The Cannery is a poem...a quality of light...a tone, a habit, a nostalgia, a dream...(Steinbeck) Our historic building has been around long before The Salisbury family took it over, operating as a restaurant on the Rhine Canal. If it wasn't for local resident Jack Croul, who saw a dream in the building and its history, it would not be standing today. In the Fall of 1999, Jack purchased the property back from developers for three times it's asking price. Having no knowledge of restaurant management, Jack connected with Ron Salisbury through a friend. Mr. Croul quickly entrusted the ongoing success of The Cannery to Ron and assisted with the costs associated with restoring the building. Jack will always have a piece of our heart and we will always remember his passion.
The Cannery is an institution. Having received many accolades over the last two decades for Best Thing I've Ever Ate, Best Place for Lobster Rolls, Diner's Choice Awards, Most Iconic Restaurant, Incredible Waterfront Views and more… We are honored for the consistent recognition by our community.
Executive Chef Markus Hagan trained at Le Cordon Bleu in San Francisco. Having been in the industry since he was 15, Markus had a passion for cooking from a very young age. Markus was Sous Chef under Nancy Oakes at Boulevard In San Francisco (which holds 1 Michelin Star). It is here that Markus truly focused on his “from scratch” approach and style. He has experience at Osteria Morini in New York City under Micheal White and has worked in the kitchens of gastropubs, private clubs, hotels, country clubs and we've had the pleasure of allowing him to hone his skills at fine-dining while at The Cannery: Seafood of the Pacific.
Markus' menu will consist of what you'll find at local area farmer's markets. Ripe, local produce and seasonal items is at the heart of his creations and his cooking process and richness of the menu changes as the weather does. He has strong partnerships with Anderson Seafood to obtain the highest quality sustainable seafoods as well as West Coast Prime Meats to ensure the quality of our beef is unparalleled.
Beverage Director, Trevor Jenson has been in the industry, tending bar, for over two decades. His first job behind the bar was right here in Newport Beach and, with his love of fine cocktails and elevated experiences in mind, he came to work for The Cannery in 2005. Trevor loves the fast pace, the action and the environment. He has built strong relationships with Ron Salisbury and the entire ‘Cannery Crew' and he has had the opportunity to create cocktails for many different people (both in the community and professional athletes, movie stars and the like). He truly treats everyone like family and helps to craft a beverage to the taste of each guest.
Trevors extensive knowledge of beverages from around the world has allowed him to know when he gets the ingredients right. Our beverage menu and bar program shows the pride Trevor has in his work. He loves spending time with his wife, Michelle and his five children Milah, Finn, Clayton, Chase and Cole. You can find Trevor surfing, paddleboarding, going to the beach, playing guitar and routing for those Dodgers! Go Blue!
Managing Director, Alyssa McDiarmid, came to The Cannery at a transitional time in her professional career and was not expecting to find a new home. She has been with The Cannery (and now, sister restaurant, Louie's by the Bay) for nearly a decade and still feels like Mary Poppins when she comes to work. She enjoys truly making a difference and if you've ever had the pleasure of working with Alyssa (on an event or with a reservation to create family memories) you have likely been touched by her professionalism and impressed by her “can-do” attitude. She's always been one to plant roots at the jobs she's held and we're honored and thankful she's planted roots with us.