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Cowboy Star Exec Chef and co-owner Victor Jimenez and Chef de Cuisine Christopher Osborne

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Cowboy Star team

A graduate of Le Cordon Bleu in Paris, France, Chef Victor Jimenez has presided over some of San Diego’s most well-loved restaurants including the Gulf Coast Grill, Thee Bungalow, and JRDN in the Tower 23 Hotel. Using his imaginative palate, Chef Victor designed Cowboy Star’s original menu with a special emphasis on the meats and accompaniments that are offered to diners as well as in the butcher shop. Chef Victor Jimenez continues to redefine the culinary landscape, ensuring top quality dining for every guest.

Chef de Cuisine Christopher Osborne knew From a young age he was destined to be a Chef. As a boy he trod the heels of his Aunt Margret Ann Smith at her fine dining establishment The Red Fox in Snowshoe, West Virginia. At nineteen he decided to join the Navy. However it quickly occurred to him that cooking was the only life he wanted. After a short stint, he returned to the kitchen in 2007 working his way up the ranks of some of Virginia Beach's best restaurants including most notably Terrapin under Chef Rodney Einhorn. In Early 2010 Chris made the move to San Diego and joined the team At George's California Modern where he worked under Trey Foshee as Saucier for three years. In May 2013 Chris made the leap to Sous Chef with us here at Cowboy Star.

Lick the Plate, the popular San Diego food feature on KPRi is starting its third year on the air by expanding its guest list to include national culinary  personalities and adding the Red Fox Tails as the official show band.

"These past two years have been a blast," said host David Boylan. He added, "We have interviewed some of the top culinary personalities in San Diego including Javier Plascencia, Bernard Guillas, Hannis Cavin, and Food Network personality and San Diego Magazine restaurant critic Troy Johnson. From San Diego’s top chefs and restaurants to small mom and pop eateries, we have covered a wide range of the San Diego culinary scene, the people who drive it and their individual stories. The concept has proven itself in San Diego so it’s time to expand our guest mix to national culinary personalities that would resonate with any foodie audience. The addition of The Red Fox Tails as our show band will give Lick the Plate its own unique soundtrack with a cool surf-jazz style that reflects the San Diego location of the show."

Lick the Plate guest Hanis Cavin, chef and owner at the Carnitas Snack Shack praised the new capabilities of Lick the Plate. "David has an original format going with Lick the Plate. He is a storyteller first and foremost and he does a great job at it. I had a blast recording with him and it was fun to talk about subjects a bit out of the ordinary for culinary shows. I can’t wait to hear him interview some of the culinary heavyweights from around the country."

Haley Jones, Program Director at KPRi had this to add. "Lick the Plate’s format continues to evolve beyond food and really exposes the people behind all the amazing culinary talent in San Diego. It's a natural progression for the show to bring in big name guests for the KPRi audience and potentially other markets. David taps into what makes these people tick, from their culinary influences to their passions for music to where they like to eat and drink."

Lick the Plate Radio airs Monday through Friday at 4 & 7pm on KPRi, 102.1 FM San Diego and is engineered by Frankie Blue. Lick the Plate is also a weekly column in the Coast News in Encinitas, California.