Chef Michael McDonald recommends packing his La Jolla Cobb Salad and charcuterie for the perfect lunchbox, noting the importance of variety in packed meals. As executive chef of Roppongi restaurant in La Jolla, McDonald aims to blend French techniques with Asian ingredients in a unique dining experience. He encourages people to explore ethnic markets for new lunchbox inspiration beyond typical sandwiches.

1. EXECUTIVE CHEF MICHAEL MCDONALD
San Diego, California

2. COMMUNITY

3. COMMUNITY AND CHARITY EVENTS
September 9, 2013 - Flavors of San Diego Culinary Gala 2013 at the Grand Del Mar Resort
benefitting the American Liver Foundation. Featured table chef. Served 5 course gourmet meal
with wine pairings. Proceeds from the gala directly benefit the American Liver Foundation -
Pacific Coast & Hawaii division, helping the association in the fight against liver disease.
June 6, 2013 - CFF Great Chef Throwdown. Event held at the NTC Liberty Station - Corky
McMillin Companies Event Center. Funds raised to benefit the Cystic Fibrosis Foundation
search for a cure.
May 2013 - Junior League of San Diego’s Eat, Drink, Shop, “Girls Night Out” fundraising
event. Funds raised for the Junior League of San Diego, a nonprofit volunteer organization that
promotes women building better communities.
June 2012 - Taste of the Nation Culinary Fund-raising Event Guest Chef. Funds raised
benefitting No Kid Hungry Share Our Strength of Orange County.
June 7, 2012 - CFF Great Chef Throwdown. Served as Honorary Chair and Event Creator.
Fund raising event featuring local celebrity chefs to benefit Cystic Fibrosis Foundation. Event
proceeds exceeded $80,000 its inaugural year in support of the search for a cure; the most money
raised in a single inaugural event for the foundation.
November 10, 2011 - March of Dimes: Salud! Signature Chefs & Master Mixologists Gala
Auction San Diego. Funds raised to benefit local March of Dimes Chapters to be used to protect
babies in the community and beyond.
July 16, 2011 - Meals on Wheels San Diego Gala. Proceeds raised from event went to Meals
on Wheels program. Meals on Wheels delivers meals to seniors and supports the independence
and well being of seniors.
May 21, 2011 - Slow Food. Annual Field to Fork Event. Helt at Leonesse Cellars in Temecula.
Proceeds from event go to local schools garden program in the Temecula Valley. Building edible
and learning gardens.
February 2011 - Auction Item to go to bid on the www.eatoutsandiego.com website. Private 5
course gourmet dinner and hors d’oeuvres with 5 wine pairings to be served at the home of the
highest bidder. Chef Michael will prepare and Anne Estata, Top of the Market’s Wine Director
will serve. 100% of proceeds to be donated to local CRA chapter.
November 20, 2010 - San Diego Wine & Food Festival. Held at Embarcadero Park North.
Served Fresh Salmon Ceviche in coconut.

4. COMMUNITY AND CHARITY EVENTS continued ...
October 21, 2010 - 6th
Annual Chef Showdown Culinary Competition. Held at Liberty
Station. Served Sashimi of Hamachi with Tangerine Vinaigrette in the tasting booth. Chef
Michael was on the winning showdown team. Fund raiser for the Center for Community
Solutions. Helping 30,000 adults and children heal and prevent violent relationships and sexual
violence.
October 19, 2010 - CRA SD Chapter. Charity Golf Event at Riverwalk Golf Course, San
Diego. Served various sushi rolls. Proceeds went to local CRA chapter.
September 11, 2010 - Meals on Wheels Anniversary Celebration. “Dine with the Chef - Fiesta
De Oro” held at the Sheraton Hotel, Harbor Island, San Diego. Proceeds raised from event went
to Meals on Wheels. Meals on Wheels delivers meals to seniors and supports the independence
and well being of seniors.
May 22, 2010 - Slow Food - Field to Fork Event. Helt at Leonesse Cellars in Temecula.
Proceeds from event go to local schools garden program in the Temecula Valley. Building edible
and learning gardens.
May 7, 2010 - Mama’s Kitchen Fund Raiser. “Mama’s day 2010 - A Tradition of Taste.”
Served Duck Fat Poached Alaskan Halibut Confit with a Fennel Tortellini and Smoked Tomato
Walter to guests. An annual event serving as the major source of funding for Mama’s Kitchen.
Mama’s Kitchen prepares and delivers 3 meals a day, 7 days a week at no cost to San Diego
residents affected by critical illiness.
April 22, 2010 - San Diego Teen Iron Chef Competition. Served as judge for the final cook off
between Mira Mesa High School and Scripps Ranch High School.
March 20, 2010 - Hands for Haiti. Fund raising event with Chef Bernard in Temecula at the
South Coast Winery. Funds raised went to benefit earthquake relief efforts in Haiti.
March 15, 2010 - American Liver Foundation - Flavors of San Diego Culinary Gala. Served
5 course gourmet meal with wine pairings. Proceeds from the gala directly benefit the American
Liver Foundation - Pacific Coast & Hawaii division, helping the association in the fight against
liver disease.

5. Local High School Student Education Programs:
Along with Sous Chef John Duran, Chef Michael teaches students knife skills, food prep and
cooking skills. He also provides seafood education, food service industry education and insights.
Some examples of items prepared with the students are: Dungeness Crab Cioppino and Seared
Scallop Risotto.
September 21, 2010 - Morse High School
September 23, 2010 - Mira Mesa High School
October 12, 2010 - Madison High School
October 27, 2010 - Mira Mesa High School
November 16, 2010 - Morse High School
December 2, 2010 - Madison High School
January 19, 2011 - Orange Glen High School
January 25, 2011 - Morse High School
March 15, 2011 - Mira Mesa High School
Elementary School Student Education Program:
Supervising and working with elementary students Kindergarten through 4th
grade in the student
edible and learning garden.
January 10 & 24, 2014 - Ocean Beach Elementary School
March 7 & 21, 2014 - Ocean Beach Elementary School
April 11 & 25, 2014 - Ocean Beach Elementary School
May 9 & 23, 2014 - Ocean Beach Elementary School

7. Representing three generations of CF
Foundation supporters and outfitted in
Titanic-era clothing, these guests
enjoyed a night of Titanic-themed
festivities and outstanding food at the
inaugural Great Chef Throwdown
Against Cystic Fibrosis, while raising
$80,000 in support of the search for a
cure.
Dressed as members of the Titanic
crew, San Diego and Imperial
Counties Chapter staff set the
memorable tone for the event,
including a private viewing of the San
Diego Natural History Museum’s
“Titanic: The Artifacts Exhibition.”
San Diego’s Inaugural Great Chef Throwdown Against Cystic Fibrosis Supports the
Search for a Cure
July 19, 2012
This June, more than 250 Cystic Fibrosis Foundation volunteers
gathered at the San Diego Natural History Museum to raise $80,000
in support of the search for a cure at the San Diego and Imperial
Counties Chapter’s inaugural Great Chef Throwdown Against
Cystic Fibrosis.
Guests enjoyed cocktails and a seven-course dinner, with eight of
San Diego’s best chefs presenting their modern interpretation of
courses served on the Titanic the fateful night of April 14, 1912.
Attendees — many looking the part, dressed in Titanic-era garb —
were then treated to a private viewing of the museum’s “Titanic: The
Artifacts Exhibition.”
“Everyone in
attendance
enjoyed the
once-in-a-
lifetime theme
on the
centennial of
the sinking of
the Titanic, with the goal of changing the course of history
for all families affected by cystic fibrosis,” said chapter
associate executive director Pamela Couvignou. “We are
thrilled that our wonderful guests helped raise $80,000 to
support the fight against CF.”
Bid for a Cure
Volunteer Jennifer Lewis gave a moving Bid for a Cure speech about
the inspirational story of her 50-year-old brother, Jim Lewis, who
courageously faces the challenges of living with CF. She credited his
success to “three perfect ingredients”: dedicated parents (their father,
Bernard, who passed away this year, was a long-time champion of
the CF Foundation’s mission); the indomitable spirit of her brother; and the focus of the CF Foundation on putting an end
to the disease.
An anonymous donor provided a matching donation challenge of $20,000 that was quickly met, and then surpassed, by
the generous attendees moved by Jennifer’s speech.
The cocktail and silent auction hour was followed by a live auction program, which included exciting items such as
private dinners and cooking lessons with top San Diego chefs, and a Titanic movie poster signed by 13 cast members
including Leonardo DiCaprio, Kate Winslet, James Cameron and Celine Dion, who sang the movie’s trademark song,
“My Heart Will Go On.”

8. The San Diego and Imperial Counties Chapter would like to thank
the event co-chairs:
Jonna Talbot and Jennie Van Meter
Its corporate sponsors:
A-Med Healthcare and Wells Fargo
Event honorary chair and chef:
Michael McDonald, CF parent to Connor, 7
And all the outstanding culinary artists who helped make the
event a success:
Bratzo Basagoitia, Café Secrets
Sam Benham, Toast Catering
Carlsbad Aqua Farms
Isabel Cruz, Isabel’s Cantina/Bario Star
Brian Malarkey / Ryan Studebaker, Gingham
Jennifer Muratore, Elegant Truffle
Michael McDonald, 2011 CRA Chef of the Year
Paul Schwab, Sycuan Casino & Resorts
Scotty Wagner, 24Carrots

9. Search
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Salud! Signature Chefs & Master Mixologists Gala
Auction San Diego
Thursday, November 10, 2011
Time: 5:30 PM
Registration Time: 5:30 PM
San Diego Museum of Natural History
Balboa Park
San Diego, CA 92103
More than 250 distinguished society members from the greater San Diego
area turned out for an evening of top-notch cuisine and bidding on the
most exclusive and experiential culinary auction items. A truly
unforgettable event! The most prominent Chefs in the San Diego and the
Baja California area will participate in this unique event along side Master
Mixologists who will complete each tasting with a divine refreshment. Each
Chef personally presented their signature dish, as well as create a once in
a lifetime auction package – all to help raise money for the vital mission
of the March of Dimes.
Committee Chair: Yolanda S. Walther-Meade
Lead Chefs:
Chef Bernard Guillas • Marine Room
Chef Javier Plascenica • Misión 19
Participating Chefs:
Diego Baquedano • La Villa del Valle Country Retreat
Guillermo Barreto • Test Kitchen
Christian Graves • JSix
Jason Knibb • Nine-Ten
Rachel King • Searsucker
Michael McDonald • Fish Market Restaurants
Benito Molina • Manzanilla
Dawn Parks • Wild Thyme
Andrew Spurgin • Campine
Jeffrey Strauss • Pamplemousse Grille
Mixologists:
Ian Ward and Lucien Conner• Snake Oil Cocktail Co
Fortaleza Jeff Josenhans • US Grant
Adam Stemmler • Vin de Syrah
Committee Members: Patti Anderson, Stephanie Bremond, Meagan
Brown, Dr. Therese Clark, Marie Daniels, Brandon Hernandez, Julie Karlo,
Debbie Malloy, Dr. Vince Marin, Suzanne Melvin, Collette Ann Murphy,
David Nelson, Dr. Vishal Nigam, Joseph Pantetta, Charles Parisi, Ana
Padilla, Dawn Parks, Kristi Pieper, Kalpana Singh Rhodes, Tony Rice, Ron
Silicon Valley Signature Chefs
Auction 2014
Sunday, September 21, 2014
The Fairmont San Jose , 170 South Market
Street, CA
Join us at the 2014 Silicon Valley Signature
Chefs Auction for an... more
Los Angeles Signature Chef
Auction 2014
Sunday, September 21, 2014
Fairmont Miramar Hotel & Bungalows , Santa
Monica , CA
The 2014 Signature Chefs Auction is an
evening of world-class cuis... more
Orange County Signature Chefs
Auction 2014
Sunday, October 05, 2014
Westin South Coast Plaza , Costa Mesa, CA
Visit the top restaurants of Orange County in
one night at the epi... more
Sacramento Signature Chefs
Auction 2014
Thursday, October 30, 2014
Tsakopoulos Library Galleria , Sacramento,
CA
The Signature Chefs Auction is an evening of
world-class cuisine, win... more
Thank you for your interest!
By joining us, you help raise funds that protect babies in your
community and beyond. Below you’ll find other events to take
part in.
To learn details about this or any of our events, contact us at
(415) 788-2202.
Upcoming events:
Home > C alifornia > Events
En Espanol

10. PRINT MEDIA

12. Lunch Punch: Local Chefs Show us How to Upgrade
Our Brown Bag Skills
localemagazine.com/lunch-punch-local-chefs-show-us-how-to-upgrade-our-brown-bag-skills/
With long, lingering summers here in San Diego, getting outside and taking advantage of our
uncharacteristically beautiful fall weather is non-negotiable. And what better way to enjoy a sunny summer
outing than with a perfectly packed picnic. But, coming up with ideas for packing that picnic or back-to-school
lunchbox can be akin to sorting through your emails on a Monday morning: it can be kind of overwhelming.
Frightening images of Lunchables and soggy sandwiches come to mind, but wait! There should be a way to
make packed lunches into delicious, luxurious meals, suitable to take on the go? We wanted to find out how to
make lunch at your desk more exciting, so we sat down with the head chefs from five of the best restaurants in
San Diego and asked the question: what would you put in your perfect lunchbox?
ROPPONGI
875 Prospect St
La Jolla, CA 92037
858.551.5252
www.roppongiusa.com
Executive Chef: Michael McDonald

13. Lunchbox Pick: La Jolla Cobb Salad and charcuterie
Q: What would you pack in your ideal lunchbox?
Michael McDonald: I would pack our La Jolla Cobb salad. It is made with pork belly, heirloom tomatoes,
avocado, blue cheese, poached egg, butter leaf and tatsoi lettuces, and dressed with a Japanese mustard
vinaigrette. It would be appropriate more for the beach and the mountains, because I’ve lived in both areas.
For packed lunches, I also really like to have a variety of things to eat, like hummus, different types of cheeses,
charcuterie, maybe a nice French baguette and pickled mushrooms. When I was in France, we would see
people with picnic baskets enjoying the day with a variety of things. Not just one thing. So I think that’s
something that inspired me to do it, and it’s what I really like to eat when I do that sort of thing. Kind of like our
restaurant: it has a little bit of everything.
Q: What do you do to keep your packed lunches exciting?
MM: People should pack their lunches based on what they like to eat. I also think there’s a huge opportunity
now that there’s a lot more ethnic markets. Middle Eastern markets are really fantastic.
Q: Give me five words that describe your restaurant.
MM: Tapas, fusion, Southeast Asian, French technique, and a royal dining experience.
Q: What makes this restaurant unique from others in San Diego?
MM: The use of French technique with Asian ingredients. And if you look at Southeast Asia or different countries
in history that were occupied by the French, their food is very French but they use their local ingredients. So the
French were actually doing fusion hundreds of years ago.
I also think the previous chef and myself have been able to keep the food very consistent. So when you come,
you know when you order the Crab Stack, it’s going to be the same Crab Stack you ordered last time. It’s always
the same, and I think that’s what has kept the public coming back.
For more photography by Dhrumil Desai: www.dhrumildesai.me

14. 0 CommentsBy Madge - The Curator | July 26, 2013
RELATED ITEMS CHEF MICHAEL MCDONALD COBB SALAD FRESH HIGHLIGHTS LA JOLLA LIGHT RECIPES
ROPPONGI SALAD
The La Jolla Cobb Salad from Chef Michael McDonald at Roppongi
La Jolla is the perfect summer addition as a stand alone or to
compliment any meal. Give this recipe a whirl the next time the
gal pals stop in for a little chat session. Add in a Bellini or Mimosa
just for fun!
R E C I P E S
Recipe: Chef Michael
McDonald’s La Jolla Cobb Salad
5Like
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ABOUT FOOD & DRINKS STYLE AROUND TOWN ON THE CALENDAR

15. 0 CommentsBy Madge - The Curator | July 19, 2013
Brunch is one of those distinctive culinary occasions that brings to mind
a very specific scenario. You expect a relaxed tempo, a jovial
atmosphere and menu that bridges the palates of the early risers with
the pained and recuperating. Roppongi recently recruited Chef Michael
McDonald (you remember… we had lunch with him a few months back)
and the new brunch menu is all his.
Do a simple search for brunch around town and you will see that it can be pretty pricey
BUT we were very happy to find that Chef Michael has created a great option for a
great weekend meal.
French Toast was incredible! !!! Strawberries compote with almonds & basil The
Bread & Cie french toast had a nice crunch, was fluffy & well balanced. yummmm.
F O O D & D R I N K S
Brunch Anyone? Roppongi
Rejuvenated the Classic Sunday
Morning!
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DETAILS: BRUNCH SERVED EVERY SUNDAY 10AM – 3PM
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17. ← Previous Story Next Story →
RELATED ITEMS BRUNCH FOODIE FOODIE FRIDAY LA JOLLA MICHAEL MCDONALD ROPPONGI
This classic brunch dish was something we HAD to have. I’m a big fan of freshly made
hollandaise sauce and Chef Michael’s was tasty and buttery. If you prefer yours with a
little lemony tang, this may not be your best bet.
Get out there and brunch this weekend. Cheers!
Madge - The Curator

21. Chef Michael McDonald
Roppongi Restaurant & Sushi Bar
What’s the best deal on your menu?
Our best deal is our pan-seared diver scallops served with potato pancakes, Thai basil, sun-dried tomatoes and chive
hollandaise. The quality is exceptional, and the flavors are robust in this dish.
What’s your most popular dish?
Our signature crab stack. It’s been on our menu since the restaurant opened, and people come to Roppongi just to order it.
It’s fresh, delicious and has a beautiful presentation.
What one thing do you want customers to know about your restaurant?
We recently launched Sunday brunch from 10 a.m. to 3 p.m. every Sunday and have added live music during that time, too.
The food and ambience of the restaurant make for a perfect Sunday in La Jolla. We also offer an incredible Happy Hour from
3 to 6 p.m. daily.
Why did you get into the restaurant business?
I’ve always had a passion for food and the culinary arts. When my brother and sister moved out of the house, my mom
stopped cooking, and that forced me to start experimenting in the kitchen. My first job in the restaurant industry was in high
school, and I haven’t looked back since.
875 Prospect Street, La Jolla, CA 92037
858-551-5252

22. sandiegofoodfinds.com
http://sandiegofoodfinds.com/weve-got-the-exclusive-news-here-roppongi-restaurant-sushi-bar-appoints-michael-mcdonald-as-
executive-chef-former-executive-chef-of-top-of-the-market-hollywoods-roosevelt-hotel-la/
(Courtesy photo)
by Maria Desiderata
Montana
May 24, 2013
Newsflash: Roppongi Restaurant & Sushi Bar appoints Michael
McDonald as Executive Chef
ROPPONGI RESTAURANT & SUSHI BAR APPOINTS MICHAEL MCDONALD AS EXECUTIVE CHEF- Former
Executive Chef of Top of the Market & Hollywood’s Roosevelt Hotel
Roppongi Restaurant & Sushi Bar, a La Jolla landmark specializing in Asian Fusion cuisine, announces the hiring of
Executive Chef, Michael McDonald. Chef McDonald brings more than two decades of top-notch culinary experience
to the restaurant and will oversee culinary direction and kitchen operations for Roppongi Restaurant & Sushi Bar,
including restaurant concepts, menu development, special events, and catering.
He credits his California upbringing for sparking his interest and passion for food at an early age. Taking multiple
weekend trips to the farmer’s market with his parents, McDonald was exposed to regional produce and sourcing the
highest quality of ingredients. He cultivated basic skills in his family’s kitchen and his appreciation for farm-to-table
food preparation led him to study Culinary Arts. A Cal Poly Alumni, with a degree in
Hotel and Restaurant Management, McDonald has a strong academic background in the hospitality and service
industry.
International travels exposed Chef McDonald to a variety of cuisines
and cooking techniques early in his career, but he attributes his
success to working with the best chefs in the country. McDonald
quickly gained notoriety by landing a job as Sous Chef at 3030
Ocean at the Marriot Harbor Beach Resort and Spa in Florida,
where he trained under his long-time mentor, Dean Max. This
experience qualified the young protégé to run his own kitchen as
Chef de Cuisine of The Grill, a Five Star/Five Diamond property at
The Ritz Carlton Palm Beach.
True to his California roots, Chef McDonald returned to the West
Coast and continued to build his impressive resume in Los Angeles.
His first stop was at Avenue, where he learned French techniques
as Andrew De Groot’s understudy and from there; he worked with
the talented Theo Schoenegger at Pantina Restaurant in LA. He
gained a prominent following as Executive Chef at Hollywood’s five-
star Roosevelt Hotel, where he worked hand-in-hand with Tim
Goodell and prepared dishes for A-list celebrities. Chef McDonald’s
resume also includes positions as Executive Chef at Brix@1601 in
Hermosa Beach, Top of the Market in San Diego, and most recently
at Beachcomber at Crystal Cove in Newport Beach.
As an award winning chef, McDonald’s received accolades such as
2011’s Best Restaurant Chef of the Year, a title bestowed to him by
The California Restaurant Association. In addition to his extensive professional resume, McDonald is an active
member of the San Diego food community. He’s been highlighted in numerous publications and is regularly featured

23. on cooking segments. As a community leader, he is an avid participant in national and local charity events, as well as
youth mentoring and teaching programs. McDonald’s culinary achievements and community outreach will bring a
new dimension to Roppongi Restaurant & Sushi Bar.
Originally from Los Angeles, Chef McDonald currently resides in Ocean Beach and is looking forward to making San
Diego his home once again.

24. Roppongi Restaurant and
Sushi Bar welcomes a new
chef, new menus, and new
ideas
May 16, 2013
Roppongi Restaurant and
Sushi Bar is undergoing some
exciting transformations that is
waking up a chic but sleepy La
Jolla social scene. The Asian
fusion dining establishment
proudly announced the arrival of
Chef Michael McDonald who is
already making his mark through
introducing modernized
menu items as well as
handcrafting and launching the
Sunday brunch.
Anh Volcek
Anh Vu
San Diego Food Examiner
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Related Photo:

25. Some new tapas dishes include
the Spice Crusted Ahi as well as
the Crispy Pork Gyoza. A
vegetarian standout is the Crispy
Quinoa Cakes with a delicious
mango chutney. Diners who love
the Kobe Beef sliders can now
also order the slow roasted mini
Mongolian Pulled Pork and the
Maine Lobster BLT.
Popular signature mainstays like
the Crab Stack and specialty
sushi rolls such as the Albacore Jalapeno, the Steak and Fries, and the
namesake Roppongi roll will remain on the menu. They will be joined by
new entrees including the Crispy Jidori Chicken, the Double Cut Lamb
Chops, and the Shrimp Lo Mein.
For dessert, the Persimmon Crisp and the Dark Chocolate Cremaux are
newly added items but what is the most pleasing is a secret dessert that
is not listed on the menu. Please see the slideshow for the hint. The
whimsical display is sure to bring out a smile in anyone who orders it.
Chef McDonald comes with an impressive resume which includes
Roppongi Sushi Bar and Restaurant
View all
10 photos

26. positions as the Chef de Cuisine of The Grill, a Five Star/Five Diamond
property at The Ritz Carlton Palm Beach, posts at the Avenue and at the
Pantina Restaurant in LA, as the Executive Chef at Hollywood’s five-star
Roosevelt Hotel, as the Executive Chef at Brix at1601 in Hermosa
Beach, at the Top of the Market in San Diego, and most recently at the
Beachcomber at Crystal Cove in Newport Beach. His list of mentors is
equally as impressive with renown Chef Dean Max, Chef Andrew De
Groot, and Chef Theo Schoenegger.
The passion for food started out early on with weekend trips to the
farmer's market with his parents. That young impression shaped a strong
belief in using only the best and freshest produce items. It's no wonder
that Chef McDonald was named 2011’s Best Restaurant Chef of the Year
by The California Restaurant Association.
For the chef, a love for food comes with a love for family and community.
He is an avid participant in local and national charity events, in mentoring
youths and is a supporter of educational programs. Chef McDonald
was the one who came up with the idea behind the Great Chef
Showdown, a charity event that benefits the Cystic Fibrosis Foundation.
The foundation is one that dear to his heart as cystic fibrosis is a disease
that his 6 year old son, Connor suffers from. When the chef isn't spending
time with his family in Ocean Beach or whipping up his dishes at
Roppongi Restaurant and Sushi Bar, he likes to surf and enjoys taking
pictures of nature and food.
Chef's McDonald’s achievements in the culinary arts as well as his
community outreach will bring a new dimension to Roppongi Restaurant &

27. Sushi Bar in La Jolla. The place already has a renewed and vibrant feel
with the chef's latest creations and with the fun events hosted under the
guidance of the new General Manager Ron Fabor. You don't need to be
a celebrity to be a part of the fun but you might catch a sighting of one.
Some celebrity diners have been Natalie Portman, Ellie Kemper, Gus Van
Sant, Jef Holm (of the Bachelorette), and Selena Gomez.

30. Tale of Two Fishes
sandiegoreader.com /news/2011/nov/30/restaurant-review-tale-two-fishes/
By Naomi Wise , Nov. 30, 2011
Top of the Market is still pricey — but now much of the food is worth the cost.
By Naomi Wise, Nov. 30, 2011
Top of the Market
750 N. Harbor Drive, Downtown San Diego
It’s been ten years since I last ate at Top of the Market. Back then, the menu was similar to the downstairs
Fish Market (plus a few luxury bites), with higher prices for identical upstairs-downstairs items. The
cooking was inconsistent, and the Top struck me as mainly a fancy, view-endowed tourist trap.
This year, the Top acquired a serious new chef, Michael McDonald, to remake the menu and upgrade the
quality. It’s still pricey, for sure, while the views of Coronado across the bay are still priceless — but now
much of the food is worth the cost. You can add this to your list of where to take visiting out-of-towners who
want both seafood and scenery on the downtown coast.
A table on the enclosed, heated patio proved comfortable and quiet, a far cry from the hubbub of the
downstairs Fish Market, and at 8:40 that evening, we got a full view of fireworks on the bay.
The chilled seafood platter is sized as an appetizer for four or entrée for two. It includes half a Maine
lobster tail, half a Dungeness crab, about eight black mussels, and four each of littleneck clams, jumbo
oysters, and big, velvety Fanny Bay oysters. It comes with a sweet champagne mignonette, plus sparky
cocktail sauce and plenty of lemons. It was one of the best of its ilk that I’ve encountered.

31. The wine list is steep, but I found a favorite Chilean Casa Lapostolle Chardonnay to start at $40 (about $5
above other restaurants’ average). I mentioned to our waiter that, when it was gone, we’d like a bottle of
Yalumba Eden Valley Viognier. It arrived right on time, no reminder needed. That’s service!
Our most striking appetizer wasn’t seafood at all. In too few months, foie gras will be banned in California.
Here, it was seared to a crispy crust, set atop grilled brioche squares with garnishes of balsamic
strawberry and a brulée of black Mission figs. Mmm-hmm!
Seared sea scallops came with such elaborate accompaniments, it was easy to forget the scallops
themselves. Below their meats, a swoon of creamy celery-root purée; on the side, a slablet of poitrine
parée, meaning pork belly, and a puff of greenery with Dijon vinaigrette. On top, one large poached egg, to
be broken so it would ooze over all the rest. Not quite coherent, but scrumptious. And blue-crab crabcakes
proved good and crabby, with Tabasco aioli and marinated heirloom tomato. Hamachi sashimi was also
pleasing.
The entrée menu is divided between “Mesquite Grilled” and “Specialties.” After hearing a nearby table
asking about “groper” (setting off a quick game of R-rated charades at our table), we decided to order it —
grilled New Zealand grouper, with baby artichokes, yummy cannellini beans, roasted sweet peppers,
pancetta, and a potato cake. Grouper can be a fine-tasting fish, but here it was oddly dull. The Fish Market
chain has a central processing plant up in Monterey; perhaps this adds extra travel time before the fish
reaches the restaurant and your plate. Local opah (and to this chain, “local” can mean from anywhere
along the West Coast) suffered the same lack of sparkle, and its scattershot accompaniment of Manila
clams, peas, pancetta, potatoes and sweet corn broth did it no favors.
The sole finfish standout was ”True Holland Dover Sole” — a fish that used to have a ritual attached to it in
uppity restaurants, with tuxedoed waiters filleting and boning it at the table. Not here, not now, but you do
get tasty, crisp-edged sautéed fillets, with wild mushrooms, a buttery, peppery potato purée, skinny green
beans, and meunière sauce. An in-season, local spiny lobster was sheer edible fun, with meat even
sweeter than the Maine lobster we’d enjoyed on the seafood platter. Huge, split, and lightly crusted with
brioche, it was served with beautiful veggies and not quite enough lemon beurre blanc. We couldn’t even
think about dessert.
If you don’t have a rich aunt, there are several ways to think about a seafood dinner here without
bankrupting yourself. (Our bill came to $100 per person.) There’s the seafood platter as a potential main
course. And since the appetizers are generally more imaginative than the entrées, you could focus solely
on those, starting with some good clam chowder, if you’re famished.

33. Home
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1 7 0 W I N E & S P I R I T P U R V E Y O R S • 7 0 O F S A N DI E G O 'S T O P C H E F S
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O V E R 8 0 0 W I N E S • $ 5 0 ,0 0 0 C H E F O F T H E F E S T C O M P E T I T I O N
Michael McDonald
Executive Chef of Top of the Market Restaurant
Following an extensive search, Top of the Market has hired Michael McDonald as its new Executive Chef.
Originally from Los Angeles, Chef McDonald served as executive chef for Dakota and 25 degrees at the famed
Hollywood Roosevelt Hotel and most recently at the acclaimed Brix@1601 in Hermosa Beach.
From its downtown waterfront location which provides spectacular views of San Diego Bay and Coronado
Island, Top of the Market is the upscale second story restaurant above The Fish Market restaurant. The
convenience of The Fish Market's bustling retail seafood market downstairs allows Chef McDonald to select, on
a daily basis, the absolute freshest fish for his evolving seasonal menu. He has revamped the menu since
coming on board, adding some creative L.A. flair to Top of the Market's classic fresh seafood cuisine.
"I am enjoying living in San Diego and having the opportunity to work with such wonderful fresh product and for
such a long-standing restaurant institution," said Chef McDonald. "Plus, I love the genuine friendliness of the
San Diego community."
View Event Schedule >>
San Diego Bay Wine & Food Festival
World of Wine Event, LLC
7556 Trade St.

34. Michael McDonald
Daily Business Report — June 23, 2011
Written by SD Metro Magazine in Daily Business Report
Chef of the Year: Top of the Market’s
Michael McDonald
The youngest of three children, Michael
McDonald often found himself in the family
kitchen, helping his mother and father prepare
meals and learning how to experiment with
recipes. “My mom would tell me to try
everything at least once; and if I didn’t like it, I
didn’t have to try it again,” explains McDonald.
“It was at that early age that I began trusting my
instincts and palate, and that is something I
have never stopped doing.” Today, McDonald is
executive chef at Top of the Market and was
just named Chef of the Year by the San Diego
chapter of the California Restaurant Association
(CRA). The award recognizes a local chef for his
community service, vision and culinary skills.
Candidates are nominated by their peers and industry leaders. The Top of the Market is
located on top of The Fish Market Downtown, next to the USS Midway.
Before he took the chef’s job at Top of the Market in 2009, McDonald headed culinary
efforts at Brix@1601 in Hermosa Beach and before that he was executive chef at the
Hollywood Roosevelt Hotel, overseeing all kitchen operations, including those of the
famous Dakota eatery. McDonald was among honorees at the CRA chapter’s 27th annual
Gold Medallion Awards at the Sheraton San Diego Hotel & Marina. “Because these
winners are nominated, and then voted upon by their colleagues in the restaurant industry,
the Gold Medallion Awards are considered a huge honor by those who receive them,” said
Fred Glick, president of the CRA’s San Diego chapter.

35. It's the food industry awards!
Two peer-bestowed honors given this month
By Keli Dailey (/staff/keli-dailey/) 1 a.m. June 9, 2011 Updated 3:34 p.m.
Since Marine Room (http://www.marineroom.com/) executive chef Bernard Guillas teamed up with
his chef de cuisine Ron Oliver for "Flying Pans: Two Chefs, One World,
(http://www.twochefsoneworld.com/)" I've seen the cookbook inside a restaurant - presumably being used.
I've heard a North County fine-dining chef praise "Flying Pans" - for its diverse food formulas and fine
photos. (It's got recipes and beauty shots of ostrich made Austrialian-style, Mexican sweet ice, Peruvian
sea bass ceviche, Italian chicken segesta, and more.)
And I've read celeb-chef Mario Batali's words on "Flying Pans'" jacket.
He says chefs Guillas and Oliver "blend classic French flavors, local caliterranean (sic) ingredients and
modern technique in a way that begs me to use this book at home."
Last week, more peers convened at a Texas event to drool over the nearly 300-page cookbook, too.
The International Assn. of Culinary Professionals (http://www.iacp.com/) handed out their Cookbook
Awards. The Marine Room team's debut work won for best cookbook in the Chefs and Restaurants
category (beating "Fiesta at Rick's (http://www.amazon.com/Fiesta-Ricks-Fabulous-Great-
Friends/dp/0393058999)" by Top Chef Masters' Rick Bayless and his wife Deann; and a book from the TV
chef in "Easy Entertaining with Michael Chiarello").
"Flying Pans" won the People's Choice award that IACP members (3,000 chefs, food journalists, and other
food professionals) and the public voted for as well.
Entry fees were paid for the book to be eligible for IACP award consideration.
Here's another example of peer-on-peer enthusiasm.

36. On Tuesday, members of the California Restaurant Association's San Diego Chapter put a feather in chef
Michael McDonald’s toque: The local trade group named McDonald from Top of the Market
(http://www.thefishmarket.com/topofthemarket.aspx) their Chef of the Year.
This was announced at the annual Gold Medallion Awards Banquet, a good time and gala where local CRA
members recognize their peers "for their business practices, concepts, and achievements in more than 40
award categories," says the post-banquet press release.
McDonald's length of time in the San Diego kitchen league has been short: He joined this Top of the Market
last year. And he beat veterans of the San Diego food scene Jeff Jackson of A.R. Valentien and Paul
McCabe of Kitchen 1540 for Chef of the Year.
The peers have spoken.
keli.dailey@uniontrib.com (619) 293-1541; Twitter @kelidailey
© Copyright 2014 The San Diego Union-Tribune, LLC. An MLIM LLC Company. All rights reserved.

39. TheStarTripper Journal
The Independent City Centre Hotel and
Restaurant Reviewer
San Diego, California, USA
Luxury Hotels and Gourmet Restaurants in
the City Centre
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US Grant Hotel, San Diego Check Availability
fitness centre
spa / pool
internett
minibar
restaurant
An icon since 1910, sparkling crystal chandeliers, silk carpets, modern
artw ork, timeless elegance, guest rooms and suites blends
contemporary touches w ith classic Empire-style furnishings,
unbeatable location in the Gaslamp Quarter.
326 Broadw ay - The Gaslamp Quarter
Westgate Hotel, San Diego Check Availability
fitness centre
spa / pool
internett
minibar
restaurant
Timeless and elegant, eighteenth-century antiques, Baccarat crystal
chandeliers, French tapestries, Persian carpets, spacious rooms,
European imported furniture and rich w ool carpeting, balcony w ith
harbor or dow ntow n view s.
1055 2nd Avenue - Dow ntow n.
Manchester Grand Hyatt Hotel, San Diego Check Availability
fitness centre
spa / pool
internett
minibar
restaurant
Tw o tow ers w ith 1,625 guestrooms, Décor features include dark-
toned furniture and mint-and-gold color schemes, floor-to-ceiling
w indow s partially open and afford city or partial-bay view s, Hypo-
Allergenic Rooms designed especially allergy sufferers.
1 Market Place - Waterfront dow ntow n.
Top of the Market, San Diego
Cooking style:
Seafood
Lunch $30 - $50
Dinner $50 - $80
View s from Point Loma to the Coronado Bridge, a spectacular
romantic setting, fresh exciting seafood dishes from Chef Michael
McDonald. The menu changes tw ice a day, depending on the
freshest fish. Excellent cooking ! Reservation recommended.
750 North Harbor Drive Summer 2011
Restaurant Mistral, San Diego The Wine List
Cooking style:
French!
Tasting Menu $78
Dinner $60 - $90
Elegant, the floor-to-ceiling w indow s celebrate the spellbinding bay
and city view , Chef Patrick Ponsaty chooses the finest responsibly-
grow n ingredients, applies brilliant technique and delivers a
remarkable journey of flavor. Excellent cooking! Reservation needed.
Loew s Bay Resort, 4000 Coronado Bay Road Summer 2011
BiCE Ristorante, San Diego
Cooking style:
Italian!
Meals (dinner only)
Carte $50 - $90
Modern, chic elegant romantic setting in the historic Gaslamp Quarter,
Chef Mario Cassineri uses the best local seasonable ingredients for
his mix of traditional and contemporary Italian cuisine.
Excellent cooking ! Reservation recommended.
425 Island Ave. (Fourth St.) Summer 2011
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50. VARIOUS LOCAL TELEVISION APPEARANCES
September 16, 2013 - UT San Diego Frontpage cooking demo
September 9, 2013 - XETV, The CW Channel 6
June 17, 2013 - - XETV, The CW Channel 6 “Roppongi - Start of the Summer Season”
June 11, 2013 - UT San Diego Frontpage cooking demo
May 16, 2013 - UT San Diego Frontpage [http://www.streamica.com/#v/9Jrm1WbjWqI]
Apr 11, 2013 - UT San Diego Frontpage. “Roppongi’s New Chef Mike Stops By FrontPage.”
[www.streamica.com/v/In7VQj05pfk]
February 13, 2012 - Univision San Diego cooking demo
February 6, 2012 - San Diego 6 The CW cooking demo
January 17, 2012 - Univision San Diego cooking demo
October 25, 2011 - Top Of The Market- San Diego https://www.youtube.com/watch?v=5Bv0L9CtMyY
June 29, 2011 - Fox 5 News: “San Diego Chef of the Year/Halibut”
https://www.youtube.com/watch?v=xHzvgAdJUzU
May 12, 2011 Mama’s Kitchen Benefit https://www.youtube.com/watch?v=w-xi8EFDDq8
May 3, 2011 Fish Market San Diego Restaurant Tour https://www.youtube.com/watch?v=XLWj360STtk
January 14, 2011 - NBC 7/39 - Restaurant Week Featured Demo Chef
December 17, 2010 - KUSI, Channel 9 - Dungeness Crab Season
October 8, 2010 - XETV, The CW Channel 6 - Spiny Lobster Season
September 16, 2010 - KUSI, Channel 9 - Restaurant Week Featured Demo Chef
September 2, 2010 - Meals on Wheels
July 25, 2010 - XETV, The CW Channel 6 - Crab & Tuna Season
July 14, 2010 - NBC 7/39 - Soft Shell Crabs & Wild Salmon
May 11, 2010 - Fox 5 News, Alaskan Halibut
April 3, 2010 - XETV, The CW Channel 6 - Alaskan Halibut
February 14, 2010 - KUSI, Channel 9 - Valentines Menu Featured Demo Chef
February 13, 2010 - XETV, The CW Channel 6 - Valentines Menu Featured Demo Chef
January 9, 2010 - XETV, The CW Channel 6 - Restaurant Week Featured Chef
January 3, 2010 - KUSI, Channel 9 - Restaurant Week Featured Demo Chef
Decemeber 5, 2009 - XETV, The CW Channel 6 - “Head to Toe Women’s Expo” Featured Event Chef
December 5, 2009 - KUSI, Channel 9 - “Head to Toe Women’s Expo” Featured Event Chef

57. FOOD SHOTS

67. SAMPLE MENUS