William Bradley

"I soon discovered that I loved cooking and became obsessed with the notion of expressing myself through food and the related pleasure that I could give others,"
Briny Kumamoto oysters dabbed with horseradish, preserved lemon, caviar, and a shimmer of gold leaf
San Diego Bay Wine + Food Festival: The San Diego Bay Wine & Food Festival™ returns November 16-23, 2014, and this year is bigger and better than ever. Celebrate 11 years in the making with new events, the best wines in the world and some of today’s biggest celebrity chefs and culinary personalities. Join over 200 wineries, breweries and spirit purveyors, 70 of San Diego’s best restaurants, and 10,000 wine and food aficionados from across the nation for the biggest wine and food celebration on the West Coast.
Cooking for KD: Saturday, November 8, 2014: Join us in San Diego for the Kawasaki Disease Foundation's epicurean evening to help Save A Child's Heart with our highly acclaimed chefs as they prepare a special 5 Course dinner for our guests. Accolades of James Beard Awards, Michelin Stars, Television Appearances, Cookbooks, Restaurants and more all in one room, it'll be an extraordinary night of Cooking for KD.
Addison. San Diego, CA
Executive Chef
BOH operations
Food/menu costing
Staff training
TV/radio guest appearances
Food styling
Ingredient sourcing
Kitchen management
Menu development
Featured Guest Chef
My repertoire is French food, which is rooted in tradition. However, since we are located in Southern California, we modify the French cooking technique for health benefits. Instead of using a lot of butter and cream to emulsify the sauce, we fold in a vegetable purée and use more reductions. Our cooking techniques have changed with the times and are health conscious. This includes more poaching, baking, slow cooking and grilling than in the past.

  • Chef William Bradley at The Grand Del Mar

  • Dining at The Grand Del Mar- San Diego
  • Addison garnered three stars from the Los Angeles Times - the highest review of a restaurant outside Los Angeles
  • Addison named one of "America's Best New Restaurants for 2007" by Esquire magazine
  • Top 100 U.S. Restaurants - Best Overall, OpenTable Diner's Choice Awards, 2011-2012
  • Top 10 Restaurants of 2011, Dining Critic's Choice, San Diego Magazine, January 2012
  • Top 40 Restaurants in the U.S., Gayot.com, 2010-2013
  • Top 10 Best Restaurants for Service in the U.S., 2013 Diners' Choice, OpenTable.com, February 2013
  • Grand Award, Wine Spectator, 2009-2013
  • Forbes Travel Guide Five-Star Restaurant, 2009-2014
  • AAA Five Diamond Restaurant, 2009-2014
  • Relais & Châteaux Grand Chef William Bradley, November 2010-2014
  • Robb Report Culinary Master Winner, 2014
"It was an honor to nominate Chef William Bradley for this competition and I congratulate him on this distinguished award. William's food is focused and he refines simplicity to the utmost degree. He represents the future of our profession and I look forward to watching him continue to grow and shine in the years to come."
- Master Chef Thomas Keller, Robb Report Culinary Masters Competition for 2014

William Bradley
William Bradley
San Diego, CA
United States

Director and Executive Chef

William Bradley made his first foray into the culinary world as a teenager, working as prep cook at a small Italian restaurant in Bonita, Calif. "I soon discovered that I loved cooking and became obsessed with the notion of expressing myself through food and the related pleasure that I could give others," he recalls. Describing himself as "driven not by trends, but by the history of food," Bradley, 38, says his emphasis is on "mastering simplicity, with a keen focus on taste and technique."  

In his role as director and executive chef of Addison, the signature dining venue of The Grand Del Mar, Bradley conveys his persona and culinary prowess through a simple, yet inspired menu. Since 2006, he has been creating highly praised dishes reflecting his artisanal approach to cooking, such as Alaskan King Crab with white anchovy 
anchoĩade, and Coffee-Roasted Canard with koshihikari rice and candied peanuts. His contemporary French cuisine, highlighted by the seasonal California ingredients that he scouts from local farms, has led to global recognition for this talented chef and his restaurant. With the full support of Addison's outstanding service team, Bradley also oversees all front-of-the-house operations as the restaurant's director.  

Addison is the first and only restaurant in San Diego to receive both the highly coveted AAA Five Diamond and Forbes Five-Star ratings, which Addison has earned since 2009 under Bradley's direction. It also garnered three stars from the Los Angeles Times - the highest review of a restaurant outside Los Angeles - and was named one of "America's Best New Restaurants for 2007" by Esquire magazine and Gayot's "Top 10 U.S. Hotel Restaurants."

Most recently, Bradley won Robb Report's Culinary Masters Competition for 2014 - an honor earned after being nominated by Chef Thomas Keller and competing against four other U.S. super chefs. Bradley serves on the Council for Bocuse d'Or USA 2013; was San Diego's only nomination (semifinalist) for a 2012 James Beard Foundation Award and in 2010, was designated a Relais & 
Châteaux‎ Grand Chef. He is one of only 162 chefs on five continents to hold this title - and the only member in San Diego. He was also named one of StarChefs.com's 2010 "Los Angeles-San Diego Rising Stars." In addition, Couteaux Review, an epicurean organization that promotes sustainable agriculture, selected Bradley as a recipient of the 2011 Couteaux Review Sustainability Award.   

Chef Bradley's collaborative work with the resort's team of sommeliers on Addison's wine program has contributed to prestigious kudos from Forbes.com, Wines & Spirits, Santé and Food & Wine. Addison has also received the Wine Spectator Grand Award, the highest honor for restaurant wine lists, each year since 2009; and was named one of Wine Enthusiast's "100 Best Wine Restaurants" in 2011 and the Santé 2010 "Wine Restaurant of the Year."  

Before his position at Addison, Bradley was executive chef at the critically acclaimed Vu restaurant at the Hyatt Regency Scottsdale Resort & Spa. During his tenure there, he was named a candidate for the coveted James Beard "Rising Star Chef" award for three consecutive years, as well as being lauded as a "Rising Star Chef for 2006" by the Arizona Republic.

Bradley began his climb up the culinary ranks under the tutelage of Chef James Boyce at Azzura Point at Loews Coronado Bay Resort. He then moved to Arizona, where he worked for three years as sous chef of the award-winning Mary Elaine's at The Phoenician in Scottsdale.  

A native San Diegan, he enjoys giving back to the community by participating in local and regional fundraising and culinary events such as: San Diego Bay Wine & Food Festival, Mama's Day to benefit Mama's Kitchen, Celebrity Chefs Cook Gala to benefit UCSD Cancer Center, Los Angeles Food & Wine Festival, and more. Bradley has also been a featured guest chef on FOX Los Angeles, FOX5-TV, KFMB-TV and KUSI-TV.

Bradley has parlayed his love of cooking into an extensive collection of vintage cookbooks - some dating back to the turn of the century. "I love the history of eating, and really believe to be creative; you need to have a strong sense of tradition." So in his spare time, he likes to hunt for rare cookbooks and also shop for fine clothing.