The Lodge at Torrey Pines Welcomes Acclaimed Culinary Leadership Team led by Executive Chef Eric Sakai

LA JOLLA, Calif. — The Lodge at Torrey Pines announces the appointment of three distinguished chefs to its award-winning culinary team, marking an exciting new chapter for the property’s celebrated dining program. Eric Sakai has been named Executive Chef of The Lodge at Torrey Pines, joined by Owen Beatty as Chef de Cuisine of A.R. Valentien and Michael Moritz as Chef de Cuisine of The Grill at Torrey Pines.

The trio of accomplished chefs bring a wealth of experience from Michelin-starred kitchens, renowned fine-dining restaurants and leading world-class resorts, strengthening The Lodge’s long-standing commitment to exceptional California cuisine rooted in seasonality and craftsmanship.

Executive Chef Eric Sakai to Lead The Lodge’s Culinary Program

Leading this next evolution of The Lodge’s signature restaurant A.R. Valentien, The Grill, as well as the resort’s catering operations and culinary events, is Executive Chef Eric Sakai. Sakai is a seasoned culinary professional whose career spans Michelin-starred restaurants, award-winning independent concepts and renowned luxury hotel kitchens.

Chef Sakai brings more than a decade of leadership experience in luxury hospitality and fine dining, most recently serving as Executive Chef at the Hall Park Hotel in Frisco, Texas. Previously, he served as Executive Sous Chef at The Ritz-Carlton Las Colinas Resort and held leadership roles at several renowned resorts including Park Hyatt Aviara in Carlsbad and Four Seasons Resort Jackson Hole.

Earlier in his career, Sakai honed his craft in some of the world’s most acclaimed kitchens, including Michelin-starred restaurants in Italy and San Francisco. His experience includes working at the two-Michelin-starred Acquerello and one-Michelin-starred Rubicon in San Francisco, as well as staging at Guido Ristorante in Italy’s Piedmont region. 

Sakai has also been recognized for his entrepreneurial success as chef-owner of Restaurant Marron in Seattle, earning distinction as a Food & Wine People’s Best New Chef Pacific Northwest and Pacific and recognition among Thrillist’s “10 Best Chefs of the West Coast.” 

Sakai will guide the overall culinary vision for The Lodge including A.R. Valentien, celebrated for its refined California cuisine and deep commitment to seasonal, locally sourced ingredients.

“Chef Eric Sakai is an extraordinary culinary talent whose depth of experience and passion for thoughtfully sourced, seasonally inspired cuisine make him a remarkable addition to our team,” said Matthew Adams, COO of Evans Hotels and The Lodge at Torrey Pines. “His background in Michelin-starred kitchens and luxury hospitality will further elevate the culinary legacy of A.R. Valentien and The Lodge at Torrey Pines while honoring the farm-to-table philosophy that has defined this dining destination for decades.”

Owen Beatty Named Chef de Cuisine of A.R. Valentien

Taking the lead in the kitchen of A.R. Valentien, overseeing all restaurant menus and operations, is Owen Beatty who joins the team as Chef de Cuisine with an impressive background in some of the country’s most acclaimed Michelin-starred restaurants. Most recently, Beatty served on the opening culinary team for Michelin-starred restaurants Wildland and Lilo in Carlsbad, helping lead production and kitchen operations as the restaurants quickly achieved critical acclaim. 

Prior to that, Beatty served as Executive Chef at San Diego’s Juniper & Ivy and spent several years as Executive Sous Chef at the renowned three-Michelin-starred Quince in San Francisco, working closely with Chef-Owner Michael Tusk. His culinary background also includes Michelin-starred kitchens across Northern California, including La Toque in Napa and Terra in St. Helena, where he further developed his approach to refined, ingredient-focused cuisine. 

Beatty will work closely with Chef Sakai to further refine A.R. Valentien’s distinguished approach to seasonal California cuisine. The beloved La Jolla restaurant has long been a cornerstone of San Diego’s farm-to-table dining movement, showcasing the region’s exceptional farmers, fishers and ranchers through ingredient-driven menus and artful culinary craftsmanship.

Michael Moritz Joins The Grill at Torrey Pines as Chef de Cuisine

Completing the new culinary leadership team is Michael Moritz, who will take the helm as Chef de Cuisine of The Grill at Torrey Pines. Moritz brings nearly two decades of culinary experience and deep ties to Southern California’s dining community. Most recently, he served as Executive Chef at Communion and Paradis Café in San Diego’s Mission Hills neighborhood, where the restaurant earned San Diego Magazine’s “Best New Restaurant- Critics’ Choice” in 2025. 

His career also includes leadership roles at Pacifica Del Mar in Del Mar, The Seabird Resort & Spa in Oceanside and the acclaimed French restaurant Mille Fleurs in Rancho Santa Fe. 

Overseeing The Grill, Chef Moritz will carry forward the restaurant’s tradition of refined yet approachable California cuisine, celebrating the timeless appeal of open-fire cooking. A local favorite, The Grill is renowned for its wood-fired dishes and expansive patio overlooking the legendary Torrey Pines Golf Course. Guests can savor the rich, smoky character of selections prepared on the restaurant’s custom-built wood-burning rotisserie.