San Diego, CA
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
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
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
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.