Chef Beauchamp is one of those lucky people who recognized his calling in life at a relatively early age. While growing up in San Diego, he spent a lot of time in the family kitchen experimenting with new recipes, developing his technique, and becoming so adept at preparing taste-tempting cuisine that friends and family began urging him to pursue a career as a chef. This wise advice was naturally easy for him to follow.
He initiated his formal training at the California School of Culinary Arts in Los Angeles, and quickly worked his way to the top of the class. After successful completion of the Cordon Bleu's rigorous tutorial, he performed a brief internship at the nationally famous restaurant, French Laundry, in Napa, California.
Chef Beauchamp then returned to the San Diego area to work at some of the finest dining establishments in town. He quickly gained a reputation as an ascending talent at popular restaurants such as the Gaslamp District's Chive, and Tutto Mare, in the Golden Triangle. Not long thereafter, the proprietors of Scalini recognized his talents and he was invited to the position of Executive Chef at their operation in Del Mar.
Seafood is a favorite of this chef, both to prepare and to personally enjoy at the table. It is perhaps this love that translates so adeptly into the many wonderful dishes that he prepares that utilize fresh prawns, clams, scallops and delicate, premium fish fillets. Not to be left out, red meat lovers will definitely approve of their selections of the finest veal chops, steaks and filet mignon as well.
Since his restaurant is in such close proximity to region's numerous specialty farms, he is also expert in the procurement of an incredible variety of high quality produce; realizing the timeless truth that great meals begin with great ingredients.
Chef Brant Beauchamp is a man happily suited to his profession; but, without a doubt, the fortunate diners at Scalini are the ones who are truly the beneficiaries of his talent, skill and passion.