a plate of food

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.

  • a man wearing glasses

    Ricardo Heredia

    Chef Ricardo Heredia comes to the culinary team at InterContinental San Diego as Chef de Cuisine, bringing with him numerous accolades and experience in ventures across the globe. At the helm of both Garibaldi, the Sardinian and Sicilian inspired bayfront rooftop restaurant located within the hotel, and Vistal, the Baja California inspired restaurant also located within the InterContinental San Diego, Ricardo has a passion for innovation and sustainability that is seen in both restaurants. A creative leader, Chef Ricardo reinvigorates the menus at both concepts through inventive, visually stunning presentations and signature dishes.

    Prior to joining the culinary team at InterContinental San Diego, Chef Ricardo has worked alongside celebrity chefs Mary Sue Miliken and Susan Feniger, and has worked closely with revered Chef Jose Andres, serving as Executive Chef at Andres’ Vegas concept, China Poblano. Passionate about using food for good, Chef Heredia’s was also a part of the five person team at Think Food Group who created systems and executed food for 3 million people after the devastating Hurricane Maria in Puerto Rico in October of 2017.

    As Chef de Cuisine at Vistal, the Baja California inspired restaurant located within the InterContinental San Diego, Chef Ricardo Heredia combines bold regional flavors, local seafood and fresh produce to create a stunning lineup of brunch, dinner, dessert, and cocktail menus. His experiences journeying throughout Baja Sur, Mexico, and California working with Chefs Javier Placencia, Flor Franco and Drew Deckman helped fuel Chef Ricardo’s mastery of Baja Med Cuisine and cooking with open fire.