The longtime chef behind The Fishery restaurant in San Diego's Pacific Beach has moved to The Lodge at Torrey Pines and has been replaced by an alum of local hospitality group Consortium Holdings.
After 12 years leading the kitchen at The Fishery in Pacific Beach, Chef Paul Arias has left the seafood restaurant to return to the employ of Evans Hotel Group under the guidance of San Diego chef Jeff Jackson at The Lodge at Torrey Pines, where Arias was part of the opening team behind A.R. Valentien and The Grill at The Lodge at Torrey Pines back in 2002. The Fishery, which was launched as a restaurant offshoot of neighboring seafood wholesaler Pacific Shellfish back in 1997, will close at month's end for an interior remodel. The restaurant will reopen sometime this summer with a new cocktail program from local mixologist Mike Yen, who previously worked for Snake Oil Cocktail Company and NINE-TEN in La Jolla.
Taking over as the executive chef of The Fishery is Mike Reidy, a lifelong seafood connoisseur who previously worked for San Diego's Consortium Holdings (Ironside Fish & Oyster, Born & Raised, Craft & Commerce) for the past few years. Prior to that, Reidy cooked in the kitchens at 2 Michelin star Mélisse in Los Angeles, Charcoal Venice, and Bellamy's Restaurant in Escondido.
