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A Culinary Vision

  • Head shot of Chef Franck Tasic posing in black chef's apron

    Executive Chef Franck Tasic

    Exceptionally innovative and passionate about food, Chef Franck Tasic brings years of luxury hotel culinary experience to his role as Executive Chef for the InterContinental Hotel in San Diego, where he oversees Garibaldi, Vistal, and Layover. Hailing from France, Chef Tasic’s cooking style blends traditional French cooking techniques with a more modern California approach, highlighting seasonal produce and ingredients. Chef Tasic has had many notable accolades throughout his career, including the opportunity to make over-easy eggs for President Barack Obama, which were flown in on Air Force One.

  • Chef Todd posing in white chef jacket with a pin-striped apron

    Executive Sous Chef Todd Bencivenni

    Executive Sous Chef Todd Bencivenni comes from Glen Ridge, New Jersey. Raised on his family’s authentic Italian cooking, he has cooked across the country, from New York and Denver to Southern California. In 2015, Chef Todd joined The Pearl Hotel and its restaurant, Eat @ The Pearl, leading a culinary team at the hip boutique hotel in Point Loma. The next step in Todd’s career was to the 300-room Catamaran Resort and Spa, where he served as Chef de Cuisine of the fine dining destination, Oceana Restaurant, before his move to the InterContinental Hotel in San Diego as Executive Sous Chef.