The Ecology Center

A veteran of the culinary industry, Michael Vera worked his way up from pizzeria dishwasher to chef at fine dining restaurants such as Carlsbad’s Jeune et Jolie. Early in his journey, he became fascinated by fermentation—making in-house charcuterie, preserves, and pickles taught him how to enhance the flavor of certain foods by preservation, and developed his appreciation for the philosophy behind this traditional technique.

For Chef Sarah Glover, local sourcing is everything. As a traveling outdoor chef, she's constantly looking for inspiration in her surroundings—be they sea, forrest, or farm—building flavors that tell a story about the region and leave an indelible impression on herself and her diners.

Recently distinguished as San Diego's only 2022 James Beard Award nominee, “Best Chef in the West” finalist Anthony Wells has made his name through presenting intimidating ingredients in nostalgic, comforting preparations while pushing the boundaries of the familiar.