About Salinas Valley Fish House
History
Salinas Valley Fish House served its first platter of oysters on August 4, 1997, but according to the cousins who founded the restaurant, its story actually begins at the turn of the century.
Tony DiGirolamo's and Steve Kubota's ancestors came to California from Italy and Japan, spending generations fishing the rich waters off Monterey and farming the fertile lands of the central coast. The cousins are a fisherman and chef duo who are continuing their family's long love affair with the freshest of California cuisine. Read more
Salinas Valley Fish House is the family's second seafood restaurant. For nearly four decades, Tony's father and uncles operated the wharf's first seafood restaurant- Angelo's.
Located just a few steps from the National Steinbeck Center, the walls of the restaurant are alive with California history. Family portraits of ancestors smile across time, watching the cousins serve award-winning dishes, culinary creations based on the freshest seafood and seasonal vegetables. To this day, the cousins treat each seasonal dish as both a celebration and a living link to the past.
Chef/General Manager Bios
Owner and General Manager Tony DiGirolamo:
As a second generation restaurateur, Tony DiGirolamo grew up around local seafood. Born in Monterey, Tony spent his early years as an
apprentice in his father's popular seafood restaurant, Angelo's on Old Fisherman's Wharf. Read more
When not learning the secrets of the trade, Tony spent every summer fishing commercially for halibut, herring and king salmon. Today, Tony is the General Manager and bartender at the restaurant, but still spends his free time fishing in the Monterey Bay. When he gets back on land, customers can count on Tony to share his insight about catching and preparing the freshest fish.
Owner and Executive Chef Steven Kubota:
Steve's award-winning cooking has earned him the reputation as one of the top young chefs in the Monterey Bay area. His passion for
transforming fresh fish and fowl into delicate dishes began as a young boy. Born and raised in Southern California, Steve spent his
youth hunting and fishing. Whatever he brought home, was turned into a meal to be shared with the family. This hands-on culinary
education was later formalized with an apprenticeship at a well-known seafood restaurant. Read more
Steve moved to Monterey in 1994, lured by its plentiful fishing and its reputation as a center for seafood cuisine. His passion for showcasing fresh fish and seafood can be seen in the many original dishes that he creates for Salinas Valley Fish House. Two favorite examples include Wasabi and Sesame Seed Crusted Ahi Tuna and Pan Seared Duck in a Port and Brandy Reduction.
