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Since The Grand Del Mar’s signature dining venue opened in 2006, Bradley has garnered significant praise from Esquire, Los Angeles Times, Food & Wine, and Forbes.com for his contemporary French cuisine and one of the nation’s top chef’s tables.
“I am driven not by trends, but by the history of food. My emphasis is on mastering simplicity, with a keen focus on taste and technique.”
As the restaurant chef of Amaya, Camron Woods presents an array of contemporary Mediterranean-inspired dishes at the resort's all-day restaurant. His philosophy is to utilize the freshest possible California produce and highest quality seafood, meat and poultry available – and then subtly enhance them.
“I believe in respect for the ingredients.
Why mess with a good thing?”
Rodriguez, one of Wine & Spirits "Best New Sommeliers" in 2007, presides over Addison and the resort's 35,000-bottle inventory. His meticulously chosen collection, including several proprietary Grand Del Mar bottlings, has been highly lauded by Food & Wine, Wine Spectator, and Forbes.com.
Named "Best Sommelier, Reader's Choice Best of 2008" in Ranch & Coast: San Diego's Luxury Lifestyle Magazine
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