Karl Strauss Brewing Company Names Corey Rapp As its new Executive Chef

From Karl Strauss:

Former Karl Strauss regional chef assumes role from 26-year chef Gunther Emathinger
 
SAN DIEGO, California – Karl Strauss Brewing Company has named Corey Rapp as its new Executive Chef. The Karl Stauss regional chef of 12 years assumes the role from the retiring Gunther Emathinger, who served as Executive Chef for 26 years. Karl Strauss has nine Southern California brewpubs in Anaheim, Downtown Los Angeles, Costa Mesa, Corona (Dos Lagos), Temecula, and San Diego (4S Ranch, Carlsbad, Downtown, and Sorrento Mesa).
 
A native of Rockport, Mass., a North Shore town outside of Boston, Rapp started his career with Karl Strauss in 2002 as a sous chef at the Sorrento Mesa brewpub in San Diego. He became Menu Research & Development Coordinator in 2007, working closely in collaboration with Emathinger. He was then promoted to Regional Chef in 2012 to oversee all menu development and kitchen operations.
 
“I had worked with Gunther for my entire tenure at Karl Strauss, and I could not have asked for a better mentor, friend, and culinary inspiration than him,” Rapp said. “Without his tutelage and the incredible team surrounding me, I wouldn’t have had any of the success here.”  
 
Prior to Karl Strauss, Rapp served as Executive Sous Chef at Croce’s Restaurant and Jazz Bar in San Diego for two years. It was during that time that Rapp became a fan of craft beer and ultimately applied for the sous chef opening at Karl Strauss.
 
Growing up outside of Boston, Rapp started working as a dishwasher when he was 13 years old and he spent his later teenage years cooking seafood at the Hannah Jumper Restaurant and Ellen’s Harborside. Rapp is a San Diego State University alum, and he attended Grossmont College’s Culinary Arts Program.
 
“I have enjoyed evolving the menu into what it is today – a consistently executed food ‘pubground’ where there is something for everyone,” Rapp said. “I am excited to continue developing our seasonal pairings like our current Lemongrass Chicken Lettuce Wraps paired with Windansea Wheat.”
 
Other menu highlights include Duck Fat Pretzel Bites, “Nachos for Grown-Ups” Ahi Poke Nachos, Mac on Tap Mac and Cheese, and Beeramisu featuring Wreck Alley Imperial Stout-soaked lady fingers, mascarpone, and cocoa powder.
 
Karl Strauss was founded in 1989 as San Diego’s first post-prohibition craft brewery. Its beer is available in cans and bottles at the brewpubs, as well as at commercial locations throughout California, Arizona, and Nevada (Beer Finder).