Chef William Bradley, Celebrity?
You’re probably thinking who is this Chef William Bradley guy? He’s not a chef that I know. Keep this name on your foodie radar, he’s up and coming. Locally known and now recently recognized by Esquire magazine, his restaurant is one of the 20 best new joints anywhere in the country. I’d go as far as calling him a celebrity chef, at least here in San Diego.
I had the recent opportunity to meet Chef William Bradley of the signature restaurant, Addision, at the The Grand Del Mar resort hotel. We had to meet the Chef after what I’m calling my best dining experience anywhere in San Diego, ever. The Addison was named after architectural visionary Addison Mizner. Chef Bradley’s approach to cooking combines local ingredients with contemporary French influences, based on being as pure to the ingredient as possible.
William Bradley knew in his mind that the preparation of food was his passion. He was driven to search out and work for the best in the field. In 1996 he met James Boyce, the Chef he considers legendary, who became his friend and mentor when both of them were at Loew’s Coronado Azzura Point. Boyce had apparently worked for Daniel Boloud, Boloud to Claude Verger and Verger for Alain Ducasse. Chef Bradley speculates that deep culinary line probably goes back to Escoffier.
Not only was culinary school key for these top chefs, the life long connections as a result are now priceless.
I wish Chef Bradley continued success in the culinary world. What he’s doing at Addison in Del Mar is truly original.
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Escoffier is not just a restaurant on the CIA campus. It was named after Georges Auguste Escoffier. “Escoffier made French Cuisine world famous and documented its methods and techniques. He moved menus, cooking technique and the organization of the professional kitchen into what we are familiar with today.”