William Bradley

Bradley, who in addition to menu development, is in charge of all staff and day-to-day operations at Addison at The Grand Del Mar, was most recently executive chef of the critically acclaimed Vu restaurant at the Hyatt Regency Scottsdale Resort & Spa. While there, he garnered extensive critical acclaim and 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. Under Bradley’s direction, Vu was also named one of Esquire’s “Best New Restaurants for 2005” and earned a Mobil Four-Star Award and AAA Four Diamond Award for 2006. In his short tenure at Addison, he has generated similar acclaim, garnering glowing reviews in various regional, national and local publications.

Mentored by former San Diegan 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.

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