Chef Q&A with William Bradley of
Addison in San Diego
William Bradley made his first foray into the culinary
world as a teenager, quickly discovering his passion for cooking,
and then launching a career that has taken him to Scottsdale and
Paris before returning to his hometown of San Diego. At the age
of 31, Bradley is on his way to becoming a chef of renown with his
new restaurant, Addison, which recently opened, and will
become the signature restaurant of the Grand Del Mar when it opens
later this year.
CMEplanner: You describe yourself as "driven not by trends,
but by the history of food." What exactly do you mean by that?
Bradley: I look
at the movement of food these days as being driven by science. It's
very experimental or as I call it, 'fusion confusion." I'm just
not into that. There are very few chefs who can pull off a fois
gras milkshake. I'm much more into ground techniques rather than
trends and I like mastering simplicity, putting the emphasis on
taste and technique.
CMEplanner: Who are your mentors?
Bradley: James
Boyce (from Mary Elaine's in Scottsdale and of the Montage
in Laguna Beach) who I met in San Diego originally. I have always
followed his cooking philosophies. Alain Passard (of L'Arpege
in Paris) is my role model. We as chefs today have so many books
at our fingertips and the ability to travel much more easily than
those in the past. It's easier to be influenced by great chefs from
around the world than it ever was.
CMEplanner: I understand you have quite a collection of
vintage cookbooks.
Bradley: Yes,
some of them date 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.
CMEplanner: Were you also involved in the design of Addison?
Bradley: Yes. I
was involved in designing the kitchen and I also collaborated on
the design of the restaurant. The mood is high-end Old World with
lots of Italian marble and tables with simple white tablecloths.
It's a combination of Zen and old World.
CMEplanner: What are you hoping for the future?
Bradley: I would
love to do a cookbook, but I don't think I'm ready yet. I just want
to continue to cook great food and go wherever that leads me.
* * *
| SIGNATURE
DISH |
| Parmesan
risotto finished with a pine nut puree and parsley |
Addison
The Grand Del Mar
5200 Grand Del Mar Way
San Diego, CA 92130
(858) 350-7600
www.addisondelmar.com
|
