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Double
Standard

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

I have always loved cooking. I started cooking as soon as I could reach the stove. When I was 11 or 12, I would put a chair up against the stove and stand on it to cook my family breakfast every morning. I got my first restaurant job at the age of 14 as a bus boy at a small beach grill in Vero Beach, Florida. One day, the fry cook didn’t show up so I filled in for him and ever since I’ve been in love with cooking. I’m very passionate about my expression of food, and how the dinner reacts to every aspect of the meal. I don’t want anyone to just come to Double Standard to eat. I want them to come for the experience. In my time working up the ranks in the cooking world, I’ve worked and staged under some of the best chefs in the nation, including multiple Michelin stared chefs. I hope to bring that experience and passion to every single guest at Double Standard and make a memorable experience that will have you wanting more.

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Brandon Sloan, Chef de Cuisine

When I was young and trying decide the career path I wanted to go down, I would never could imagine I would be a chef. After many years of trying different jobs and learning different aspects of the restaurant industry, I realized that there is no better fit for me than in the kitchen. The moment I joined culinary school and decided to dedicate my life to the kitchen, I was hooked. I wanted to learn every technique, try every food I could taste, and learn the ways of the kitchen culture. Being from Saint Louis, I learned home cooking and comfort food, but I could never imagine being able to learn how to cook with refinement and elegance like some of the chefs I looked up to as a kid. After finishing culinary school in Scottsdale, Arizona, I received my first cooking job and my mind was introduced to a new world of creativity, hard work, and flavors. Seeking out fresh seafood and new ideas on food, I found myself in San Diego where I began to really find my way of cooking. After many years of working the line and study, I ended up in a position as chef at Double Standard. A place where I can represent myself through the food and hopefully make an impact on the way others feel about food.