As Seen On:




Kevin Roberts
Fugu Fighter

Kevin Roberts’ knack for creativity and healthy eating in the kitchen can be seen, heard, and of course tasted. Growing up in kitchens and focusing his college studies on Health, Nutrition and Kinesiology, Kevin knows cooking from the inside out.

With two cookbooks in print, owner and executive chef of four sports bar/tavern concepts in San Diego and nationally known as a radio and TV personality, Kevin knows a thing or two about pleasing the young adults palate. His acclaimed cookbook, Munchies, is targeted towards the starving struggling to find quick, simple and tasty alternatives to the campus dining halls and fast foods. With recipes like west coast wings, tater tot hash and cinnamon roasted grapefruit, Roberts’ book expresses the sentiment that there is more to cooking than complex recipes and expensive ingredients. Kissing in the Kitchen, his second cookbook, aims to teach the novice chef how to prepare that romantic dinner that every girl or guy dreams of. His Sleep over Spinach and Make-out Macaroni illustrate that food is definitely the way to win anyone’s heart.

Aside from doing over a 100 national and local television shows, including The Today Show, CBS’ Early Show & being a regular on Better TV, he now hosts TLC’s BBQ PitMasters and lectures at university campuses nationwide.

Kevin was also a Top Ten Finalist on The Next Food Network Star, In addition, Roberts is the owner and Executive Chef at San Diego’s award-winning East Village Tavern & Bowl, one of the city’s hottest new downtown urban sports bar.

Raised by a single-mother who worked in restaurants in Los Angeles, Kevin Roberts was in the restaurant business at a very young age. With a lot of trial & error and with the help of his mom and nana, he taught himself to cook at the age of 8 as an act of “self-preservation.” To quote Roberts, “It was either cook or starve…”



Jeff Roberto
Master Fish Surgeon

Being a sushi chef for over 25 years in San Diego, Jeff's passion is everything sushi. He believes that being behind the sushi bar should be an entertaining experience for the guest and himself. Having fun and energy throughout the dining experience is how he enjoys the business. He is truly thankful for the camaraderie of his crew, the friendships he has made with the customer and the loyalties he has created in this business. He is also a member of "CHAINE", the oldest food and wine culinary group in the world.


George Cota
Tokyo Rose

Getting his start at E Street Alley back in the day with Big Mike, Jeff Roberto and Jay Catatusam, he turned his talents toward the water and shacked up at Tower 23’s sushi bar for 4 ˝ years as a Sushi Chef. Next stop was Zenzei in North Park where he interacted with the locals and created great specialty sushi rolls. Another 4 ˝ years later, we grabbed him for K7. Known as the worlds greatest drinking sushi chef, a great way to get to know George and get some serious sushi love is buying him a double shot of Gentlemen’s Jack… Cheers!


Rich Grady
Shogun Master

Born and raised in San Diego, Rich comes in with 16 years of restaurant experience managing for East Village Tavern and Bowl, Gaslamp Tavern and Nordstrom's, Rich's mantra remains the same; A strong attention to detail and the highest quality of customer service possible. Creating a fun work environment with a sense of urgency is the philosophy towards success.


Tony Coxum
Modern Bartender & Spirit Layer

Tony, an 8 year veteran of San Diego brings his thorough knowledge of Spirits and handcrafted cocktails from California's San Francisco Bay Area. His journey began with understanding the roots of gourmet food and coffee which spearheaded him into the world of Spirits. As Tony made his way down the California Coast; an opportunity at a local Tiki Lounge gave him the training and insight he needed to increase his knowledge of Classic Craft Cocktails. Tony often speaks of his time with Charles Jolly of Angel Share Mixology as the pivitol point in his Modern Bartending career. As an active member of San Diego's Chapter of the United States Bartenders Guild; Tony has his forefinger on the education of various Spirits & Cocktails not only in San Diego but, across the country. Throughout his time working with Celebrity Chefs such as Food Networks, Kevin Roberts & Top Chef Finalist, Brian Malarkey; Tony's focus is creating the perfect balance of new age cooking techniques and seasonal cocktails. Finally, Tony's motto is- "It all starts with the base spirit. Whether its the perfect espresso or a classic Gin. The base spirit is what gives everything... A Personality!"