Meet Quarter Kitchen's Perfect Pair

SAN DIEGO, CA, October 20, 2010 (Press-News.org) A dynamic duo at the Quarter Kitchen restaurant at the Andaz San Diego is serving up New American Bistro fare, seamless service, new hand-crafted cocktails and award-winning wines at the signature restaurant known for its chic decor, creative cuisine and prime location.

Michael Liotta, who was recently named chef de cuisine of the Quarter Kitchen and executive sous chef of the Andaz San Diego, has worked in some of California's most prestigious kitchens over the past 16 years including French Laundry, Chez Panisse and Providence. He currently oversees all facets of the culinary venues at the Andaz San Diego including the Quarter Kitchen, Ivy Rooftop, Ivy Nightclub, in-room dining and catering.

"In our search for a new chef we looked for someone who really understood and resonated with our Andaz brand - being part of the Gaslamp neighborhood and using our local resources," said Rusty Middleton, general manager of Andaz San Diego. "Chef Michael has a track record of building relationships with San Diego farmers and delivering dishes that are innovative, creative and sophisticated. We're thrilled to have him become part of our team."

Born in New York City and raised in San Diego, Liotta most recently served as sous chef at Cucina Urbana where he helped open the restaurant. Prior to working at Cucina Urbana, he served as chef de partie at the AAA five-diamond Addison restaurant in Del Mar. From 2004 to 2006, Liotta served as chef de cuisine at Modus restaurant in Banker's Hill. Additionally, his experience includes serving as sous chef at Cafe Cerise, sous chef at Cafe Chloe and chef de cuisine at the landmark Chez Loma in Coronado for more than four years.

Liotta also worked at several top-rated Michelin starred restaurants including the two-star Michelin Manresa in Los Gatos under James Beard Foundation 2010 Best Chef in the Pacific, David Kinch. At the two Michelin star Providence restaurant in Los Angeles, he spent one year as a chef tournant. Additionally, he worked at the celebrated one Michelin star Chez Panisse in Berkeley, whose founder, Alice Waters, is widely regarded as a pioneer of the Slow Food Movement. In 1999, he perfected his pasta-making skills at the three Michelin star French Laundry restaurant in Yountville.

In addition to working in some of the region's premier restaurants, Liotta spent time abroad in the Basque region of Spain and in Lyon, France, studying food and culture.

Liotta graduated with honors from U.C. San Diego's Thurgood Marshall College with a Bachelor of Arts degree in Creative Writing and English Literature.

To ensure guests receive uncomplicated service, Quarter Kitchen Restaurant Manager and Sommelier Summer Haines works with the restaurant's staff to deliver flawless and friendly service. She is also constantly looking for new wines to pair with Liotta's seasonal menus.

"While it's easy to focus on what's happening in the kitchen, the experience outside the kitchen is equally important," continued Middleton. "Summer plays an integral role in the success of the Quarter Kitchen since she manages the restaurant and also serves as our sommelier. The depth of her knowledge of food and wine is invaluable to our guests' experience."

Most recently, Haines helped to develop and unveil new hand-crafted cocktails served in the Quarter Kitchen. Currently, she manages the wine program at the restaurant and Ivy Wine Bar where she oversees the wine inventory, wine list design and wine system. Additionally, she oversees 20 staff members at the Quarter Kitchen and maintains the inventory of all food and beverages at the restaurant.

Originally from Austin, Texas, Haines previously served as assistant general manager and sommelier for four years at The Steakhouse at Azul La Jolla where she focused on guest relations, hired and trained staff, implemented a wine dinner series, consulted on corporate wine list development, managed 2,800 wine bottle inventory and served as the staff wine educator. During her tenure at Azul, the restaurant earned a Wine Spectator "Award of Excellence." In 2005, she served as assistant winemaker at the Clos de l'Origine vineyard in Maury, France. While there, she assisted with wine production and management, as well as marketing and sales.

Haines, who was recently awarded San Diego Magazine's "Critics Choice Best Sommelier," is a certified sommelier by the Court of Master Sommeliers. She also is an alumna of San Diego State University.

The Quarter Kitchen is located at 600 F Street, San Diego, 92101. For more information, call 619-814-2000 or visit http://www.quarterkitchen.com.

About Andaz San Diego
Andaz San Diego is an urban escape known for friendly and uncomplicated service, sophisticated design and unpretentious style. Located in the heart of the Gaslamp Quarter, the cornerstone of the property is a 159 room hotel with 17 suites, each with custom fixtures and amenities, flat panel televisions and generously sized glass-enclosed bathrooms. Guests can enjoy complimentary welcome beverages while being checked in via handheld PC as well as complimentary amenities such as wireless Internet, local phone calls, and a mini-bar with non-alcoholic beverages and snacks. A center of dining and nightlife, Andaz San Diego also offers the Ivy Entertainment experience including the Ivy Nightclub, Ivy Wine Bar and Ivy Rooftop, a sultry rooftop bar and lounge with stunning skyline views, pool and private cabanas. Additional amenities include the Quarter Kitchen restaurant and 10,000 square feet of flexible meeting and function space. For more information about Andaz San Diego, visit http://www.andazsandiego.com or call 619-849-1234.