Nathan Coulon, a San Diego native and 2007 James Beard "Rising Star" Award nominee, was recently named executive chef of the Ivy Hotel, after serving as sous chef at the Ivy's Quarter Kitchen for one and a half years. In his new role, he will oversee all of the award-winning property's culinary venues, including its signature restaurant, Quarter Kitchen, Ivy Rooftop and Envy Nightclub, as well as in-room dining and catering. A new Quarter Kitchen menu is set to be unveiled in January 2009.

"Chef Coulon is a well-respected figure in San Diego's culinary scene, and during his time at the Quarter Kitchen, he has consistently demonstrated his strong leadership and exceptional talent," said Rick Gluth, Ivy's General Manager. "His passion for food, experience both local and abroad and his commitment to using the finest ingredients, has inspired our culinary team and will have a positive impact on our new direction."

Coulon brings more than 17 years of experience to the Ivy Hotel. Prior to working at the Quarter Kitchen, he served as executive chef and co-owner of Modus Supper Club for two years. While at Modus, he created and executed a modern menu consisting of French, Belgian and California-inspired cuisine, using local and organic ingredients. As a result, Coulon received numerous accolades from such publications as The San Diego Union-Tribune and San Diego Home/Garden Lifestyle, as well as Modus being voted as "Best New Restaurant" by San Diego Magazine.

"As the new executive chef, I'm looking forward to developing new and creative menu ideas," said Coulon. "My goal is to always keep guests intrigued and eager to taste the Ivy's latest innovations."

Prior to Modus, Coulon served as executive chef for his mother's revered pastry café, Michele Coulon Dessertier, in La Jolla, Calif., where he successfully developed and launched lunch and wine dinner menus. His resume also includes working at the La Bastide De Saint Antoine, a two-star Michelin-rated restaurant in Grasse, France and his grandparents' nationally-acclaimed restaurant, the Belgian Lion, in Ocean Beach.

Coulon is a member of the Chefs Collaborative, a non-profit organization committed to promoting local and sustainable foods. He has also participated in numerous local charity events including Taste of the Nation, Classic 4 Kids and San Diego Roots.

Ivy Hotel, a Kelly Capital Property, is San Diego's premier urban resort destination for first-class service, sophistication and luxury. Named to the Condé Nast 2008 List of Best New Hotels in the World, the property features 159 guest rooms including 17 suites, the Quarter Kitchen restaurant, four-level Envy nightclub and Eden, a sultry rooftop bar, pool and sundeck. The property is a member of the Preferred Hotels & Resorts Worldwide Collection, a global brand of independent luxury hotels and resorts known for exemplary standards and service. For more information, visit or