Helmed by Executive Chef Richard Blais, Juniper and Ivy, owned by Michael Rosen’s Juniper Hospitality, provides an ever-changing menu boasting comforting, yet creative, options such as snacks, crud-eau, pastas, toasts, small plates and more; all plated on rustic elements of stone, wood and steel. Backed by an all-star team including Executive Chef Jonathan Sloan, Chef de Cuisine Anthony Wells, Sous Chef Eric Schulze, Sommelier Brandon Boghosian and Director of Operations Dan Pena, Blais displays his culinary strengths throughout.


Perhaps most recognizable as the winner of Bravo’s “Top Chef All-Stars,” Richard Blais has played an influential role in the hospitality industry for the last 16 years. His creative take on American food has been featured on Food Network, Discovery Science and PBS and in numerous publications including InStyle, The New York Times and Food & Wine magazine. His most recent appearances include ABC’s “Good Morning America”, “Late Night with Jimmy Fallon” and ABC’s “Live with Kelly and Michael.” His debut cookbook, “Try This At Home” published by Clarkson Potter, launched in February 2013 and was nominated for a prestigious James Beard Award the following year. Chef Blais can currently be seen on Bravo as a guest judge on Top Chef.


An accomplished investment professional that built multi-billion dollar investment firms, Rosen entered the field of hospitality late in his career. After selling his first business, he relocated to San Diego from New York. Desperately in need of recharging his batteries, Rosen decided to pursue his lifelong avocation and in 2000 enrolled in the London campus of Le Cordon Bleu. After returning to San Diego, he started a second investment firm — ignoring the itch that needed to be scratched. Years passed but the itch remained and crystalized into a vision of what would eventually become Juniper and Ivy — an uber creative dynamic menu coupled with an informally elegant and high-energy dining experience. With a push from his daughter, he went to work in search of a special location, a talented culinary team, and a consummate general manager. Mission accomplished.


Jon Sloan has been cooking professionally for over 15 years. He got a taste for the industry by starting out as a dishwasher in the Pacific Northwest and quickly saw his career catapult from there. As his career progressed through the region, he went on to work under Chef Jason Smith, a James Beard award-winning chef and following that experience went on to hold the executive chef position at numerous high-caliber Pacific Northwest restaurants. In the summer of 2008, Chef Sloan moved to San Diego to help distinguished chef Roy Yamaguchi open his waterfront location. After serving as executive chef/partner at Roy’s for the last several years, he left the restaurant to help Chef Richard Blais open up Juniper and Ivy. Chef Sloan is committed to local and seasonally inspired cuisine, while utilizing modern techniques.


A West Virginia native, Chef de Cuisine Anthony Wells graduated from the California Culinary Academy. His success in restaurants such as the acclaimed Per Se in New York City, The Spence in Atlanta and Meadowood in Napa brought him to San Diego to be a part of the opening team at Juniper and Ivy. Having assumed a wide range of roles including dishwasher, butcher, peeler, griller, pasta maker, braiser, baker and saucier, Chef Wells lives to cook. This is further expressed through his perpetual roles as both a culinary student and teacher.


Dan Pena entered the hospitality industry in his hometown of Camarillo, California at the age of 14. Since then, he has held various roles within restaurants throughout Southern California and has accumulated more than 18 years of experience in the business. Prior to joining the team at Juniper and Ivy, Pena opened and oversaw some of San Diego’s most prestigious restaurants. With continued hard work and dedication to his craft, Pena landed his dream job as the general manager of Juniper and Ivy. Since day one, Dan has been a crucial part of the leadership team and an integral role in developing the operational and front of house systems. The dining room at Juniper and Ivy demonstrates Dan’s inherent ability to hire and train a dedicated team and also emphasizes his attention to detail and commitment to guest experience. When not at the restaurant, you can find Dan at home with his wife and three boys.