Chad Cranford

Executive Chef

Red Pearl Kitchen

Chef Chad Cranford walked out of the kitchen to greet my guests and I with a welcoming smile and General Manager  Kim Brissett introduced us to the man who would be “taking care of us” before we began our review.  And great care he did take. Throughout the evening, Chef Cranford clearly put his heart and soul into each dish and his efforts did not go unnoticed or unappreciated, because the outcome of each plate was astounding both visually and to taste.  Besides working his magic in the kitchen, Chef Cranford proved his food knowledge by explaining the composition of each plate as he delivered them to the table with an approachable demeanor.
 
By the end of the meal it was more than clear that he takes pride in his work, as the jovial Chef had an excited smile on his face that matched ours as he asked how everything was, to which we answered with only excellent praises.  He then lead us into the kitchen where the restaurant’s one and only Chef’s Table resides, and he explained it’s available to guests upon request, with a set menu and seats parties of six to twelve.  It was quite comforting to see how relaxed Chef Cranford was when we stepped into his domain, clearly where he feels at home.  Amongst the hustle and bustle of the kitchen, the wide table was surprisingly surrounded by a very calming air.
 
It was nice to see a more personal side of the Executive Chef who had just provided this immaculate meal and it was clear he knows his stuff when it comes to the culinary arts.  He explained that he started his career by attending the Art Institute of Orange County, and as a student became an intern for Domain, the restaurant group Red Pearl Kitchen belongs to.  Honorably starting from the bottom and working his way up, he interned in exchange for experience and help with his schooling.  For the following two years he worked at the Huntington Beach Red Pearl Kitchen location, before becoming Executive Chef of the San Diego Red Pearl Kitchen a year ago.
 
Clearly no stranger to honest hard work, Chef Cranford has a great outlook on representing the Domain group, which has offered him so much opportunity.  I asked him what he’s most proud of as a part of this restaurant and he explained the Domain Group, headed by Tim and Liza Goodall, is all about using seasonal ingredients and is very Chef driven.  He adds that they focus on “highlighting the flavors of the food, not covering them up; letting the food speak for itself.”
 
As he explained this honorable feature of the restaurant, and of Domain as a whole, I found myself nodding along agreeing.  Each course we had tasted the evening prior to the interview had distinct flavors, innovative combinations, and a lot of thought put into the execution; but they all had one thing in common: natural flavor shining through. The raw flavors of sautéed vegetables, charred meats, and seasoned poultry were truly highlighted by the spices and sauces they were cooked and plated with. Besides just complementing these star ingredients, they actually helped to bring out the authentic flavors of the meats and vegetables.  I spoke to Chef Cranford about this and explained that it was very noticeable to my guest and me that the natural flavors are spot-lighted in each dish, rather than hidden in added flavors. We found it quite interesting and impressive that he and the restaurant strive to accomplish just that. In return, Chef Cranford was proud and comforted that we were able to notice these efforts in the results.

It’s obvious Chef Cranford’s ties to this company and his position here are meaningful to him as he mentions the owners by name, discusses the way the company is run, and has such heart-felt explanations.  Speaking about recipes, Chef Cranford adds that one of his favorite aspects of the company is that anyone from the team can suggest recipes, such as specialty cocktails. Each recipe goes through Domain and is approved by Tim and Liza, assuring that each detail truly suits and represents the company they all take such pride in.

Before leaving, I asked Chef Cranford how he wishes his guests to leave feeling and after a short pause for thought, he happily exclaimed, “Anxious to come back.”  As a guest of his that evening, I can promise that he made his own wish come true. Between the immaculate service, surreal flavor combinations, and passion behind the cuisine, I was already looking for an excuse to return before I walked out the door!