ABOUT

ABOUT CHEF CLYDE VAN ARSDALL

As a storyteller and professionally trained chef, I have found my niche in writing about food and drink. I have contributed monthly to Crown City Magazine in Coronado, California, since June 2019 and twice weekly to the Coronado Times since December 2022.  In addition to my nearly 30 years of cooking experience, my degree in history provides unique perspectives to my work. I currently sit on the board of the Coronado Historical Association.

I own and operate Olive Avenue Supper Club, a boutique catering company that provides bespoke culinary experiences combining food, drink, and storytelling. One such experience was featured on the Cooking Channel’s Man Fire Food in a segment titled Firery Outdoor Kitchens.

My goal is to find gratifying work writing about food on a regional and national level. I am working on my first cookbook about what young adults need to build a kitchen and successfully cook for themselves in college.

MEDIA ABOUT CHEF CLYDE VAN ARSDALL

Bring Experiential Culinary Offerings to Your Home with Chef Clyde Van Arsdall

BY JENNIFER VELEZ – The Coronado Times – February 9, 2022 The culinary journey of Clyde Van Arsdall IV began out of necessity, when he had to follow his mom’s rule that if he had a special food request, he had to cook it with her. If he didn’t want to participate, then she chose…
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Chef Clyde Van Arsdall – Giving Back to His Community as He Takes Orders for Gourmet Turkey Day Takeout!

BY COREE CORNELIUS – The Coronado Times – November 12, 2017 Clyde Van Arsdall IV, a 1987 graduate of Coronado High School, is a professional chef who knows all too well how stressful and overwhelming the holiday season can be for those who are hosting big meals such as Thanksgiving dinner. While the upcoming holiday is supposed to be…
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Chíngón Hot Sauce: changing the way San Diegans eat

BY CLAIRE BRYAN – The San Diego Union Tribune – August 6, 2014 Twenty years ago, Clyde Van Arsdall created his first all-natural habanero hot sauce for a contest at Lexington Market in Baltimore. In May, the KnB Wine Cellars executive chef moved his expanding sauce business from a small catering space to a factory in…
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Coronadan Is Making It Big With Handcrafted Hot Sauces

When Executive Chef Clyde Van Arsdall first ground and bottled his habanero chili hot sauce (originally called “Orange Crush”) for friends and family in Coronado and San Diego, he had no idea that twenty years later he would be refining the recipe and rolling out a line of handcrafted hot sauces nationally for his own…
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San Diego Company Looks To Shake Up Hot Sauce Market

BY KRISTEN CLOUD – The Shelby Report – June 4, 2014 When Executive Chef Clyde Van Arsdall first ground and bottled his habanero chili hot sauce (originally called “Orange Crush”) for friends and family in San Diego, he had no idea that 20 years later he would be refining the recipe and rolling out a…
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Chíngón Hot Sauces
Local company making good by “guerilla dropping” on restaurants

BY NATE MARTINS – San Diego Magazine – March 25, 2013 A little more on Chíngón Hot Sauce, which we featured in the mag proper this month because, well, we have more space on the internets. Like all the worthy slang, chíngón can’t really be translated to English. Owner and creator Clyde Van Arsdall is OK with the loose translation…
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