Gavin Schmidt

Gavin started his culinary career at a young age, washing dishes at a neighborhood bistro on Bainbridge Island, Washington.

While working on his Bachelor’s Degree in chemistry, he continued working in kitchens and soon realized his true passion. He left college and headed to San Francisco to work as Sous Chef in such kitchens as Aqua, Elisabeth Daniel, and the Fifth Floor. Eventually, Gavin found himself as Executive Chef of the Mobil four star Campton Place Hotel where he oversaw one of the city’s top fine dining restaurants.

Then Schmidt was off to reunite with Daniel Patterson as Chef De Cuisine of Coi Restaurant, receiving two stars from the Michelin Guide as well as four stars from the San Francisco Chronicle. Later, he moved South to head up the kitchen of Blanca restaurant, where he introduced San Diegans to his modern take on farm-to-table cooking. While at Blanca, Schmidt was named one of the top ten chefs in San Diego, and received four stars from the San Diego Reader. He was also named “best of the best” by Candice Woo of San Diego magazine. Blanca closed in August of 2011.

Gavin has been with Corners Tavern since the opening in 2012. Working with local farms and ranches, his cuisine focuses on seasonally driven American cuisine in a casual environment.

Gavin Schmidt
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