Trey Foshee manages the demands of a high-volume restaurant complex.
How the business has changed
For California Modern, you created a deconstructed version of that taco that has generated a lot of attention. What inspired that idea? The restaurant community has grown a lot since I arrived in San Diego. But many people still say that when they think of San Diego, food-wise, they think fish tacos. That is something we should be celebrating. We are in San Diego. It’s fish taco land. So I looked at the grilled fish tacos that we serve upstairs and started thinking about an ...
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