Chef de Cuisine at the Hotel del Coronado’s 1500 Ocean Discusses a Best-Selling Dish

    Photo credit: Akshay Sateesh

    Untangling the sea bass at 1500 Ocean

    Dish Deconstructed: Chef Robert Hohmann explains a top-seller at the Hotel del eatery

    On Robert Hohmann’s knuckles, you can read some of his story, translated into tattoos that represent his Sicilian, German and American heritage. The chef de cuisine at 1500 Ocean has average-sized hands—perhaps that’s why some of Hohmann’s incredible background isn’t told there. No emblems for how he learned to make bouillabaisse with PBS cooking legend Jacques Pépin. Nothing marking roles he played at famed restaurants from Thomas Keller and Mario Batali.

    You can find some of Hohmann’s personal history tucked into his menu. A son of Staten Island, for almost a year he’s led the kitchen at 1500 Ocean, the upscale seaside restaurant at the Hotel del Coronado. We got him to talk about the inspiration behind a best-selling dish there.

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    Originally from upstate New York, Dani Schwartz has lived in Coronado since 1996. She is thrilled to call Coronado home and raise her two children here. In her free time enjoys hitting the gym, reading, and walking her dog around the “island.”Have news to share? Send tips, story ideas or letters to the editor to: manager@coronadotimes.com