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Chef William Bradley
  Chef William Bradley
  Chef William Bradley
 

Bio

Director and Executive Chef, Addison at The Grand Del Mar

Driven not by trends, but by the natural integrity of the ingredients he uses, Chef William Bradley is a master of the understated with a keen focus on technique and taste. His star has risen at Addison, the critically acclaimed signature dining venue at The Grand Del Mar. In 2010, Bradley received the prestigious designation of Grand Chef from Relais & Châteaux. His Contemporary French cuisine garnered three stars from the Los Angeles Times in 2007. Addison was awarded both highly coveted AAA Five Diamond Award and Forbes Five Star (formerly Mobil Five-Star) designations in 2011, 2010 and 2009 – the first and only restaurant in San Diego to receive these designations – as well as the Wine Spectator Grand Award in 2010 and 2009; and Gayot’s Annual Hotel Issue designated it as one of the “Top 10 U.S. Hotel Restaurants” in 2008. Lauded for his thoughtful approach and precision, Bradley uses the finest ingredients he can source to create such dishes as: Baby Sea Scallops with Watercress, Avocado and Golden Caviar; Milk-Fed Poularde “Rôtie” with Foie Gras, Glazed Apricots and Sauce Beurrenoisette; Spring Lamb Persillé with Toasted Pistachio Purée, Dates and Sauce Chèvre. He was named one of culinary magazine StarChefs.com’s “2010 Los Angeles-San Diego Rising Stars.”


 
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