Ever wonder what ingredient San Diego chefs can’t live without in their kitchens? I wrote my first restaurant review for a San Diego newspaper way back in March 1995. Not trying to date myself, but I’ve eaten at a lot of places since then. One thing that’s always stood out to me is the incredible passion of San Diego chefs. They’re all about fresh, local ingredients and making our city a true dining destination. San Diego is home to world-class restaurants serving up some seriously amazing food.
San Diego chefs continue to shape the city’s food culture by embracing farm-to-table dining and global flavors. And honestly, there’s nothing better than getting to share their stories (and their dishes!) with you.
Why San Diego Chefs Rely on These Ingredients
We asked local San Diego chefs to name the one ingredient they can’t cook without. These chefs represent some of the most creative restaurants across the region. From modern Japanese to Baja‑Med, here’s what these San Diego restaurants had to say. The creativity of San Diego chefs keeps the food scene exciting.
What is one ingredient you always have in your kitchen, and why is it essential to your cooking?
Chef Roberto Alcocer, Michelin Star, Valle:
Corn tortillas. They can be transformed into so many dishes that I can easily have for breakfast, lunch, or dinner. From quesadillas, chilaquiles, tacos, flautas, soup… you name it! Read more about San Diego chefs like Roberto Alcocer in my Valle review.
Chef Drew Deckman, Michelin Star, 31ThirtyOne:
San Felipe Salt! It’s the taste of Baja. I travel with it wherever I go to cook. It is what makes my food taste the same no matter what kitchen or continent I’m in.
Plant-based chef Zuliya Khawaja, Top Chef Winner, Naturally Zuzu:
Chickpeas are my kitchen staple, and for good reason! Packed with plant-based protein, they form the foundation of countless dishes, from hearty stews to creamy hummus. Their versatility shines through in salads and curries. Even desserts making them essential for nutritious, delicious meals that satisfy every palate. Chickpeas truly elevate my cooking in so many of my plant-based recipes.
Chef William Eick, Matsu:
At Matsu, Okinawan Brown Sugar is probably the single most important ingredient. Unmatched quality, depth of flavor, and it is irreplaceable. You’d think soy sauce or things of that nature would be. But because we use so many different types of soy, we can usually pivot the type if one is out. Okinawan Brown Sugar (also known as Kokuto) is used in the food, and in our cocktails for simple syrups. These make the Old Fashioned far superior to others. Demerara or any other sugars just aren’t the same.
Executive Chef Adrian Villareal Mora, Tahona:
Heirloom corn Masa, it’s essential to our kitchen because it’s the center of our culinary vision. All of our food creations contain corn in one form or another. We call our cuisine “maiz-centric”. Our corn is brought from Mexico and processed in a molino for us by Somos Maiz. It’s all special varieties, and in some cases, they were on the verge of extinction.
Is there a local San Diego ingredient that you think every home cook should try using more often?
Ask San Diego chefs about local ingredients, and you’ll get a long list. But a few stand out as must-haves for home kitchens. I’m always amazed by what San Diego chefs create.
Executive Chef Brian Redzikowski, Michelin Bib Gourmand, Kettner Exchange:
I have been recently using local honey from Honey Bee Family.
Executive Chef Jonathan Bautista, Ember & Rye:
Fish Sauce. I put it in everything. Over the years, I have gotten away from using soy sauce in most of my cooking. I opened a Modern Vietnamese-French restaurant during COVID. Blending that with my Filipino roots made fish sauce a natural fit in my cooking. It adds a level of umami and bursts of flavor that cannot be duplicated with any other ingredient. I put it in everything like marinades, salad dressings, and cures. Most of the time, I don’t tell anyone that I cook for, that it’s in a certain recipe. If it’s delicious no one will ever question it.
Chef Roberto Alcocer, Michelin Star, Valle:
Right now, I think that mountain meadow mushrooms should be in any pantry. They are so delicious but also nutrient-dense.
San Diego has some of the best sea urchin in the world. Yet many home cooks don’t take advantage of it. It’s incredible fresh, in pastas, on sushi, or even blended into sauces for an extra creamy umami boost.
What seasonal ingredient are you most excited about right now, and how are you using it on your menu?
I asked several San Diego chefs which seasonal ingredients have them most excited right now. Their answers show how fresh local produce is shaping menus this season. San Diego chefs take local ingredients seriously.
Executive Chef Anders Rubini Jensen, Paradisaea:
Chamomile! A beautiful flower with tons of flavor. I use the flower itself to steep into our crème brûlée and our seasonal ice cream. We serve this with the first Strawberries of the season. The stems we use for oils to marinate tomatoes. A tip for the home cook going into this summer. Things that pair well with tomatoes will usually pair well with strawberries. Think, cheese, balsamic, Basil, orégano, anise, fennel, etc.
Chef William Eick, Matsu:
Winter is peak citrus season, so we take full advantage of that. We have kishu tangerines around for our white chocolate and miso ice cream course. We serve them simply, segmented and then dressed in a gel made from tangerine juice and orange blossom water.
Chef Jacob Jordan, 24 Suns:
Half Moon Scallop – an exquisite discovery from last week. This unique shellfish is denser and meatier than the average diver scallop. With a texture reminiscent of a perfectly cooked pork chop, yet its flavor remains mild and delicate. From chats with my fishmonger, I’ve learned their season is fleeting. And we’re right in the heart of it. They’ll be making their way onto the menu very soon.
If you could only cook with three ingredients for a week, which ones would you choose and why?
It’s tough to cook with only three things for a week. Several San Diego chefs revealed the ingredients they’d rely on and how they’d use them.
Executive Chef Adrian Villareal Mora, Tahona:
Corn Masa, eggs, salsa. It’s such a versatile combination, you could literally form corn into 10-12 different shapes/preparations. Also with eggs, you can go in so many directions, enough to not repeat in a few days… also you’ll get your protein intake for the day. And salsa because it interacts in so many different ways with masa preparations. So you could keep it, cover it, incorporate it, and serve on the side. Again, it would be hard to repeat the same dish in a few days. And that’s what we want in life.
Executive Chef Ethan Yang, Glass Box:
Soy sauce, rice, cinnamon. Rice – Depth and balance in almost any dish. Rice – The foundation of so many great meals. Cinnamon – It’s a game-changer in both sweet and savory cooking, adding warmth to broths, marinades, and even desserts. With just these three, I could create everything from comforting rice bowls to aromatic braised dishes.
Is there a lesser-known ingredient that you love working with, and how do you incorporate it into your dishes?
Cooking with unusual ingredients can make a dish memorable. Several San Diego chefs revealed their favorite underrated ingredients and how they bring them to life on the menu. San Diego chefs love to experiment with global flavors.
Executive Chef Bernard Guillas, Maître Cuisinier de France/Cookbook Author:
My culinary philosophy has a set of guidelines that includes travel, culture, cuisine, and the exploration of their local markets. On my journey around the world, I have discovered many unique ingredients that have greatly influenced my cuisine. On a visit to Okinawa, I discovered Snow Salt. It is harvested from the island of Miyakojima and has a powder-like texture. At a local market I came across “Katsuobushi Salt”. It’s a blend of Snow salt and age bonito, super umami, hint of smoke loaded with fragrant minerals. I brought some back with me and started to experiment. In my kitchen, I blend Katsuobushi Salt, fennel pollen, yuzu powder, Espelette pepper, and dried honey as a curing agent. I use for Hamachi, Ora king Salmon, Ono, Cobia, and Black Cod and cured for 48 hours. Katsuobushi Salt is produced by Santaka Spice with a selection of 7 flavor profile. I have tried them all and they are amazing. Keep on cooking as Life is Delicious.
Chef Nic Webber, 24 Suns:
Doubanjiang! This fermented broad bean paste is intensely aromatic, slightly spicy, and packed with bold, savory depth. It instantly elevates any dish. I love it in sauces and with seafood. But we also use it to rub meats before smoking (like the best brisket we’ve ever made).
Executive Chef Jason Knibb, NINE-TEN Restaurant and Bar:
We use a lot of thyme. I am a lover of herbs in my food and like to cook with fresh thyme. We seem to braise and baste a lot of our meats and vegetables with thyme. I think it’s an essential part of cooking. To give a rounded flavor and add depth to the dishes. I also think that growing up in Jamaica probably contributes to the use of the herb.
Executive Chef Brian Redzikowski, Michelin Bib Gourmand, Kettner Exchange:
Kombu. It’s great for stocks, sauces, and braises. It adds another subtle level to a dish.
San Diego chefs are passionate about local ingredients and crafting world-class dishes. They’re taking fresh, local ingredients and turning them into next-level dishes that make our city a foodie paradise. There’s always something new (and incredibly good) to eat. I’ve learned a lot from watching San Diego chefs cook.
With so much talent, San Diego chefs are making the city a must-visit destination for food lovers everywhere. So go ahead, dine locally, and support our local restaurants.
San Diego chefs cook with heart, flavor, and a deep respect for ingredients. These ingredients from Top chefs in San Diego can add something special to your own kitchen.
