Combining his own unique style with Suite & Tender’s exquisite menu created by Chef Christopher Lee, Chef Calamari serves the restaurant’s signature dishes using the freshest seasonal ingredients.

Besides serving up the delectable dishes Suite & Tender is known for, Chef Calamari is involved in every aspect of planning for in-room dining, banquet menus, reviewing specialized menu requests as well as exceptional service options.

Calamari started his career training at Tante Marie’s Cooking School, where he earned a certificate in French cooking.  He went on to start at Kimpton’s Grand Café in San Francisco, eventually becoming sous chef.  He continued to advance his skills at some of the finest dining establishments in San Francisco and the Bay Area, opening two restaurants and learning skills such as creating tasting menus.  Taking time to refine his cooking, he traveled and worked in France, where he learned more about flavors and techniques.  Before coming to Sè San Diego, Calamari was executive chef at Cielo Restaurant at Ventana Inn & Spa, Big Sur, California. While there, he focused on seasonal produce and forming key relationships with local farmers.

Calamari has received honors and mentions in various food centric television shows and magazines, such as “Rachel Ray’s Tasty Travels” on the Food Network, Condé Nast Traveler’s “Gold List 2007”, Condé Nast Traveler’s Readers Choice Awards 2006 (# 23 Hotel in the United States), San Francisco Magazine May 2006, Gourmet Magazine in 2007, 2006 and 2003, Epicurious.com October 2005, Travel + Leisure January 2007, Carmel Magazine, and others.