William Bradley
Executive Chef Addison The Grand Del Mar

William Bradley made his first foray into the culinary world as a teenager, working as a prep
cook at a small Italian restaurant in Bonita, California. "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.

In his role as 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 the restaurant opened in September 2006, he has been creating highly praised dishes
reflecting his artisanal approach to cooking. His contemporary French cuisine is highlighted by
the seasonal California ingredients that he scouts from local farms. "These pristine ingredients
allow me to deliver explosive flavors to our guests at Addison," says Chef Bradley.

Bradley's culinary talents and his team leadership earned Addison both highly coveted Mobil
Five-Star and AAA Five Diamond awards for 2010 and 2009 – the first and only restaurant in
San Diego to receive these designations. Addison garnered a three-star review in the Los Angeles
Times and was also named one of "America's Best New Restaurants for 2007" by Esquire
magazine. In addition, Bradley's collaborative work with Wine Director Jesse Rodriguez on
Addison's wine program has contributed to prestigious kudos from Forbes.com, Wines & Spirits,
Santé and Food & Wine. In 2009, Addison was awarded the Wine Spectator Grand Award, the
highest honor for restaurant wine lists. Bradley has also been a featured guest chef on FOX5-TV,
KFMB-TV and KUSI-TV.

Describing himself as "driven not by trends, but by the history of food," Bradley, 34, says his
emphasis is on "mastering simplicity, with a keen focus on taste and technique." In that spirit,
menu highlights at Addison include entrees with intense flavor and simple, yet masterfully
combined ingredients, such as: Baby Sea Scallops with Sweet Peas and Shallot Confit and
Butter-Baked Salmon with Morels and Sauce Vin Jaune.

Previously 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.

Mentored by former San Diego Chef James Boyce, Bradley began his climb up the culinary
ranks under the tutelage of Boyce at Azzura Point at Loews Coronado Bay Resort. He then
moved to Arizona, where he spent another three years working under Boyce as a 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
fundraising and culinary events such as: The Emilio Nares Foundation's "Harvest for Hope";
Mama's Day for Mama's Kitchen; San Diego Bay Food & Wine Festival; events at
Bloomingdale's at Mission Valley and South Coast Plaza; and teaching at San Diego's Great
News Cooking School.

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 shopping for fine clothing.

Chef Bradely's Celebrity Dine Around >>
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