San Diego's Culinary & Wine Team

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. Most recently, the prestigious Relais & Chateaux hotel and restaurant group named Bradley one of their distinguished Grands Chefs, one of only 160 in the world.

As the Executive Chef of Amaya, Camron Woods presents an array of contemporary Mediterranean-inspired dishes at the resort's all-day restaurant. His philosophy is to utilize the freshest possible California produce and highest quality seafood, meat and poultry available – and then subtly enhance them.

Ernest Lopez, a native of San Diego, draws inspiration from his local roots and nearly 20 years of experience in kitchens along the West Coast. Part of The Grand Del Mar's culinary team since opening in 2007, Lopez created the resort's newest dining experience, Club M.

"Great food is a team effort. You can't do it by yourself."

Before joining The Grand Del Mar, Melissa Logan worked at a number of top resorts in Colorado Springs, Las Vegas, Maui and the Bahamas. Leading a team of six, Chef Logan oversees every aspect of the resort's pastry offerings, from dessert menus at Amaya and afternoon tea treats to extravagant wedding cakes and catered events of all sizes.

"Life should be like a good 72% chocolate. Rich, decadent and complex with layers of flavor — and ultimately satisfying."

Rodriguez, one of Wine & Spirits "Best New Sommeliers" in 2007, presides over Addison and the resort's 36,000-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.