{"id":7609,"date":"2016-07-11T18:40:09","date_gmt":"2016-07-12T01:40:09","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=7609"},"modified":"2016-07-11T12:42:00","modified_gmt":"2016-07-11T19:42:00","slug":"summer-editors-pick-new-chefs-in-town","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=7609","title":{"rendered":"Summer Editor’s Pick: New Chefs in Town"},"content":{"rendered":"
\"Chef

Chef Peter McNee, courtesy photo.<\/p><\/div>\n

I\u2019m looking forward to tasting what two new executive chefs will bring to our region\u2019s excellent foodie scene.<\/p>\n

Chef Peter McNee<\/a>\u00a0comes to Convivo restaurant and bar<\/strong><\/a> at the newly renovated and reopened Santa Barbara Inn<\/a>\u00a0(1029 Orilla Del Mar). Describing his style of food “Nomad Italian,” which \u201cdraws from different styles and traditions along the way,\u201d McNee comes from the well-regarded \u201cIll Fornaio\u201d group of restaurants, so I can\u2019t wait to taste what he brings to Santa Barbara (convivorestaurant.com<\/a>).<\/p>\n

\"Outpost

Outpost Chef de Cuisine Nick Bajal, courtesy photo.<\/p><\/div>\n

I\u2019m also eager to see what Outpost at the Goodland<\/strong><\/a>\u2019s (5650 Calle Real, Goleta) new lead chef Nick Bajal<\/a> brings to the table at the laid-back eatery, which is known for its fresh coastal dishes and inspired street food. Bajal steps up as chef de cuisine after working as Outpost\u2019s executive sous chef since 2015 (outpostsb.com<\/a>).<\/p>\n

\u2014Leslie Dinaberg<\/p>\n

This story originally appeared in the Summer 2016 issue of Santa Barbara Seasons Magazine<\/a>.<\/em><\/p>\n

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