More About Waterbar
Waterbar was born of a deep appreciation for and understanding of the free-spirited creativity, fresh cuisine, and approachable culture unique to California’s southern coastline.
Read more below about our perspective on food, beverage and culture that helps to create an unforgettable dining experience at Pacific Beach’s premiere oceanfront venue.
The “social seafood” construct that forms the foundation for Waterbar’s concept would not be possible without a distinct and thoughtful appreciation for every ingredient. With an eye for sustainability, our culinary team leverages unique artisan and local products to create masterful, timeless and trend-setting dishes from scratch, ensuring that only the freshest and most flavorful food is served to every customer.
Our commitment to excellence is marked by an ability to correctly position both products and personnel to the benefit of every guest. From sip to savor to service, we choose to focus on the development of a “craft culture,” a culture marked by the enjoyment of artisan wines, local, regional, and international brews, and both classic and progressive cocktails – all perfectly paired with delicate yet approachable dishes.
As a native of Salinas, California, Brent Noll never dreamed he could make a career out of food and drink. Thrown into “the industry” as a sophomore in high school, Brent started working in the “dish pit” at his mother’s small, neighborhood restaurant. After attending San Diego State University Brent returned to the Bay Area where he worked the fine dining scene and focused on learning the intricacies of food, beverage, and hospitality. It was here he discovered his passion for wine, which ultimately led him to earn his certification as a professional Sommelier. Brent then returned to San Diego and jumped into the management game at several well known San Diego restaurants, where he proceeded to develop and maintain an “award-winning wine list” (according to Wine Spectator magazine). Brent brings his breadth of passion and knowledge to the all-new Waterbar in San Diego as its General Manager.
Steven Lona’s years of networking and experience have formed a special platform on which to honor the time invested in him by mentors, and upon which to continue to invest in the future of the next generation of chefs. For Steven, “food is love.” It is “one of the most timeless ways to preserve and create memory and culture”, a philosophy that he looks forward to bringing to his new role as the Executive Chef of Waterbar. In this role Steven plans to incorporate his passion for whole farm cooking and responsible sourcing, and to utilize his dedication to supporting local farmers and fishermen to create an innovative and welcoming menu inspired by the fish markets, the farms, and the seasons.