What’s cooking with Chef Hanis Cavin!

When looking at events on Facebook I was glad to see Chef Hanis was having a cookout event here in San Diego. It was the same time as my book signing so I called to give my apologies for being busy and asked to meet for an interview. Funny thing, we both had each other’s numbers in our phones from way back in the Dakota Grill days in the Gaslamp 2000 or so. We have been in some of the same chef circles and I was curious to see what’s new and learn a bit more of his journey. He’s been living and working in Amboy, Washington, a peaceful place a bit different from urban San Diego, and was here for the cookout at Carnitas Snack Shack.

How did he decide to become a chef? In high school in University City he took home economics. When they had projects he easily managed the schedules and team, and very much enjoyed it. He followed that with Culinary Arts at College of the Desert. Followed by the program at the New England Culinary

Institute in Vermont.

Hanis’ Career Path: Hanis’ first position in 1992 was at American Seasons on the island of Nantucket. 1993 he returned home to his beloved San Diego and worked at Top of the Market. Hanis’ first Executive Chef position was in 1994 opening Moon Doggies, La Jolla.

Continuing on, Hanis ran the helm at the following well known restaurants:

2000-2004 Dakota Grill

2004 Hilton Gaslamp

2004-2006 Pacific Coast Grill

2006-2010 Kensington Grill

Awards: 2009 Chef of the Year

2011-2018 Owner / Co-founder: Carnitas Snack Shack

2018-2020 Partner / Co-founder: Pioneer BBQ with Cohn Restaurant Group With the pandemic, Hanis headed to Spo - kane to work with the Chad White Hospitality Group as well as the Eat Good Group where he oversaw multiple restaurants and mentored the Chefs.

With restaurants reopening, I asked Hanis about the future of dining:

“Food is coming back,” he said. “Many people now in the industry are without professional training, so it is up to the experienced Chefs to teach the young cooks/ chefs.” Hanis’ desire is to pay forward his knowledge and skills to better the dining experience to all San Diegans. Hanis is now consulting to help restaurants to continue the growth of their businesses.

Hanis is bringing back his love of cooking and sharing his passion at such places as North Park Famer’s Market on Thursdays. Stay tuned for more exciting developments on where Hanis will be cooking through-out our wonderful city of San Diego.

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San Diegans’s use of computer devices is as ubiquitous as our car culture. And like our cars, our data-driving machines sometimes break down. That’s when we scramble for a reliable and honest mechanic.

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Located near the crossroads of Mission Gorge and I-8, at 10433 Friars Road, those who bring their computer-repair needs to SD Bytes eventually square up with similar five-star Google reviews:

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