La Valencia is called The Pink Lady because it’s a classic property, all regal and grapefruitish on the casual bend of La Jolla’s iconic Prospect Street. When new owners announced a $10 Million renovation that included closing down the legendary Whaling Bar (soon to be reborn as Cafe La Rue), big chef news was expected. First they landed Paul McCabe, a good chef and a restless one. Less than six months into the job, he left to take over T.Cook’s at the Royal Palms in Arizona.
Insiders say La Valencia was floored/surprised/aghast at the departure. So the search began anew and now they’ve got their man.
Daniel Barron, former chef de cuisine at Blue Pointe Coastal Cuisine in Downtown, will take over. San Diego Mag reported yesterday that he had the offer, and last night he accepted to make it official. After leaving Blue Pointe a couple years ago, Barron attempted the pop-up dinner market with his Evolve Cuisine. It was some inspired food. But pop-ups are tough. Real tough. The molecular gastronomy advocate (he once served me ahi tuna on a stick, wrapped in cotton candy—and it was excellent) signifies that the Pink Lady’s owners are gearing up for her progressive, risk-taking era.
Chef Daniel Barron
