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.
Executive Chef, The Lodge at Torrey Pines
Acclaimed Executive 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.
Chef de Cuisine Kelli Crosson brings a lifelong interest in real food to A.R. Valentien. 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.
Executive Sous Chef Ira Sylvester joined The Lodge at Torrey Pines in 2010, and brings more than fifteen years of professional cooking experience to the resort. With a passion for farm-to-table cuisine, Sylvester has honed his skills under Executive Chef Jeff Jackson as well as at acclaimed properties across the country including the five diamond Grace Mayflower Inn and Spa in Connecticut and Lark Creek and Chevalier Restaurant in California. Sylvester graduated from the New England Culinary Institute and is dedicated to providing quality seasonal food to guests.