People
Executive Chef Simon Dolinky
Saltbox Mixologist Erin Williams
Kimpton Master Sommelier Emily Wines
Kimpton Master Mixologist Jacques Bezuindenhout
Executive Chef Simon Dolinky
Famed for his fun-loving New American menu and near-obsession with local ingredients, the well-traveled and highly regarded Simon Dolinky has made Saltbox and San Diego home.
Dolinky's journey started with childhood trips to the Madison, Wisconsin farmers' market, where the dedication to fresh produce struck a very young nerve. His career started in Milwaukee under the tutelage of James Beard Award-winning chef Sanford D'Amato, followed by immersive culinary experiences in Madrid and New Orleans. When it was time to chart a new course, Dolinky set his sites on Southern California specifically for the organic small farm movement that was thriving here.
Ask to name his favorite local ingredients, Dolinky enthuses about the Santa Barbara deepwater Spot Prawns, So Cal's all-natural beef, local artisan olive oils and California's already famous avocadoes. He doesn't trust labels and has a habit of visiting his suppliers in person.
The local atmosphere also influences his menu. "The Gaslamp neighborhood is rambunctious and outgoing," says Dolinky. "The food has to stand up to that. So I tend to like big, loud flavors."
San Diego has already made Simon's Beef Cheek Tacos and Lobster Corn Dogs local favorites. And he's just getting started. To see what other New American foods Chef Dolinky is cooking up, check out the menu.
Saltbox Mixologist Erin Williams
Having learned how to make a perfect Manhattan for her grandfather at a very young age, Erin Williams continued to hone her craft, mixing old school precision with the innovative mood of the new Cocktail Culture
The Los Angeles native left Hollywood for New York, taking a job at the Pegu Club, called "The Best Bar in the World" by people who would know. Williams learned the art of cocktails and job of bartending from Pegu's award-winning mixologist Audrey Saunders. She emerged as an expert in her own right, winning the regional award in the 2007 Finlandia Vodka Cup, then being selected as a Cointreau Brand Ambassador and mixologist.
Williams returned to Southern California, bringing her handcrafted cocktails and bartending experience to Saltbox, where she works closely with Chef Dolinky to create the perfect marriage of food and spirit.
Whatever her customers are in the mood for, she hopes she can coax them into trying something unexpected. "If you ask for a Cosmopolitan, I'll make you the best damn Cosmo you've ever had." says Williams. "But given an idea of what you like, I might recommend something you'll like even better."
For an idea how Erin Williams shakes it up, ask your bartender for an Off the Beet'n Path.
Kimpton Master Sommelier Emily Wines
Emily Wines' lifelong passion for wine started in her hometown of Seattle and followed her down to San Francisco and a job with Kimpton Hotels and Restuarants. She was quickly promoted to Wine Director of Kimpton's Fifth Floor restaurant in 2005. During her tenure, Fifth Floor's wine list earned the prestigious Grand Award from Wine Spectator magazine, and the restaurant was nominated for the Outstanding Wine Service award by the James Beard Foundation
In 2008, Emily Wines became one of only 96 people in the United States to earn the designation of Master Sommelier. She was awarded the prestigious Remi Krug cup for passing all three sections of the certification exam on her first attempt, one of only two women to achieve this remarkable feat.
For Saltbox, Emily has assembled a wine list to compliment Chef Dolinky's menu. Short by design and carefully selected, her Saltbox wine list is easy to choose from and hard to go wrong with.
Kimpton Master Mixologist Jacques Bezuindenhout
Jacques began his career as a bartender in the mid-90s, working in bars and restaurants in his native South Africa before moving to London, where the making of drinks is considered a profession rather than a job. A graduate of the prestigious BAR program, directed by Paul Pacult, Steve Olsen, Dale DeGroff, Dave Wondrich and Doug Frost, Bezuindenhout would relocate to San Francisco where he became the opening consultant for a number of respected bars and restaurants.
Most recently, Jacques has taken on the role of Master Mixologist for Kimpton Hotels & Restaurants' nearly 50 restaurants and bars throughout the country As the chief consultant for Kimpton's brand-wide beverage program, Jacques oversees the company's individual and national spirits menus and works closely with newly opened Kimpton restaurants and bars on training staff and developing cocktails that reflect each individual location and concept.
