An Exceptional Dining Experience Our Culinary Team

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.

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.

Pastry Chef Cecilia Leung brings more than two decades of experience to The Lodge at Torrey Pines. Working in kitchens from Los Angeles to San Diego, she has a passion for creating delectable delights that captivate both the eye and the palate. Cecilia attended the esteemed California School of Culinary Arts Le Cordon Bleu in Pasadena and also earned her B.A. in both History and Asian American Studies from UCLA. Prior to her full-time culinary career, she dedicated more than a decade to teaching elementary school in Los Angeles.

Acclaimed Corporate Culinary Advisor, Chef Jeff Jackson is credited with being one of the original pioneers of the farm-to-table movement in San Diego. With a classically French-trained culinary background, Chef Jackson has earned numerous awards and accolades for his innovative yet simple style of cuisine. He founded the nationally recognized Celebrate the Craft food festival, and now brings his iconic dedication to farm-fresh ingredients to the entire culinary program at The Lodge at Torrey Pines.