A Taste of the Talented Young Chefs in San Diego

San Diego restaurants are home to some of the greatest chefs in the nation.

From local favorites Chef Deborah Scott of the Cohn Restaurant Group's Kemo Sabe and Indigo Grill and Chef Damon Gordon at Quarter Kitchen within the Ivy Hotel to internationally known Chef Nobu Matsuhisa of Nobu at the Hard Rock Hotel, you'll find supreme culinary talent behind-the-scenes at the best restaurants in San Diego.

The San Diego dining scene is on its way up - but has yet to hit the high of such metropolitan cities as New York and San Francisco. In honor of the young, yet accomplished, local palate, we've selected our top twenty and thirty-something chefs.

Get a good taste of these young and talented San Diego chefs.

Jason Maitland - Arterra
Jason just returned from a dinner at the James Beard House in NYC in August and is cooking up an exotic new fall menu for Arterra. At only 28-years-old, Jason Maitland is one of the youngest executive chefs in the worldwide Marriott Corporation, and also serves as a consultant for the Marriott Corporation in Japan and San Francisco.

Danny Banister - Red Marlin
At the French Culinary Institute, Bannister studied and worked with great chefs like Jaques Pepin, Alain Sailhac, and Andre Soltner. Back in San Diego, Bannister worked at such top San Diego restaurants as Laurel, Third Corner, Island Prime, and Pamplemousse Grille. At only 29-years-old, Bannister is now the Chef de Cuisine for Red Marlin at the Hyatt Mission Bay, and the Vice President of the San Diego Chefs Celebration. (pictured)

Todd Nash - Dakota Grill
San Diego native Todd Nash is the Executive Chef of Dakota Grill and Spirits, at just 29-years-old. He was trained mainly in French-style cooking at the California Culinary Academy in San Francisco, and has since worked at San Diego restaurants Laurel and Dakota Grill and Spirits. One of his favorite dishes at Dakota Grill is the Pork Prime Rib, roasted and smothered with apricot whole grain mustard glaze, served with garlic whipped mashed potatoes.

Paul Niles - Thee Bungalow
Straight from the Art Institute of Phoenix, Niles worked at San Diego's RA Sushi Bar, Paradise Point Resort and Spa, and Blue Point Coastal Cuisine, where he "fine-tuned his skills in the preparation of seafood dishes and French cuisine." This journey lead to his current position as the 31-year-old Executive Chef at Thee Bungalow. (pictured)

James Stephenson - Gaslamp Strip Club - A Steak Place
At 21, James moved to Miami and was hired as Chef De Cuisine by Miami's celebrity chef Mark Milletello. He worked by Milletello's side for 3 years, was voted one of the best young chefs under 30, and invited to the James Beard House. Once in San Diego, James immediately joined the Cohn Restaurant Group. Now at 33-years-old, James is the General Manager and Executive Chef of The Gaslamp Strip Club.

David McIntyre - Crescent Heights Kitchen & Lounge
A protégé of Wolfgang Puck, Chef David McIntyre most recently consulted on the opening of the award-winning Cut in Los Angeles. Prior to that, he spent eight years at Spago in Beverly Hills. Now 33-years-old, Executive Chef David McIntyre is celebrating the grand opening of his new San Diego restaurant Crescent Heights. Main photo - David McIntyre with Crescent Heights salad

Jason Gethin - Mister Tiki
Jason earned his degree from the Culinary Institute of Louisiana, and furthered his education at Johnson & Wales in Charleston, South Carolina. When Jason arrived in San Diego, he worked at Roppongi in La Jolla and The Prado at Balboa Park as well as the catering department. Now at 34-years-old, Gethin is the Executive Chef at Mister Tiki Mai Tai Lounge. (pictured)

Ryan Johnston - Whisknladle
This year Whisknladle opened in downtown La Jolla by young business partners, Arturo Kassel and Ryan Johnston, both in their thirties. Their concept has been praised by locals and food critics, and has been recognized by Conde Nast Traveler as one of 105 "Hot Tables" in the world. At 34-years-old, Ryan is the Executive Chef of Whisknladle.

Martin Gonzalez - Acqua Al 2
At 35-years-old, Martin boats the eight year run of his beloved Italian eatery in the Gaslamp. Already having traveled to Florence, Italy, completing Florentine culinary school and opening Florence's famous Acqua Al 2 sister restaurant in San Diego, he is expanding into the East Village and opening an intimate wine bar late 2008.

Brian Malarkey - Oceanaire Seafood Room
Everyone's favorite local celebrity, Brian Malarkey just turned 35-years-old, and is known for his run on national TV as Top Chef 3 Miami Finalist. At home in San Diego, Brian Malarkey is the Executive Chef and Partner at The Oceanaire Seafood Room.