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, A.R. Valentien
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.
Advanced Sommelier, The Lodge at Torrey Pines
Advanced Sommelier Paul Krikorian is the mastermind behind The Lodge's modern-meets-classic wine list, a clear reflection of his adoration for family-owned, sustainable productions as well as favorites from the world’s most renowned wineries. With a culinary background working in kitchens across the country, the New England native is now triple-certified; his first certification was achieved in 2000, and his latest accomplishments include the “Advanced” certification from the Court of Masters in 2011 and completion of the Wine and Spirits Trust advanced sommelier program in 2012.