An Exceptional Dining Experience Our Culinary Team

With more than 14 years in luxury hospitality, Executive Chef Eric Sakai leads the culinary program at The Lodge at Torrey Pines with a focus on seasonality and ingredient-driven cuisine. Born and raised in Hawaii, his experience in Michelin-starred kitchens informs an approach grounded in technique and close relationships with local farms. He most recently served as opening Executive Chef of Hall Park Hotel in Frisco, Texas, and has held leadership roles at The Ritz-Carlton Las Colinas, Park Hyatt Aviara, and Four Seasons Resort Jackson Hole. A nominee for Food & Wine Magazine’s People’s Best New Chef, Chef Sakai is recognized for crafting elevated dining experiences that let quality ingredients shine.

Owen Beatty’s career has been shaped by time in Michelin-starred kitchens across California, bringing a refined, seasonal perspective to A.R. Valentien. He was part of the opening team behind Wildland and Lilo in Carlsbad, contributing to the restaurant earning a Michelin star within months of opening. His background includes experience at the three-Michelin-starred Quince in San Francisco, as well as Michelin-starred La Toque and Terra in Napa Valley, and Juniper & Ivy in San Diego. A graduate of Johnson & Wales University, Owen focuses on consistency, technique, and creating memorable guest experiences.

At The Grill at Torrey Pines, Michael Moritz draws on nearly two decades of kitchen experience to shape menus rooted in seasonality and regional sourcing. He most recently served as Executive Chef of Communion and Paradis Café in San Diego, earning San Diego Magazine’s "Best New Restaurant" Critics’ Choice award and a nomination for Chef of the Year. His career also includes leadership positions at Pacifica Del Mar, The Seabird Resort in Oceanside, and Mille Fleurs in Rancho Santa Fe. In the kitchen, Michael is known for his steady leadership and ability to deliver approachable, well-executed dishes that reflect the character of the region.