Taste Bud: Meet Our New Chef

It took us years (yep, plural, as in more than two 365-day spans) to open San Diego’s largest operating restaurant in the city’s Liberty Station community. Because of that site’s historic status—the mixed-use development was built on the former Naval Training Center campus, which was formerly the largest U.S. Navy training site on the West Coast—there were many considerations that needed to be taken to maintain the integrity of the structure we took over, especially since we were installing a kitchen and seating for more than 600 diners at a time, but also a 10-barrel brewhouse with a 60-barrel capacity cellar. We put a lot of thought into every single detail at Stone Brewing World Bistro & Gardens – Liberty Station, and that goes double (if not triple or quadruple…this is starting to sound like a run-down of Trappist ale styles) for the food. We knew we’d need a special talent—someone bold, determined and committed—and that’s just what we found in our Executive Chef Thomas Connolly. liberty-tom-connelly-3