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Double
Standard Kitchenetta

 

Opening the doors in 2015 in the heart of the Gaslamp district in San Diego, Double Standard continues to showcase a menu influenced by regional traditions throughout Southern California and inspired by Italian flavors. The Kitchen lead by Executive Chef Christopher Gentile, creates new and exciting experience with high quality ingredients and some of the most show stopping presentations in San Diego. 

The menu changes weekly to showcase the season's freshest ingredients sourced from local farms and fishermen. Inspired by modern California flavors with an Italian twist, Double Standard is the perfect choice for a memorable evening. 

 

At Double Standard, we've made it our mission to only use the highest quality ingredients in our cuisine.

We source our produce, seafood, steaks, and poultry locally, and our menu changes weekly to incorporate the freshest seasonal ingredients available. 

Quality
Ingredients

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The Chefs

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Chris Gentile, Executive Chef

Chris’ passion for cooking is deeply rooted in his creative fervor and appreciation of the beauty that lies in shared experiences. After staging with several culinary influencers including Thomas Keller, Sean Brock and Eric Ripert, he’s tapped into the importance of inspiring the next generation of cooks and wants to continue to push his boundaries as a chef and restaurateur.

The Southern California landscape continues to inspire Chris in many ways through the food and culture of surrounding cities including Los Angeles and Tijuana. Chris is constantly fueled by the way San Diego’s ocean, terrain, and vegetation lends itself to fresh seafood, herbs, and vegetables. While much of his day is spent inside the kitchen, Chris tries to get outside as often as possible and can be found foraging for wild herbs, fishing, barbecuing and trying his hand at disc golf.

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Brandon Sloan, Chef de Cuisine

Brandon made his entry into the local industry by working under John Bautista at the former Kitchen 1540 in Del Mar’s L’Auberge as a hot line chef. It wasn’t long before he climbed the ranks to Chef de Cuisine and eventually moved with Chef Bautista to George’s at the Cove, where he’d continue to learn under esteemed Chef Trey Foshee.

Brandon’s career path has fueled his passion for the constant buzz and challenge that working in the kitchen presents. He is continuously motivated by the pressures and energy of working in the restaurant industry and looks forward to growing as a both a chef and restaurateur. At Double Standard, Brandon is inspired everyday by the chefs he collaborates with and enjoys creating dishes that challenge the palates of each guest.

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Shane Cartularo, Sous Chef

Raised in his family's restaurant Chef Shane Cartularo’s passion for food comes directly from his culinary roots. Originally from Vermont, Shane’s earliest memories in the kitchen are those of he and his grandpa rolling “perfect dough balls” together.

In search of opportunities outside of the kitchen, when college approached, he headed west and enrolled at Montana State University. With every intention of stepping away from his culinary foundation, Shane found himself drawn right back into it. At MSU, he studied Sustainable Food and Bio-Energy Systems with a focus in Crop Science and Production. This peaked his interest in food, natural flavors, and the importance of farm-to-fork.

As a chef at Double Standard, it is the constant chase of finding a balance between culinary arts and the importance of sustainability that fuels his desire to cultivate fresh food and create lasting relationships with farmers and guests.