An Exceptional Dining Experience Our Culinary Team
The talented chef team at The Lodge at Torrey Pines brings a dedication to sourcing local ingredients combined with a passion to create unforgettable dining experiences.
Kelli Crosson
Executive Chef, The Lodge at Torrey Pines
Executive Chef Kelli Crosson brings a lifelong interest in real food to the culinary program at The Lodge at Torrey Pines. From her upbringing on a 40-acre citrus orchard to attending The French Culinary Institute in New York, Crosson embraces a simplicity conveyed through dishes that allow fresh and naturally flavorful ingredients to shine. She enjoys the rush of the kitchen as much as bringing people together to dine and enjoy each other’s company, and her focus extends beyond the kitchen line to ensure an impeccable guest experience.
Ryan Dzierzawski
Chef de Cuisine, The Grill at Torrey Pines
With a commitment to utilizing fresh and sustainable ingredients, Chef de Cuisine Ryan Dzierzawski originally joined the culinary team at The Lodge at Torrey Pines in 2018. He earned his Culinary Arts and Food Service Management from Johnson & Wales University in Rhode Island, and has previously worked at several restaurants on the East Coast as well as Kettner Exchange in Little Italy, San Diego.
