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Pearl People

Trey Hartinger
Executive Chef
Restaurant at The Pearl

Trey Hartinger arrived from Palm Desert in 2004, and almost immediately, became steeped in San Diego’s burgeoning restaurant scene. His combination of talent and determination landed him at buzzworthy eateries featuring acclaimed local chefs. Now, as Executive Chef at The Pearl Hotel in historic Point Loma, Hartinger, 26, is front and center for the city’s latest trend: the neighborhood renaissance.

Hartinger’s rustic, California Coastal cuisine reflects an intuitive palate and skills strengthened under Chef Martin Batis at Azzura Point in The Loews Coronado Bay Resort, and most recently, Chef Antonio Friscia at Stingaree and Bar West. Amid those valuable experiences, Batis’ blend of Hawaiian and French cuisines inspired him, while Friscia shaped his commitment to the Slow Food Movement.

At Restaurant at The Pearl, Hartinger remains true to such regional culinary influences, and incorporates French, Mediterranean and Asian techniques. Cumulatively, they work in harmony with local and seasonal ingredients selected by Hartinger and Sous Chef Spencer Johnston, a longtime kitchen partner. Theirs is an exacting, sustainable approach, owing to relationships with Chino Farms, La Milpa, Crow’s Pass and other local producers. The result is delicious menus that are simple, soulful and committed to product integrity.

Ultimately, Hartinger’s aims to please customers through honest and vibrant culinary expression. This parallels The Pearl’s “Down to Earth, Up with Style” mantra, which promises a uniquely urbane and accessible experience for all guests.