Ken Irvine Bio
Ken Irvine is the principal of Irvine Hospitality Group, with more than twenty-eight years of experience in the hospitality industry. His company operates restaurants, consults and develops concepts for restaurants, hotels, nightclubs, wineries and retail outlets. To date Ken has helped develop over fifty venues.
A graduate of the prestigious Culinary Institute of America (Class of '88) in New York, Irvine was a student solicitor and class president.
In continuing his basic training in Europe he worked with Michelin starred Relais du Moujins in the South of France and in London, where at the age of twenty-six became one of the city's youngest Executive Chefs while working at the Plaza on Hyde Park Hotel.
Upon returning to the States, Irvine moved from the kitchen to the front of the house and was hired as the General Manager at various restaurants to complement his culinary experiences in order to assist him in the transition of becoming a restaurant owner.
Ken has so far been the only restaurateur in California to win both “Chef of the Year” and “Restaurateur of the Year” Gold Medallion Awards presented by his peers of the California Restaurant Association. The following are some of the many accolades and awards at his various restaurants:
Sea180 Imperial Beach, California
260 seat Coastal Tavern
Bleu Boheme San Diego, California
80 seat French bistro restaurant and bar
Chez Loma French Bistro Coronado, California
Fine dining 60 seat restaurant, featuring California French cuisine
Chameleon Cafe Restaurant and Lizard Lounge - Coronado, California
120 seat Pacific Rim Cuisine
Present/ Past Organizations (partial list)
California Restaurant Association (San Diego Chapter)
• Past President, Current Director
San Diego Convention and Visitor Bureau
• Past Board Member
California Restaurant Association
• Past State Board Member
San Diego Hotel- Motel Association
• Past Board Member
Coronado Visitor Bureau (City appointed position)
• Past Vice Chairman (Co- Founder)
© 2016 IRVINE HOSPITALITY GROUP - ALL RIGHTS RESERVED.