A whole fried thornyhead fish. | Eric Wolfinger Mike Reidy is rejoining the seafood restaurant in November Capping off a period of flux that saw several changes of the guard in its kitchen over the past year, the longstanding Pacific Beach restaurant will sail forward under the steady command of one of its former chefs. After joining owners Annemarie Brown-Lorenz and Nick Lorenz to revamp the seafood spot in 2020, the Fishery lost executive chef Mike Reidy last spring when Reidy left for Callie Restaurant in the East Village. He was then replaced by Jon Bautisa (Ember & Rye), who was in turn replaced by Elliott Townsend (Cowboy Star) back in February. WIth Townsend set to depart the restaurant next month due to family reasons, Reidy — who previously worked at Ironside in Little Italy and the two-Michelin-starred Melisse in LA — is returning to the restaurant in mid-November as a partner and executive chef. Eric Wolfinger Chef Mike Reidy. Reidy is looking forward to reconnecting with the Fishery’s regular diners and reuniting with the crew, which includes his brother and beverage director Eddie Avila III. Calling himself a seafood chef at heart, the chef says that he’ll be using techniques he learned during his time at Callie to create brand new dishes for the Fishery; the restaurant is connected to seafood wholesaler Pacific Shellfish, which was founded by Brown-Lorenz’s family. Brown-Lorenz tells Eater that they’re planning to remodel a space above the restaurant to serve as a private dining room for hosting wine dinners, chef collaborations, and other special events.