Bradley is one of the US’s foremost culinary talents. Known for his innovative approach to modern cuisine, respect for tradition, and accomplished techniques, Bradley has garnered critical acclaim and global recognition in fine dining. Born and raised in the San Diego area, Bradley developed an early passion for cooking, inspired by the region's abundance of fresh seafood and produce.
An advocate for sustainability, Bradley emphasizes locally sourced ingredients and minimal food waste, hallmarks of his cooking philosophy. His passion for food innovation continues to shape his reputation as a chef, leading to multiple James Beard Award semifinalist nods.
Restaurant
Addison is an extraordinary fine-dining destination, located on the grounds of the luxurious Fairmont Grand Del Mar in San Diego, California. The restaurant specializes in contemporary California cuisine, celebrating the region’s bounty through seasonal and locally sourced ingredients. Bradley’s meticulously crafted tasting menu offers a refined and immersive culinary experience, featuring delicacies like truffles, caviar, and expertly prepared seafood and meat courses. Each dish highlights Bradley’s impressive mastery of classic techniques, with innovative flavor combinations that surprise and delight diners.
The restaurant’s interior sets the stage for an unforgettable evening, exuding timeless elegance. High ceilings, rich wood accents, and plush furnishings create a warm yet sophisticated ambiance. The opulent yet intimate space is designed to complement the artistry of the cuisine, allowing guests to feel transported to a world of luxury. Addison has earned many accolades, including three Michelin stars, making it a premier destination for those seeking a world-class dining experience on the West Coast.
Recipes and dishes
Bradley’s cuisine is a fusion of contemporary French techniques and Californian influences, characterized by a dedication to simplicity, elegance, and precision. His culinary philosophy revolves around using the best available seasonal ingredients, particularly local produce, seafood, and meats. Each dish is carefully created to put the natural flavors and textures of the ingredients first.
Bradley’s tasting menus are known for their thoughtful progression and artistic presentation. Dishes often feature classic fine-dining elements like truffles, caviar, and shellfish, alongside vegetables and herbs from California’s rich agricultural landscape. For example, his poached lobster may be paired with citrus and fennel, while roast duck may appear with seasonal fruits and earthy vegetables.
His creativity shines in the way he transforms familiar ingredients with unexpected combinations that challenge the palate, with each dish exquisitely plated in a minimalistic and artistic way. Bradley’s tasting menus provide an immersive dining experience that engages all the senses, from the aesthetics to the complexity of flavors and textures, executed with creativity, flair, knowledge, and restraint.
