Overview of BoujieMana

BoujieMana, located in a tucked-away business park in Serra Mesa, San Diego, is redefining the employee dining experience with its innovative culinary offerings and community-focused ethos. Established by TCWGlobal, this restaurant is helmed by Chef Dante Cecchini, recognized by Zagat as one of their “30 Under 30” and a Rising Star by the San Francisco Chronicle.

A Unique Dining Experience

The restaurant’s design fosters an inviting atmosphere, with features like an expansive patio, textured teak walls, and elegant chandeliers that create an alluring dining environment. The aim is to provide a beautiful space for employees and the local community to gather and enjoy a meal together.

The Culinary Team

Under the culinary leadership of Chef Cecchini, the team at BoujieMana includes professionals with impressive backgrounds, from L’Auberge Del Mar to prominent local establishments. This collective expertise ensures a high-quality experience for diners, balancing distinct flavors with accessible dining.

Signature Dishes

• Whole Roasted Duck: A highlighted dish featuring perfectly browned skin that is complemented by a plum sauce.
• Smoked Deviled Eggs: Chef Cecchini’s take on a classic, featuring pickled jalapeño and chili-oil chimichurri, receiving rave feedback from guests.
• Marinated Clam Crostini: A nod to San Francisco cuisine, boasting a simple yet flavorful combination of sourdough and marinated clams.

Community Commitment

Owner Samer Khouli emphasizes the importance of community in BoujieMana’s mission. With 3% of gross revenue going to rotating non-profit organizations, the restaurant is dedicated to giving back to the local area. Khouli’s vision reflects his upbringing, where hospitality and communal dining were central themes.

“The communal-ness is the best part about a meal,” Khouli states, signifying the restaurant’s commitment to family-style dining that is inviting to all—including families, children, and even dogs.

A Welcoming Atmosphere

BoujieMana stands out not only for its food but also for its inclusive approach. The presence of Khouli’s two boxer dogs, Cooper and Minnie, fosters a relaxed environment, encouraging guest interaction and comfort.

“I love the idea of feeling like it’s a beautiful and elegant place, but it doesn’t keep you away, it invites you in—families, kids, dogs, everyone,” Khouli explains, reinforcing the restaurant’s philosophy of accessibility.

Continual Evolution

As BoujieMana continues to evolve, Cecchini and his team remain committed to culinary excellence while providing opportunities for aspiring chefs, particularly those from local culinary schools. This ensures that traditional cooking techniques and genuine craft are preserved in an industry that is increasingly casual.

Conclusion

With its combination of exceptional cuisine, a stunning atmosphere, and a strong sense of community, BoujieMana has effectively set the standard for employee dining within the San Diego area. As new residential developments rise nearby, the restaurant is poised to cater to a growing audience eager for quality dining experiences.