About
Executive Sous Chef Todd Bencivenni hails from Glen Ridge, New Jersey. Chef Todd oversees the culinary operation of all three restaurants at the Intercontinental San Diego – Garibaldi, Vistal, and Layover. Raised on his families authentic Italian cooking he graduated from The Johns Hopkins University and has cooked across the country from New York and Denver to Southern California. His culinary resume is quite impressive including stints at ESCA, NYC under the James Beard Award Winning Chef James Pasternack. Denver’s Le Grand Bistro and Oyster Bar, rated one of 10 Best New Restaurants, and our own local Café Chloe. In the Fall of 2015, Chef Todd joined The Pearl Hotel and restaurant, Eat @ The Pearl, leading a culinary team at the hip boutique hotel in Point Loma, San Diego. 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 restaurant Oceana Restaurant.
See me at:
Grand Tasting
