Addison’s Chef William Bradley Wins Culinary Masters Competition


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Unveiled in the January 2014 issue of Robb Report, the magazine has named Executive Chef William Bradley of Addison, the signature restaurant at The Grand Del Mar, as the winner of its second annual Culinary Masters Competition. Bradley, nominated for this competition by master chef Thomas Keller, showcased his elegant, winning five-course dinner at the Fairmont Miramar in Los Angeles on August 10, 2013.

The Culinary Masters Competition involves assembling a stellar panel of five master chefs and challenging each of them to nominate the chef he or she believes is worthy of consideration as a shining kitchen talent now and for years to come. Daniel Boulud chose George Mendes; Thomas Keller picked William Bradley; Nancy Silverton nominated Justin Smillie; Jean-Georges Vongerichten selected Alex Stupak; and Masaharu Morimoto opted for Yoshinori Ishii.

The five nominees presented their work in a series of five-course competition dinners held in luxurious venues in Los Angeles and New York City benefiting charities of the master chefs’ choosing. The chefs were tasked with preparing meals that reflected the breadth and depth of their ongoing achievements in the kitchen. The dinners were judged by a group of 60 Robb Report readers and editors based on criteria that ranged from presentation, technique, originality and overall deliciousness. Some of Chef Bradley’s courses included Alaskan King Crab with avocado, baby romaine and sauce anchois; his signature White Corn Veloute with bacon custard, black truffles and chanterelles; and Ris De Veau Panes with escargot, arugula and caper confiture. The dinner raised funds for Bocuse d’Or USA Foundation, an organization both Thomas Keller and William Bradley support and endorse.

posted by Sarah McCallum

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