About

Like so many great chefs, Tanner’s culinary expertise started with humble beginnings. A passion for food cultivated as a sandwich artist turned into his first upscale restaurant stint at Vintana, an Escondido New American restaurant and event venue helmed by the CRG group. At Ventana, he mastered kitchen basics and honed his cooking technique. Seeking the thrill of afast-paced culinary enclave, Tanner graduated to his next culinary venture at Campfire in Carlsbad. There, he had the opportunity to work through each station in the kitchen, learning new techniques and flavors. In particular, his time at Campfire sparked his love of live fire cooking.

Chef Tanner joined the Mabel’s crew to expand his knowledge of fish butchery, and strived to develop the skills necessary to operate a kitchen, working his way up the line to Sous Chef and shortly thereafter CDC, where his lively, California-centric, Iberian inspired dishes have graced Mabel’s menu over the past year.

A Southern California native, Chef Tanner’s palette is greatly influenced by Baja Mexcian cuisine, with spice and acid as the building blocks of flavor. Tanner focuses on farm and sea – to – table locality in his dishes, and his menu offerings sing the praises of the west coast’s seasonal ingredients, highlighting local San Diego farmers and fishmongers at every opportunity.