La Jolla’s Georges at the Cove has named Anna Adams as its new Pastry Chef.
The Escondido native replaces Aly Lyng, who departed the restaurant to take a position at downtown Pendry San Diego.
She was inspired to bake at a young age while visiting her uncle’s bakery in Ruiz, Nayarit, Mexico. She began working at Georges as an intern in 2015 while attending the Art Institute of California – San Diego.
Adams then became a pastry cook in 2016, an assistant to Lyng in 2019, and she was named Pastry Sous Chef in 2022.
For nearly a year during her time as Lyng’s assistant, Adams also had a stint with North Park’s Blackmarket Bakery, working overnight shifts in addition to her daily schedule at Georges.
Adams, 28, joins Foshee and Executive Chef Masa Kojima on the kitchen’s leadership team.
“I am honored to take the reins from Chef Aly, who is a trusted mentor and friend,” Adams said. “She and her predecessor Chef Lori [Sauer] were instrumental in helping me hone my craft. I am forever grateful to them, and I going to make them proud by continuing to wow our guests.”
Adams is a 2014 graduate of Orange Glen High School. She earned an Associate of Science degree in Baking and Pastry from The Art Institute in 2018. Adams’ late grandmother Jean Adams pushed her to pursue a career in baking and helped pay her way through culinary school.
Georges is celebrating its 40th anniversary in 2024. The doors opened at 1250 Prospect Street in downtown La Jolla on August 9, 1984. Originally occupying the first and second levels of the building, Georges opened the rooftop Ocean Terrace in June 1991. The restaurant went on to earn Plate recognition in the MICHELIN guidebook in 2019.
Foshee received Food & Wine magazine’s Best New Chef honors in 1998 while at Robert Redford’s Sundance Resort in Utah before joining Georges.
