Steven Riemer

Executive Chef


Oceana Coastal Kitchen


Steven Riemer - Chef

Executive Chef Steven Riemer of the Catamaran Resort Hotel crafts coastal California cuisine with the sumptuous flavors of fresh, seasonal ingredients. Before taking residence at the Catamaran, Steven worked with Executive Chef Jeff Jackson at the celebrated A.R. Valentien of The Lodge at Torrey Pines. Before that, Steven was the Chef de Cuisine of the Club Grill at the Ritz Carlton Laguna Niguel, working in conjunction with culinary prodigies Pierre Troisgros and Paul Bocuse. Steven’s early culinary career started off humbly; he made pizzas and sandwiches in Washington State, which he felt he was not cut out for in the beginning. However, the more he began to appreciate the deep human connection of creativity, the more he came to love his role as a chef. While working with a chef’s chapter and taking residence at a seafood restaurant in Washington, he began to view his culinary position as a true career.

In regards to a culinary philosophy, Steven is dedicated to seasonal ingredients from regional sources. This farm-to-table movement establishes a direct relationship between local farmers, fisherman and the restaurant for the highest quality products available. Steven’s objective is to evoke a sense of the surrounding territory with his food, and fondly describes his cuisine type as “San Diego”. Inspired by foods indigenous to the region, Riemer enjoys working with ingredients like avocado and citrus. Because of the warm temperature climate in the area, Riemer is able to utilize winter vegetables alongside summer vegetables. He also endeavors to create options for both health-conscious and vegetarian patrons.

Steven’s decadent combinations boast simplicity, allowing each ingredient to shine. The menu is constantly transforming to exhibit what is available at the peak of its season. On the current Dinner menu guests will find Wild Arugula with roasted red and gold beets, pickled red onion, balsamic vinegar, and shaved Parmesan, as well as Wild Mushroom Risotto with California extra virgin olive oil. For lunch, the Grilled Swordfish Sandwich is a favorite amongst locals, with Romaine lettuce, tomato, chipotle mayonnaise and avocado on a toasted Mexican torta bun, served with a salad of mixed greens. The menu is constantly progressing. Be sure to stop by The Atoll for the vast buffet-style Sunday Brunch as well, which has won numerous awards from San Diego Magazine.

Executive Chef Steven Riemer’s market-fresh, coastal dishes are the perfect complement to the relaxed, tropical vibe of the restaurant. For unmatched bay-front dining with innovative cuisine, look no further than The Atoll at the Catamaran Resort Hotel where the food is always a reflection of a warm summer’s day in San Diego.

 


Restaurant Info

  • 3999 Mission Blvd
    San Diego CA 92109
  • Restaurant: Oceana Coastal Kitchen
  • Address: 3999 Mission Blvd, San Diego CA 92109
  • Cross Street: Pacific Beach Drive
  • Location: Pacific/Mission Beach | Mission Bay
  • Cuisine: American | California |
  • Cost: $$ | Inexpensive | $25 - $50
  • Category: Fine Dining
  • Reservations: Recommended
  • Dress Code: Casual
  • Meals Served: Breakfast | Brunch | Lunch | Dinner |
  • Parking: Street | Valet Parking |
  • Payment Options: VISA | Amex | MasterCard | Discover |
  • Corkage Fee: 15.00 | per 750 ml bottle
  • Phone: (858) 539-8635