Now Open!

TEMP by Cosecha has opened its doors in Chula Vista, California.

We invite you to stop by and see for yourself what the whole neighborhood is talking about!

We suggest making a reservation to hold a table

Now Open

Welcome To Temp by Cosecha

Temp by Cosecha is a chef-driven, modern American restaurant in downtown Chula Vista. We feature updated versions of classic bistro menu items like Veal Stock French Onion Soup, house-made pates, and Steak Frites, along with seasonal dishes dictated by our yields at Wild Willow and Aqua Dulce Farms, as well as nightly A5 Satsuma Wagyu specials. We have a carefully curated wine + sake list, craft beer, and creative mimosas and sangrias. Think, lemon honey lavender mimosas and persimmon sparkling sangria.
Only the Best

Farm-to-Table Experiences

The ambitious and outspoken chef currently has several other local projects in the works, from a bar in Barrio Logan to an eatery in Imperial Beach, while simultaneously running his signature Cosecha pop-up and a multi-city dinner series, “A Beautiful Contradiction”, featuring A5 Satsuma Wagyu and produce from Wild Willow Farm. Event calendar and tickets can be purchased on the Chefs personal site, just click on the link below to check it out.

Join us every other Sunday for a private fine dining experience you will never forget!

Events & Tickets

Join us at one of our Cosecha events. Tickets available throughout the year.

Brunch Menu

Take a peek at the delicious foods that Chef Steve Brown creates for brunch.

Dinner Menu

View a dinner menu that Chef Steve Brown has personally created


We are well known for catering some of Southern Californias best events including TedX San Diego.



5:00pm – 10:00pm


10:00am – 2:00pm

Contact Us

Let us know if you have any questions or comments.

In the News

Chef Steve Brown Has A Full Plate

If Chef Steve Brown was a pilot all the collision alarms would be going off in the cockpit right about now. This fall, Brown plans to open restaurants in Chula Vista and Barrio Logan, a catering company and a culinary internship program — all while running his weekly...

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