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Anthony Calamari is executive chef of the luxurious Sè San Diego. He has worked in some of the finest dining establishments throughout California and Europe and is trained in French and Californian cuisine. Calamari has developed menus for the hotel’s food and beverage program that reflect his passion for fresh, local food and superior service.

As executive chef at Sè San Diego, Calamari is involved in every aspect of planning for in-room dining, banquet menus, reviewing specialized menu requests as well as exceptional service options. He has also developed in-suite cooking education programs and demonstrations for Sè San Diego guests that reflect his passion for sharing a love of quality dining.

Calamari began his training at Tante Marie’s Cooking School where he earned a certificate in French cooking. He started his career at Kimpton’s Grand Café in San Francisco, where he worked his way up the kitchen ranks to sous chef. While working for Kimpton Corporation, he also learned the financial aspects of restaurant operations.

Soon after, Calamari became sous chef at Zibibbo in Palo Alto, California. While at Zibibbo, he focused on Mediterranean cuisine with a small plates focus.

As part of the opening team at Soleil Restaurant in Palo Alto, California, Calamari, as sous chef, played a large role in building relationships with new vendors, and working with managers to hire a staff for both sides of the house.

Taking a turn at a second restaurant opening, Calamari accepted the chef de cuisine position at V Restaurant and Wine Bar in San Francisco. While at V, he delved into the world of fine dining and creation and execution of tasting menus. This was his first opportunity to start thinking of food in courses and to balance tastes to compliment the entire meal.

Eventually, Calamari traveled and worked in France, where he quickly learned about flavors, techniques, food combinations, plate presentations and quality of ingredients.

Upon his return from France, he accepted the role as executive sous chef at San Francisco’s Kokkari, specializing in Modern Greek cuisine.

Before coming to Sè San Diego, Calamari was executive chef at Cielo Restaurant at Ventana Inn & Spa, Big Sur, California. While there, he focused on seasonal produce, forming key relationships with local farmers.

Calamari has received honors and mentions in various food centric television shows and magazines, such as “Rachel Ray’s Tasty Travels” on the Food Network, Condé Nast Traveler’s “Gold List 2007”, Condé Nast Traveler’s Readers Choice Awards 2006 (# 23 Hotel in the United States), San Francisco Magazine May 2006, Gourmet Magazine in 2007, 2006 and 2003, Epicurious.com October 2005, Travel + Leisure January 2007, Carmel Magazine, and others.