Blue Bridge Hospitality (Leroy’s Kitchen + Lounge, MooTime Creamery, Village Pizzeria, Lil’ Piggy’s Bar-B-Q, Coronado Coffee Company, and Liberty Public Market) opened doors to Coronado’s only existing tried-and-true steakhouse, the collective’s sixth individual concept, Stake Chophouse & Bar. Prominently situated in the heart of Coronado’s iconic village, the stunning 4,600 square-foot, second-story venue is located at 1309 Orange Avenue and offers San Diegans and visitors alike a modern take on the classic chophouse of decades past. Allowing guests to indulge in a variety of offerings, versus more traditional, larger-style entrée portions, Executive Chef Tim Kolanko’s menu includes a number of share-friendly filets, chops and dry-aged prime steak, an expansive selection of ice cold shellfish & crudo, healthy salads and rustic, wood fire-roasted side dishes, in addition to a handful of freshly composed seafood entrées.
ABOUT EXECUTIVE CHEF TIM KOLANKO:
Executive Chef Tim Kolanko’s wide breadth success is anchored in more than 20 years of culinary experience, working and training under several of the nation’s most respected industry innovators.
Like many great chefs, Chef Kolanko began his career in the heart of the house, washing dishes while moving through the ranks from the ground up. With a degree in Culinary Arts from Grand Rapids Community College, Tim spent several eye opening months backpacking throughout Western Europe before landing a job in the kitchen of the legendary Tapawingo restaurant in Ellsworth, Michigan in 2000. There, under Executive Chef Stuart Brioza (Food & Wine’s “10 Best New Chefs” in America in 2003), Tim began to develop his own unique style of cooking, blending simplicity with seasonal and local foods. With an opportunity to spend the following winter cooking in Aspen under Executive Chef Charles Dale (Food & Wine’s Best New Chef, 1995; James Beard Foundation nomination for Best Chef in 1998 and 1999), Tim left Northern Michigan and made his way west to one of Aspen, Colorado’s most luxurious restaurants, the former Renaissance.
In 2002 Tim was invited to be a part of the opening culinary team at La Jolla’s The Lodge at Torrey Pines under Executive Chef Jeff Jackson, and in 2005, he was promoted to Chef de Cuisine of A.R. Valentien, the signature restaurant within The Lodge’s Five Diamond boutique hotel. Here he spent the next seven years refining his fresh, ingredient-driven cuisine.
Tim Kolanko joined Blue Bridge Hospitality in 2013 as the overarching Executive Chef, and over the next few years he’ll continue to spearhead the culinary programs as the collective continues to grow and move forward in expansion.
ABOUT CHEF DE CUISINE ANDREW KEDZIORA:
Andrew Kedziora spent his first few years in hospitality working in the kitchens of Philadelphia before moving to Morgantown, West Virginia to help his brother run a neighborhood pizzeria. After five years, he was ready to further pursue his career as a chef, and decided to take a leap by re-locating to San Diego, California. Andrew quickly landed a job alongside Executive Chef/Partner Deborah Scott of the Cohn Restaurant Group, and spent the next two years honing his skills in the kitchen of Little Italy’s famed Indigo Grill. In 2011, Andrew accepted a position at San Diego’s quintessential white-tablecloth bay-view eatery Top of the Market, before joining French-trained chef Paul Arias at Pacific Beach’s upscale seafood market and restaurant The Fishery. After three years learning about precision and technique, he then jumped at the opportunity to venture north to stage under one of California’s most influential chefs, Daniel Patterson at the Michelin-starred minimalist California-French restaurant Coi in San Francisco.
Heading back to San Diego in 2014, Kedziora then found himself working alongside Executive Chef Tim Kolanko as the opening sous chef of Coronado’s sleek, high-end steakhouse, Stake Chophouse & Bar. Just one year into the job, Andrew was promoted to chef de cuisine, where he continues to remain inspired by the high quality ingredients and natural flavors showcased at the restaurant.