Marisi’s new chef hosting Friends of James Beard dinner in March

It’s been more than a decade since a local chef hosted a Friends of James Beard dinner in San Diego. Now, one of the city’s newest chefs — Cameron Ingle at Marisi in La Jolla — is bringing it back.

In March, Ingle will prepare a five-course, $350 meal, with all proceeds benefiting the James Beard Foundation, a New York nonprofit dedicated to celebrating, supporting and elevating America’s food culture.

Before landing at Puesto’s Italian restaurant Marisi last August, Ingle spent four years working as a sous chef and private dining chef for Michelin two star chef Dan Barber at Blue Hill at Stone Barns in Tarrytown, N.Y. Over the past 23 years, Barber has earned 12 James Beard awards, including the 2017 prize for outstanding restaurant leadership. Before Blue Hill, Ingle also worked for Ori Manashe at Bestia and Bavel in Los Angeles and for Michelin three star chef Thomas Keller at Bouchon Bistro in Yountville.

Born and raised near Detroit, Ingle grew up working in his family’s Italian restaurant. He’s a culinary adviser to the White Buffalo Land Trust for regenerative agriculture in Lompoc, an advocate for sustainable farming and an avid hunter. He and his wife live in Del Mar.

Ingle talked about his culinary journey and the upcoming dinner in a recent interview.

Q: What brought you to San Diego last summer?

A: I had another opportunity on the Central Coast that brought me back out here, but it didn’t pan out as I wanted. The Puesto team reached out, and they had a great reputation, plus it’s a beautiful restaurant. A lot of my childhood was doing Sicilian events and growing up in Italian restaurants. This is a return to my roots. I get to cook the food I really enjoy eating on a daily basis, and I like that a lot.

Q: You’ve worked for some of America’s greatest chefs. What are some lessons you learned from them?

A: When I’d been working for Dan (Barber) for a month-and-a-half, he handed me this grain, an Egyptian purple barley, and told me to make something with it. I was intimidated. He said, you’re the only cook in America to have this grain and you’re a cook, so cook. It was a light-bulb moment. I am a cook. So I boiled it with salt, and it was delicious. It’s about understanding that simplicity, and that a vegetable or grain is good on its own.

Q: How have you put your stamp on Marisi since you arrived?

A: Marisi was already a phenomenal restaurant when I got there, so the goal isn’t to change Marisi’s identity. My goal is to try and push it to the next step of us not just being a really great restaurant but a phenomenal restaurant. I want to dial in on things like honing the (foods of the) regions of Italy and making whole grain pastas and breads.

Q: What are some dishes you’re working on now?

A: I’m working on a veal Milanese for spring, and I’m excited about that. I will also launch some new pasta but want to keep that under wraps for now. I’m a huge fan of chicories and bitter greens. One dish I always go back to that my Mom makes me on my birthdays is Parmesan broth in escarole soup. That’s something I will incorporate into a dish.

Q: Why was it important to you to host the James Beard dinner?

A: This is the next step for Marisi, to get that level of excellence we’re reaching for. I’m excited to be working with James Beard Foundation and everything they are doing for small independent restaurants and lesser-known chefs. I haven’t made it to the next level yet, but I’m phasing really hard to get there. It’s super exciting, and I’m excited for our team and for San Diego.

Q: What can diners at the Friends of James Beard dinner expect to find on your menu?

A: I don’t know the menu yet, but we chose a springtime date, which is my favorite time of year to cook because it’s a time of rebirth for things like morel mushrooms, ramps and green garlic. I’ll also try to focus on regenerative agriculture as a huge component and will try to utilize some things from the White Buffalo Land Trust.

Friends of James Beard Dinner at Marisi

When: 6 p.m. March 20

Where: Marisi Italian Restaurant, 1044 Wall St., La Jolla

Tickets: $350 per person (reservations required)

Online: opentable.com/r/marisi-la-jolla

pam.kragen@sduniontribune.com