Kurt Waefler CEC, CCE

Swiss-born Chef Waefler attended culinary school at Gewerbeschule der Stadt Bern in Switzerland before making his debut in Park City, Utah at Adolph's Restaurant as a Sous Chef.  One year later, he opened a second restaurant for Adolph as the Chef de Cuisine, where he had the opportunity to cook for the U.S. Ski Team and celebrities including Adam West, Sonny Bono, Donnie and Marie Osmond, Barbie Benton, and many others.

Chef Waefler then moved to Southern California where he became the Chef de Cuisine at Le Pavillion Restaurant at the Town & Country Hotel, and later accepted the Executive Sous Chef position.  From there, he moved to the esteemed San Francisco One Hilton Square as the Executive Sous Chef.  Next, he welcomed the opportunity to open the San Diego Design Center to cook for interior designers from all over the world.  During that time, he received recognition from Bon Apetit, San Diego Magazine, Ranch & Coast, La Jolla Light, and other magazines for his creative menu and incredible food.  Chef Waefler later opened the Pan Pacific Hotel, which specialized in Asian fusion cuisine, where he worked with Alan Wong.

Chef Waefler's career took on new challenges when he joined the UCSD catering team, where his staff consisted primarily of students he trained to cook.  This exposure to an academic environment developed his initial interest in teaching.  Chef Waefler then accepted the position as Executive Chef Instructor to teach at the California Culinary Academy in La Mesa, which later became the San Diego Culinary Institute.  For the past 15 years to present, he has taught and trained students who have become some of the top Chefs in San Diego.

Other accolades include recognition as the 2009 ACF Chef of the Year, being a Celebrity Judge at the San Diego Bay Wine + Food Festival, serving as Treasurer of ACF Chefs & Culinarians of San Diego, and founding New Energy Harvest Gluten-Free Products.

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