Our Team

Brian Redzikowski, Executive Chef, leaning against a wall

Executive Chef

Brian Redzikowski

Chef Redzikowski attended The Culinary Institute of America for a two-year program in Culinary Arts. Before graduating from college with high honors, he was recognized as “Outstanding Student” from Wine Spectator and was awarded with a full Scholarship. During his schooling, he completed an externship at New York City’s acclaimed Le Cirque 2000. After graduation, Brian moved to Aspen Colorado and worked as Chef de Cuisine of Nobu Matsuhisa Aspen. 

After three years at Nobu, Brian moved to Las Vegas to accept a Sous Chef position at Joel Robuchon at the Mansion. At the time of his employment, Restaurant Joel Robuchon was awarded the prestigious Three Star Michelin rating as well as numerous awards for one of the best restaurants in the world. To round out Chef Redzikowski’s resume, he accepted the opportunity of opening the 17 million dollar Yellowtail restaurant from ground zero in the Bellagio Hotel and Casino. From there he moved to Los Angeles California as Executive Chef of a 107 room hotel with three meal periods and a staff of over 60 employees. Chef Redzikowski was the was the former Executive Chef of Flavor Restaurant in Del Mar and is currently the Executive Chef at Kettner Exchange.  Chef Brian  leads menu development for all five of SDCM’s creative concepts and is responsible for sustaining and elevating culinary offerings for all current and future projects.

During Chef Brian’s career, he has had the opportunity of competing in Iron Chef America as well as being awarded rising chef in the Los Angeles California area. Brian was also invited to cook at the James Beard house in New York City, was the winner of Cochon Los Angeles in 2018 and 2019 and was the Grand Cochon winner in 2019. Additionally, in 2019, Chef Brian’s own Kettner Exchange was selected as one of just 8 San Diego restaurants to be included in the Michelin Guide’s prestigious Bib Gourmand list.

Chef de Cuisine

Nick DeVries

Chef de Cuisine, Nick DeVries has been Sous Chef to Executive Chef Brian Redzikowski for the past decade.  Together, they have opened Kettner Exchange, Devil’s Dozen Donuts, The Grass Skirt & Good Time Poke. Additionally, alongside Chef Brian, Nick won the coveted Cochon Los Angles prize in 2018 and was on The Grand Cochon winning team in Chicago 2019.  Nick’s creative techniques and modern hand bring elevated culinary offerings to Cardiff and it’s with great pride that he leads the team at Waverly. 

Nick DeVries, Chef de Cuisine, making a dish

Three men standing and smiling for the camera

Beverage Director

Eric Johnson

Waverly Beverage Director Eric Johnson has been a longtime fixture on the San Diego beverage scene. He trained under notables such as Sam Ross (Milk & Honey NYC and Atta Boy) and Phil Ward (Mayahuel), before landing in America’s Finest City to lend his talents to open some of San Diego’s most distinguished dine & drink establishments, including Michelin Bib Gourmand-recognized Juniper & Ivy, Craft and Commerce, El Dorado Cocktail Lounge, Noble Experiment, and Sycamore Den. In 2013, Johnson was voted as Eater San Diego’s ‘Best Bartender’ and selected as one of ‘America’s 25 Best Bartenders’ by the Daily Meal in 2014.

At Waverly, he has developed a globally-inspired cocktail program of crushable, beach-inspired “New American” cocktails that often evoke and make thoughtful references to universal childhood nostalgia.

Co-Bar Manager

Serene Murray

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Nick DeVries, Chef de Cuisine, making a dish