Trey Foshee

Trey Foshee has spent more than 25 years shaping George’s at the Cove into a lasting expression of Southern California dining. Since joining the La Jolla landmark as executive chef-partner in 1999, he has guided its culinary direction, balancing the instincts that built its reputation with the curiosity that keeps it evolving.

A graduate of The Culinary Institute of America, Foshee came to George’s from Utah’s Sundance Resort. His career spans celebrated kitchens including La Folie in San Francisco, L’Orangerie in Los Angeles, Rockenwagner in Santa Monica, San Ysidro Ranch in Santa Barbara and the Mauna Lani Hotel and Bungalows in Hawaii.

His honors include Food & Wine Best New Chef (1998), a GQ Golden Dish award and induction into the Nation’s Restaurant News Fine Dining Hall of Fame (2001). At George’s, his influence reaches beyond the menu. He has helped generations of cooks develop their craft, encouraging the experimentation and independent thinking that allow a chef’s own voice to emerge.

Today, Foshee leads daily operations across the kitchen and dining room, bringing the same care to hospitality that defines his cooking. He continues to build on more than four decades of restaurant history, preserving George’s sense of place while giving guests new reasons to return.