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Don't forget to check out the blog!
Don't forget to check out the blog!
Be Healthy! Fish is good for you, less than 5% fat.
Richard Staunton
Proprietor
Jim Ulcickas
Proprietor
Robert Hyman
Director of Operations/Partner
Brian Hirsty
Executive Chef
Richard Staunton
Proprietor
Jim Ulcickas
Proprietor
Robert Hyman
Director of Operations/Partner
Brian Hirsty
Executive Chef
Executive Chef
Phone: (949) 413 - 6462
Brian Hirsty
Executive Chef
While few people ever know their “true calling,” Brian Hirsty discovered his at the precocious age of seven. As a young boy growing up along the Southern California coast, he would awake before dawn to hang out with the local fishermen as they brought in the day’s catch. By the age of nine, Brian was cooking these same fish using recipes he studied from the pages of “Joy of Cooking.” And by ten, Brian had been proclaimed a chef – if only by his brother.
More than 25 years later, Brian presides as executive chef of Bluewater Grills in Newport Beach, Redondo Beach and Tustin, enabling him to exercise his deep-seated culinary expertise and passion for fish on a far bigger stage. In his five years at the culinary helm of one of Southern California’s most popular seafood restaurants, he has opened three locations, created hundreds of fresh seafood dishes and house specialties, and converted tens of thousands of first-time customers into diehard Bluewater Grill loyalists.
Beyond the growth and accolades, Brian regularly returns to the roots of the restaurant to receive fresh fish and shellfish straight off the dock at the original restaurant in Newport’s Cannery Village. He also maintains strong relationships with Bluewater Grill’s local and international fisherman and purveyors to ensure that his kitchens serve the freshest seasonal catch from around the world.
The stylishly modern new restaurant at The District at Tustin Legacy has given Brian the opportunity to experiment with a number of new specialty dishes, including Crispy Skin Barramundi with fennel and olive reduction; Alaskan Halibut with a yam-tempura crust, sweet chili glaze and glass noodle salad; and a “Small Plate” menu listing sliders, oyster shooters with Absolut® Pepper vodka, and Salt and Pepper Shrimp.
The first arena location for the Southern California Seafood Restaurant also marks the first new concession option announced as part of Honda Center’s food and beverage makeover. Read more
