It’s a tried and true career path for a young American chef looking to make a mark in the culinary world to head to a prestigious cooking school and then relocate to New York or San Francisco to start building their star. Bradley didn’t do either of those.
Mentored by Chef James Boyce, he began under the tutelage of Boyce at Azzura Point at Loews Coronado Bay Resort. He then continued as a sous chef of the award-winning Mary Elaine’s at The Phoenician in Scottsdale, before becoming executive chef at the acclaimed Scottsdale restaurant Vu.
In 2006, the native San Diegan took the helm at Addison, the fine dining restaurant at the Fairmont Grand Del Mar Resort.
“Respect has been a driving force in my life as a chef. I grew up in Southern California; it’s where I discovered my passion for the craft of cooking and where I found my culinary voice. Over the years, I’ve increasingly drawn inspiration from this region and aspire to respect my roots through the experience at Addison. We describe it as California Gastronomy, but it comes down to is respect for the ingredients and bounty of what exists around us. Our cuisine is grounded in simplicity and balance”.
Chef William Bradley offers his distinct culinary perspective through an experience that celebrates regional ingredients and Southern California influences.
Addison sits high up on a bluff, its arched windows taking in twilight views. With its soaring ceilings and picturesque views of the surrounding hillside, the dining room creates a transportive setting for Bradley’s nine-course tasting menu. At the restaurant’s center is a wine cellar offering a glimpse at Addison’s comprehensive list and program featuring top selections from small producers, rare Champagnes, and new discoveries from around the world.
Instagram: @chefwilliambradley @addisonrestaurant
Restaurant web site: https://www.addisondelmar.com/
Restaurant address: 5200 Grand Del Mar Way San Diego, San Diego County, California 92130, United States