San Diego Cooking with class
A native of Arizona CHRISTOPHER IDSO began his culinary career at age 15, working his way through school. A more formal “European” structured apprenticeship followed at the Ventana Canyon Resort in Tucson, before moving on to Caesar’s Palace in LakeTahoe and then the Bay area.
IDSO refined his style at some of San Francisco’s finest restaurants, including TOURELLE, LASCAUX, and SPLENDIDO. Describing himself as a “Chef with a sensuality for seafood,” he exhibits a finesse that enables him to continually learn and teach.
CHEF IDSO and PACIFICA DEL MAR are the honored recipients of the Gold Medallion Award for “Best Seafood Dining in San Diego”
