@photo credits Addison
William Bradley, chef at Addison Restaurant in San Diego, has revolutionized the Californian culinary scene with his unique approach and commitment to excellence, earning Addison three Michelin stars.
Biography
Born and raised in Chula Vista, California, William Bradley has always harbored a deep passion for cooking. Though he initially aspired to become a professional soccer player, Bradley found his true calling in the kitchen. A self-taught chef, he chose an unconventional educational path, working directly under some of Europe’s finest chefs to hone his skills.
Since becoming the executive chef at Addison, located at the Fairmont Grand Del Mar, in 2006, Bradley has led the restaurant to its first Michelin star in 2019, a second in 2021, and a third in 2022, making it the first restaurant south of Los Angeles to achieve this prestigious recognition. His cuisine celebrates Californian gastronomy, utilizing local ingredients and innovative techniques to create unique culinary experiences.
One of Bradley's signature dishes is the "Regiis Ova Reserve Caviar," part of Addison's nine-course tasting menu. This dish, along with others like "Scallops with morel cream and marasca" and "Tomato and lemon risotto," showcases his ability to harmoniously combine complex flavors.
Bradley's culinary philosophy is grounded in precision, discipline, and creativity. Known for his meticulous attention to detail, he transforms simple ingredients into culinary masterpieces. His commitment to excellence and dedication to quality have made him a leading figure in the world of gastronomy.
Bradley has also played a pivotal role in mentoring many young chefs, sharing his knowledge and techniques through mentorship programs and collaborations. His influence extends beyond the kitchen, inspiring a new generation of chefs to pursue culinary excellence.
