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Jeffrey Strauss, the award-winning owner and executive chef of Pamplemousse Grille in Solana Beach, has catered and cooked for U.S. presidents, American and foreign dignitaries, moguls, and movie stars. But he most enjoys creating food that he loves to eat and serve to his family and friends. is summer, he looks forward to grilling "all kinds of steaks," as well as seafood from Tommy Gomes' Tunaville Market & Grocery at Driscoll's Wharf. During our interview, Strauss checked in with Gomes, who reminded us to tune into Season 3 of e Fishmonger — starring Gomes himself — now airing on the Outdoor Channel and Amazon Prime Video. Strauss is a big fan of the Big Chief Smoker. He likes to lightly cold smoke shrimp, scallops, and lobster with 100% hickory wood chips before finishing on the grill or in his pizza oven. Strauss is not only known for delicious food but his big heart. In May, he hosted Walden Family Service's Summer Soiree, a fabulous alfresco barbecue dinner to benefit children and youth in foster care. Strauss' Grilling Tips: • Don't use vegetable oil spray on the grill. Over time, it can clog up holes where the flames come out. Instead, wipe the grill with an oil-covered cloth. • Make sure the grill is very hot, so food won't stick. • Season food right before you pop it on the grill or the salt will bring out the moisture in the protein. • Keep it simple. Quality meat, poultry, and fish don't require lots of seasoning. Consider a grind of kosher salt and Tellicherry peppercorns, larger peppercorns with a more complex flavor including citrusy notes. Indulge dining << Chef/Owner Jeffrey Strauss of Pamplemousse Grille fires up the pizza oven and grill on his ocean view terrace in Solana Beach Chef Strauss marinates bone-in ribeye steaks for 24 hours before grilling them on a sizzling skillet in the wood-fired pizza oven or on the grill ranchandcoast.com