Marc Brislin

Executive Chef Of Blue Wave

The Executive Chef at the Best Western Island. A Four teen  year veteran of the San Diego culinary scene Chef Brislin has put in his dues at some of the counties finest dining facilities.

Starting with the Country Club of Rancho Bernardo where he worked under friend and mentor Chef Leigh Handel. When Chef Handel opened her first Restaurant in 2000 she brought Chef Marc along as her Sous Chef.

fter a time Chef Marc made the move to Humphrey’s by the Bay, one of San Diego’s Best loved restaurants and live music venues. Under the guidance of Chef Paul Murphy, Chef Brislin honed his skills as a Sous chef of the ever evolving full service hotel restaurant.Banquets, Concerts, Wine dinners and Sunday Brunch all part of this invaluable experience.

Four years later Chef Brislin was recruited by the Palm Restaurant group. Working in there newest restaurant, in the heart of down town San Diego. This was a great opportunity to work with chefs, Tony Tammero, Brian  MaCardel  and John Niece, three chefs from the fine dining’s  classic  style of service.

In the summer of 2007 Chef Brislin was given the chance to Take over as Executive Chef at the Best western Island palms, and return to Bartell hotels.

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