Chef Jay Payne is a graduate of the Culinary Institute of America. Following his apprenticeship under Chef Herloss at The San Diego Yacht Club, he expanded his culinary excellence and perfected his personal style of cuisine through culinary roles with the esteemed Hyatt family, including San Diego’s Hyatt Regency La Jolla. There, Chef Jay led the kitchen as Executive Chef of Café Japengo. Ecstatic to continue his work with the Hyatt family at Sally’s, Chef Jay describes his culinary style as creative and cutting edge, allowing his extensive knowledge of current market trends and his formal education to construct exquisite menus. A plate is work of art, and Chef Jay believes working with food should celebrate ingenuity, revolution and community. With Southern California’s bounty of fresh seafood and waterfront access straight to the marina, Chef Jay’s menu additions will highlight seasonal ingredients with a sense of inspired sophistication.
“I’m thrilled for this opportunity and excited to be a part of the Sally’s team,” said Chef Jay. “As a San Diego native, I’m proud to cook in my hometown and showcase the restaurant’s signature coastal flavors while introducing guests to my style of cuisine.”