Meet Dwight Colton of The Fish Market Restaurants in Embarcadaro and Del Mar
Today we’d like to introduce you to Dwight Colton.
Dwight, please share your story with us. How did you get to where you are today?
I grew up in a very large family. All of the children shared in kitchen chores, peeling potatoes, kneading dough, prepping food and washing dishes so I guess restaurant work has always been in my blood.
I started in restaurants bussing tables in Flagstaff AZ when I was 13. I quickly moved into kitchen work, prepping, line cook and was offered a kitchen manager position in a restaurant in Phoenix when I was 18 years old.
One day, a friend of mine stopped by to tell me about a new restaurant opening in Phoenix called “The Fish Market”, his enthusiasm about the restaurant got me intrigued and I applied for a cook’s position at their “Top of the Market”. I was hired in February of 1986 and have enjoyed growing with the company for the last 31 years.
I served as Sous Chef at the Phoenix Top of the Market, became the first executive Chef of the Top of the Market San Diego in 1989 – 1993 when I decided to round out my experience and take the GM position of the Phoenix location.
1998, I accepted a promotion to Regional Manager of our 4 Bay Area locations. From there promoted to Vice President of Operations in 2006.