Jason McLeod
Executive Chef
Our Canadian-born Executive Chef McLeod is thrilled to be in Southern California where there is such an abundance of local farms, wineries, cheesemakers, and fisheries at his fingertips. McLeod was instrumental in developing the resort’s popular Culinary Series and oversees resort culinary operations and catered events.
McLeod’s career has taken him from beachside locales, such as Great Exuma, Miami and Costa Rica, to a mountain-high resort in Whistler and urban restaurants in the heart of London.
Thierry Delourneaux
Executive Pastry Chef
A European-trained pastry chef, Delourneaux is in charge of bakery operations throughout the resort, including all pastries, confections, breads and in-room amenities. His uniquely creative desserts fuse his Caribbean roots with classic French training.
“Chocolate conjures up some of my fondest memories of creating cakes at an early age. I want people to
savor my delicacies and awaken their own sweet memories.”
William Bradley
Executive Chef, Addison
Since The Grand Del Mar’s signature dining venue opened in 2006, Bradley has garnered significant praise from Esquire, Los Angeles Times, Food & Wine, and Forbes.com for his contemporary French cuisine and one of the nation’s top chef’s tables.
“I am driven not by trends, but by the history of food. My emphasis is on mastering simplicity, with a keen focus on taste and technique.”
Camron Woods
Restaurant Chef, Amaya
As the restaurant chef of Amaya, Camron Woods works in tandem with Executive Chef Jason McLeod to present an array of contemporary Mediterranean-inspired dishes. In fact, Woods says his philosophy is to utilize the freshest possible California produce and highest quality seafood, meat and poultry available – and then subtly enhance them.
“I believe in respect for the ingredients.
Why mess with a good thing?”
Jesse Rodriguez
Wine Director
Rodriguez, one of Wine & Spirits “Best New Sommeliers” in 2007, presides over Addison and the resort’s 28,000-bottle inventory. His meticulously chosen collection, including several proprietary Grand Del Mar bottlings, has been highly lauded by Food & Wine, Wine Spectator, and Forbes.com.
Named “Best Sommelier, Reader’s Choice Best of 2008” in Ranch & Coast: San Diego’s Luxury Lifestyle Magazine