friendly atmosphere has made it a local tradition and visitor destination in Del Mar. Situated right on the sand, Jake’s floor-to-ceiling windows provide sweeping views of the beach and ocean. Chef Duvinh Ta’s new American cooking brings innovation to classic preparations of fresh fish, shellfish and premium meats. The menu showcases clean, eclectic flavors and local, sustainable products.
Jake’s Del Mar is open for lunch from 11:30 a.m.-2:30 p.m. Tuesday-Saturday. Dinner nightly starting at 5 p.m., weekends from 4:30 p.m. and Sunday brunch from 10 a.m.-2 p.m.