The company sends professionally trained chefs into the kitchens of busy executives, professional athletes, those with special dietary needs and just plain ol' folk who deserve a break and want a little pampering. The brainchild of two college buddies from Berkeley, David Fischbein and Tom Stiebner , Big City Chefs plans on taking the concept nationwide once the San Diego operation is well under way. They are outfitted with business cards, food containers, labels and access to the Big City Web site which will be interactive so that chefs can manage their clients and accounts online. They are then matched with clients, who also have been prequalified by Big City. Cooking preferences, location and client load factor into the pairings.
Clients can choose from menu selections predesigned by the chef or create their own.
The best part is that when all the cooking is done, the chef does all the dishes and promises to leave the kitchen spotless. Ron Zappardino is showing off the beautiful renovations at his Top O' the Cove restaurant. The refurbishment not only entailed interior sprucing but also a new garden entrance, awnings and new signage. Zappardino bought the La Jolla restaurant, located at 1216 Prospect St., in 1985 after leaving Downtown where his Frenchy Marseilles was among the center city's hottest eateries, a place to eat and be seen. The La Jolla beachside bungalow was built in 1893 and was converted into the Top O' the Cove restaurant in 1952.