Three action sports icons are channeling their influence into a new generation of North County gathering spots
From surfboards and skate decks to neighborhood dining destinations, Tony Hawk, Benji Weatherley, and Mike McGill are bringing their action sports legacy into hospitality
For decades, San Diego’s surf and skate icons built loyal followings on waves, ramps, and global competition circuits. Now, a new generation of local hospitality ventures is seeing icons like Tony Hawk, Benji Weatherley, and Mike McGill open restaurants, trading signature tricks for signature dishes. Their recent North County openings reflect a growing trend: athletes transforming personal brands and deep community roots into lifestyle-driven dining destinations that blur the line between celebrity, culture, and hospitality. A Q&A with each of these action sports legends turned restaurateurs follows below.
Frontside Flavor
Tony Hawk, whose name is synonymous with the sport of skateboarding, has a long history of making passive restaurant investments. He claims to have about a 50/50 success rate, but hey, if he were a ballplayer, a .500 batting average would be supreme. Things are a bit different this time. A random meeting with now-partner Chef Andrew Bachelier led the two to cook up the hot chicken sando concept known as Chick & Hawk in Leucadia.
The restaurant, which opened late last year, is more of a true collaboration for Hawk and is banking not only on his fame, but also on some seriously good food. Hawk and Bachelier like to call it “fast-fine” dining. Chicken sandwiches, duck fat fries, and a couple of bowls highlight the succinct menu. The vibe is pure ’80s, the cocktails are creative, and the fare has already received rave reviews.
Don’t miss: The Birdman sandwich (named after Hawk, of course).
McTwist Lands His Latest Trick
There has also been plenty of chatter surrounding a new venture by another skateboarding legend, Mike McGill. The longtime local and owner of the renowned McGill’s Skateshop teamed up with Jimmy
and Marissa Towsley and managing partner Ryan Ashton to open Johnny Radz in October of last year.
Those of a certain age might remember Johnny Rad, the fictional character from the 1987 Stacy Peralta skateboard film The Search for Animal Chin. The cult classic follows McGill and members of the Bones Brigade as they search for the legendary first skateboarder. McGill and company pay homage to the character by creating Johnny Radz as their “radical restaurateur partner.”
McGill grew up in Brooklyn, where his Italian grandmother had a wood-fired oven in the backyard and pizza was a mealtime staple — helping shape his love for handmade pies. The Leucadia restaurant serves sourdough pizzas, hoagies, and salads carefully crafted with top ingredients — nitrate-free meats and no seed oils.
Don’t miss: The McTwister Passion Fruit Cocktail (named after McGill’s signature McTwist trick.)
The Next Wave of Hospitality
Benji Weatherley, a beloved and colorful figure in the surfing world, grew up during the ’90s on the North Shore of Oahu. His home sat at the foot of the Banzai Pipeline, considered “ground zero” for surfing and a gathering place where surfers would hang out, exchange stories, and “check the surf.” Part of surfing’s famed “Momentum Generation,” Weatherley is as known for his personality and style as he is for his surfing.
The restaurant business is in his blood. Weatherley’s mother, Barbara, owned Breakers Bar & Grill on the North Shore, a local legend for more than 20 years. She joined Benji to recreate the original when they opened Breakers Hawaiian Restaurant & Bar in Encinitas last summer.The restaurant serves classic “local Hawaii food” including Kalua pork, poke bowls, plate lunches, and tropical cocktails in an eclectic surf-culture atmosphere where ohana takes center stage. Yes, Spam makes an appearance on the menu. Desserts by Isabelle Briens French Pastry Cafe and Mochichis offer a sweet note.
Weatherley also honors San Diego surf culture through the restaurant. When he learned the iconic Captain Keno’s was closing, he purchased and repurposed the famed booths, bar stools, and the misspelled O’Hurley’s cocktail sign as a way of preserving a nostalgic piece of Encinitas history.
Don’t miss: The Loco Moco — authentic, hearty, and the ultimate Hawaiian comfort food.
The Three Legends “Drop In” for a Little Q&A
Tony Hawk, Chick & Hawk
Terryl Gavre: You have a long history of investing in restaurants, even though I’m sure your financial advisors would shake their heads at you. What draws you to restaurants?
Tony Hawk: My passion for food, mostly. And selfishly, the idea that I can always get a table. My success rate has been about 50/50 over the years, but I won’t be deterred. Chick & Hawk has been the biggest investment in terms of money, time and effort.
TG: How often are you at the restaurant and does it cause a big fuss? After all, you are quite famous.
TH: If I’m home, I’m probably there at least twice a week. And I have posed for many photos during those visits, but people are great and mostly respectful. The best part is the positive feedback I get about the food.
TG: Would we ever spot you bussing a table or cleaning up some spilled milk?
TH: I literally cleaned up a mess I made on the floor earlier today while shooting photos for this article, so the answer is a resounding yes.
TG: My kids loved me owning restaurants because they got “free food” and would bring their friends until I had to put a limit on it. Do your kids enjoy the perks of you having a restaurant?
TH: Wait, am I supposed to pay for my kids’ meals? Haha. They go there when they are in town (most of them live in L.A. now) and half the time I don’t even know when it happens. Usually, I’m getting stuff for them to go after I eat there… so I guess I am paying for their food after all.
TG: What is your favorite dish on the menu?
TH: The Birdman is our flagship dish — and the one I usually get. But the Seabird is the sleeper hit. Get it with cheese and 360 spice for the best of both worlds.
TG: Do you see more Chick & Hawks in your future?
TH: Absolutely, sign us up!
Mike McGill, Johnny Radz
Terryl Gavre: So, how do you like the restaurant business so far?
Mike McGill: It’s great! Quite a bit different than retail but a lot of fun. I like the sense of community when I’m there. People are great, we do a lot of pop-up events, music, comedy so it’s fun.
TG: I hear you are a pretty good golfer, which is easier, golf or the restaurant business?
MM: Golf! (And whoever told you I was a good golfer was lying to ’ya, I kill a lot of snakes maybe.)
TG: What is your favorite dish on the menu?
MM: The Combi Pool pizza; it’s a big ol’ combo of mozzarella garlic, olive oil, Italian sausage, pepperoni, pineapple, hot honey, and pepperoncini.
TG: Would we ever spot you bussing a table or cleaning up some spilled milk?
MM: Well, I know how to do every position in the restaurant, I can make a mean pizza, and I do always clean up my own messes, does that count?
TG: Any plans for more Johnny Radz?
MM: Too soon to say, but I live only a half a mile away from this one so it’s a pretty sweet set up… not sure if I could duplicate that part of it.
Benji Weatherley, Breakers Hawaiian Restaurant & Bar
Terryl Gavre: So, knowing you grew up working in a few restaurants, how do you like owning one?
Benji Weatherly: Um, the whole process is incredibly misunderstood. It looks great from the outside, but it feels like I have the responsibility of the world on my shoulders. That’s a joke, ha, ha. Not kidding, though.
TG: How often are you around the restaurant?
BW: I’m at Breakers a lot. I live close by and try to get in as much as possible.
TG: Might we catch you bussing a table or cleaning up some spilled milk?
BW: I bus tables when I can. I’ve been known to make messes sometimes, too.
TG: What is your favorite dish on the menu?
BW: Hands down, Ahi Katsu. I’m stoked about getting our ice cream going, too. It’ll be killer.
TG: Is there one underrated dish that everyone should try?
BW: Garlic shrimp which will be added shortly. Our new menu will be more North Shore-inspired dishes and will be out soon. It’s rad.
TG: I have heard that you are a pretty decent golfer. Which is harder, golf or running a restaurant?
BW: I’m decent. I’ve been golfing my whole life. It’s something I’m passionate about, so I try. But oof, running a restaurant is way harder.
TG: Are there plans in the future for more Breakers?
BW: Yes, we have a lot of plans. So many things going on, it’ll be cool.
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