San Diego Food + Wine Festival to Showcase International Culinary Talent and Baja California Cuisine

-Editorial

The San Diego Food and Wine Festival will bring together internationally recognized chefs, winemakers, restaurateurs, and beverage producers Nov. 1-8, 2026, for eight days of culinary events highlighting regional and international cuisine, including the culinary traditions of Baja California.

The festival will feature chefs recognized by the Michelin Guide and James Beard Foundation, along with established culinary professionals and emerging talent from the United States, Mexico, and other countries.

Activities will include chef-led dinners, waterfront wine tastings, culinary collaborations, and events showcasing food, wine, spirits, and other beverages.

Among the featured participants is Cat Cora, recognized as the first female Iron Chef on the American television series “Iron Chef America.” Cora is scheduled to participate in the festival’s finale.

Other participating chefs include Fariyal Abdullahi of Hav & Mar, Chris Oh of Um. ma, Tara Monsod of Animae and Le Coq, Eric Bost of Lilo, Jeune et Jolie and Campfire, and Jonathon Sawyer of Kindling.

The festival will also feature Joe Sasto, a former contestant on “Top Chef,” along with Gale Gand, Suzette Gresham, Lord Maynard Llera and Susan Bae.

Baja California’s culinary industry will have a significant presence, reflecting the growing relationship between the food and wine communities of San Diego and northern Mexico.

Among the participating chefs is Javier Plascencia, known for his restaurants Finca Altozano, Jazamango, Animalón, and Erizo. Plascencia has helped promote Baja California cuisine internationally through restaurants emphasizing regional ingredients and contemporary culinary techniques.

Other Baja California participants include Miguel Ángel Guerrero of La Esperanza Baja Med, José Luis Hinostroza of Fireside at MIRA Earth Studios, Alfredo Villanueva of Villa Torél, and Antonio Quinderé of Valle Omakase.

Additional chefs associated with the region include Aaron Ruiz of La Barra Conchita, Abraham Gutiérrez of Restaurante Bocalobina, Alberto Collarte of Cahuin Cocina al Fuego, Alex Flores of Almatierra, Alex Torres of Envero en el Valle and Carina Santiago of Tierra Antigua.

Their participation will highlight Baja California’s culinary traditions, which combine Mexican ingredients, Mediterranean influences, locally sourced seafood, and wines produced in the region.

The festival will also feature representatives from the wine industry, including Camillo Magoni of Bodegas Magoni, a winery associated with Valle de Guadalupe, one of Mexico’s principal wine-producing regions.

Andrew Quady of Quady Winery is also scheduled to participate, alongside representatives of the craft spirits and distilling industries.

Several festival activities will focus on specific culinary experiences, including Oyster Jam, Baja-themed programming, a Legacy Dinner and the festival finale.

Other participating chefs include Aidan Owens, culinary director of Herb & Wood; Alex Penkin of Juniper and Ivy; Bryn McArthur of Amaya at Fairmont Grand Del Mar; and Adrian Villarreal of Tahona Restaurant.

Culinary personalities and hospitality professionals, including Kareem “Mr. Bake” Queeman and wine educator Cha McCoy, founder of Wine Pairing for the People, are also scheduled to participate.

San Diego’s proximity to Baja California provides opportunities for cross-border culinary cooperation, particularly in food and wine tourism. Restaurants and wineries from both regions contribute to a shared culinary landscape centered on agriculture, seafood, wine production, and contemporary dining.

The festival is scheduled to conclude Nov. 8 following a week of tastings, dining experiences, and culinary presentations.