Executive Chef Jeff Jackson is putting a new spin on A.R. Valentien’s annual Artisan Table series. While the focus of the Artisan Table remains on sharing a communal meal of seasonal bounty, each of the monthly dinners features a guest chef, who works with The Lodge’s culinary team to explore a culinary theme and craft a unique dinner menu with wine pairings.
Shihomi Borillo is the Creative Director and a partner at Azuki Sushi in San Diego. She was born and raised in Yokohama, Japan. At the age of 16, she started working for a popular ramen restaurant in Yokohama where she took nearly every position in the business. This is where she found her passion, to be in a hospitality industry.
After finishing high school, Shihomi studied at San Diego State University majoring in Hospitality and Tourism Management and in Finance. While in college, Shihomi worked downtown at Sushi Bar Nippon where she met her future business partner, sushi chef Nao Ichimura.
In 2008, Shihomi opened her first restaurant Azuki Sushi with chef Nao. At Azuki, Shihomi co-created a menu that focuses on sustainability. She intends to raise awareness for maintainable and organically grown products.
Andrew has designed events and prepared menus and events honoring dignitaries and glitterati for over the last three decades. He has cooked for three US presidents, Martha Stewart and at the renowned James Beard House in New York City.
He grew up in London, working in his relative's restaurant and butcher shop. His aunts introduced him early to the bounty of local purveyors at London's historic Borough Market where he also "worked" at a young age. His family moved to San Diego in 1974. He was chef and baker of one of California's first handcrafted, on-premise bakery/restaurants. He was director of catering at Southern California's celebrated Pirets, and at several other respected catering firms. Andrew has consulted and cooked with London's Mustard Catering Ltd. and has been tutored by the cheesemongers at Neal's Yard Dairy also in London.
Andrew is a co-founder of Passionfish and Cooks Confab. He also sits on the Advisory Board of Catering Magazine and Event Solutions Magazine. He is an Associate Board Member of the Slow Food Convivium San Diego. He is a past member of the Director's Cabinet for Scripps Institution of Oceanography and E.W. Scripps Associate. He assisted in the development of Blue Ocean Institute's "Green Chefs Blue Ocean" program, a national curriculum addressing sustainable seafood education for culinary students and continuing education for chefs.