Rachel King joined the pastry kitchen at NINE-TEN in July of 2013. As Pastry Chef, she has complete operational and directional responsibilities for the pastry kitchen to include infusing the lunch and dinner menus with a variety of desserts ranging from seasonal offerings using products from local artisan providers to house-made cheeses and sorbets.
Rachel was formerly with Enlightened Hospitality Restaurants, where she served as Executive Pastry Chef for a group of restaurants to include Searsucker, Burlap, Gingham, Gabardine, Green Acre and Herringbone. She also partnered with Chef and Owner, Brian Malarkey, to create a production kitchen named BaKING Co. for which she provided desserts for many local restaurants.
A San Diego native, she began working at Bread & Cie Café while attending the San Diego Culinary Institute. Following graduation in 2008, Rachel began her culinary career as a Pastry Cook at Bertrand at Mr. A’s in San Diego. From there she moved on to work and train in some of San Diego’s top kitchens including Crescent Heights Kitchen & Lounge and NINE-TEN, where she worked for a short period until 2010. She also served as pastry chef at Blueprint Café, before coming to open Searsucker with Brian Malarkey.
No stranger to the media, Rachel’s dessert creations have been noted in such publications such as 944 magazine, Forbes.com, Pacific Magazine, San Diego Magazine, Riviera Magazine, People.com, Discoversd.com, Grubstreet.com and the San Diego Union Tribune. She was named one of San Diego’s top “Sugar Queens” by Keli Dailey in the San Diego Reader. Most recently, she was nominated for one of Food & Wine magazine’s “Best New Pastry Chefs of 2013”.
Enjoy this wonderful pocast interview of our General Manager, Terry Underwood, and Pastry Chef, Rachel King, on the local Internet Radio Talk Show, THE VOICE OF LA JOLLA. It provides a very nice overview of our extensive history and core values.