Jeff Jackson, Former Executive Chef At Shutters On The Beach, Joins The Lodge At Torrey Pines

Dan Fullen, General Manager at The Lodge at Torrey Pines announced today that leading Los Angeles Chef Jeff Jackson has been appointed Executive Chef of The Lodge, a new luxury hotel, golf resort and spa scheduled to open in La Jolla, Calif., in April 2002. Jackson, former Executive Chef at Shutters on the Beach in Santa Monica, will oversee the culinary concept and menu development at the 175-room California Craftsman Style property, which will feature a signature restaurant, two lounges and a casual grill restaurant, as well as meeting and banquet facilities.


As Executive Chef at Shutters on the Beach, Jackson played a critical role in the opening of the award-winning property and its sister property Casa Del Mar, and established Shutters` culinary style with his contemporary American and eclectic California cuisine. He brings more than 30 years experience to his new role at The Lodge, having cooked at some of the finest tables in the country. Classically French-trained under legendary culinary expert Jean LaFont, Jackson has mastered his own trademark style of innovative contemporary American cuisine.

Jackson worked with Jean Banchet for two and a half years at his celebrated Le Francais and later spent more than five years at Chicago`s Park Hyatt Hotel, first as Executive Sous Chef at the property`s award-winning La Tour Restaurant, and later as Executive Chef of the hotel. It was here that his mastery of flavors and menu creations helped earn La Tour Restaurant the prestigious Ivy Award from Restaurants & Institutions Magazine. In 1988 Jackson won the esteemed USA Bocuse d`Or Culinary Gold Cup competition and represented the United States in the world competition in Lyon in 1989. He is a graduate of the Culinary Institute of America, Hyde Park, New York.

“I am delighted to be at the helm of the culinary development at The Lodge at Torrey Pines, which will surely be the most exciting new property in Southern California,” said Jackson. “The main restaurant will offer a spectacular visual experience that I`ll match with a sophisticated yet straightforward menu that draws on the region`s abundance of fresh produce.”

“We`re honored to have one of Los Angeles` leading chefs to oversee the cuisine at The Lodge,” said Dan Fullen, General Manager of The Lodge at Torrey Pines. “Jeff`s vision and expertise will ensure that the dining experience matches the unparalleled luxury accommodations and world-class facilities at The Lodge.”

ADVERTISEMENT

A.R. Valentien, The Lodge at Torrey Pines` signature restaurant, will feature a breathtaking setting overlooking the 18th hole of the Torrey Pines Golf Course and La Jolla coastline. Named after Albert Valentien, the renowned San Diego artist from the early-1900s whose ceramics, watercolors and oils are prized by collectors, the restaurant will be a visual tribute to Valentien and feature his original artworks and personal memorabilia.

Scheduled to open in April 2002, The Lodge at Torrey Pines is a tribute to the California Craftsman Movement and is modeled after Greene and Greene`s famed Gamble and Blacker houses in Pasadena, Calif., two of the finest examples of early 1900s Craftsman-style architecture. The Lodge will feature 175 spacious guest rooms and suites, more than 13,000 square feet of meeting and banquet space, a 9,500 square-foot full-service spa and two restaurants, including a signature dining room serving contemporary California cuisine. The Lodge is adjacent to the Torrey Pines Golf Course and is walking distance of Torrey Pines State Reserve. For reservations call toll-free 888-826-0224. For further information on The Lodge call 858-453-4420 or visit www.lodgetorreypines.com.

——-