At Addison, the critically acclaimed signature restaurant at The Grand Del Mar, Director and Executive Chef William Bradley is driven not by trends, but by the natural integrity of the ingredients he uses. He is a master of the understated with a keen focus on technique, taste and highlighting sustainable ingredients. Lauded for his thoughtful approach and precision in the kitchen, Bradley also oversees all front-of-the-house operations as the restaurant’s director. In addition, he also is the culinary director for Bijou French Bistro in La Jolla, lending support and guidance to Chef de Cuisine Shaun Gethin. 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.
In 2010, he received the designation of Grand Chef from Relais & Châteaux, one of only 160 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.” His contemporary French menus garnered three stars from the Los Angeles Times in 2007, the highest review of a restaurant outside Los Angeles. Since 2009, Addison has earned both the highly coveted AAA Five Diamond and Forbes Five-Star Awards – the first and only restaurant in San Diego to receive these designations – as well as the Wine Spectator Grand Award, 2009-2014. In addition, Addison was named one of Wine Enthusiast’s “100 Best Wine Restaurants” in America in 2011 and 2012 and has been cited as one of Gayot’s “Top 10 U.S. Hotel Restaurants.”