Bringing the Heat to San Diego’s Hottest Restaurants

Bringing the Heat to San Diego’s Hottest Restaurants

Whether it’s basting, blanching, simmering, boiling, broiling, frying, baking, searing, grilling, sautéing, poaching or steaming, natural gas is the fuel of choice for restaurants throughout our region.

The importance of natural gas in powering thousands of local eateries – everything from mom and pop cafes to gastropubs to five-star dining establishments – was highlighted at the Annual Gold Medallion Awards dinner, organized by the California Restaurant Association (CRA)’s San Diego Chapter.

The CRA showed a video featuring influential brewers and chefs demonstrating how natural gas keeps costs down and  restaurants competitive.

Stars of the Culinary Scene

The 34th annual event, held Thursday night at the San Diego Convention Center, celebrated the achievements of more than 40 individuals and organizations involved in the restaurant industry, including SDG&E.

Taking the top honors were: Ryan Johnston of Whisknladle, who was named the 2018 Chef of the Year, and Chuck Ross with the Old Town Family Hospitality Group, who was named the 2018 Restauranteur of the Year.

On hand to receive the Allied Award on behalf of SDG&E was Scott Crider, our vice president of customer services. The award was in recognition of our company’s role as an industry partner in helping to further the success of the local restaurant industry.

More Information

Beyond cooking food, natural gas plays a vital role in many other aspects of our lives. Learn more about the benefits of natural gas at