Chef Adam Cho took the helm of Mistral at Loews Coronado Bay Resort this summer. He is a 5-year veteran of the Loews Hotels culinary team. He returns after intensive training in Japanese-style seafood dishes and sushi while overseeing the San Diego outpost of Katsuya. Chef Cho, who is a graduate of the prestigious Le Cordon Bleu culinary academy, has worked in restaurants and hotels across the country, including time spent under the auspices of Todd English at Olives in New York City, where he found a taste for Mediterranean-style cuisine.
At Mistral, Chef Cho will blend his collection of sweeping cultural experiences into a global-fusion menu that highlights his penchant for tapas-style small plates, Mediterranean flavors and his new-found love of seafood.
The menu includes small plates such as the Scallop & Yellowtail Ceviche, made with yuzu, white peach and Serrano chili as well as decadent entrees such as Beef Cheeks with Korean-style demi-glace along-side daikon, carrot and potato. Keeping with the tradition, Mistral Bar will feature signature craft cocktails and an extensive wine by the glass list as well as sommelier-recommended vintages from our wine room.
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