William Bradley isn’t just a chef, he’s a cookbook collector. Since his teenage foray into the kitchen of a local Italian restaurant in Bonita, California, Bradley knew he’d found his life’s passion. And collecting cookbooks, especially rare vintage editions, has since become a kind of sidelong hobby. “I love the history of eating,” says Bradley, “and [I] really believe to be creative, you need to have a strong sense of tradition.”
This respect for the tradition and history of food has been a foundation for Bradley’s culinary ambitions since his youth. A San Diego native, Bradley spent a few of his early culinary years outside of the city, under the guidance of his mentor James Boyce at Azzura Point at Loews Coronado Bay Resort and then again under Boyce as a sous chef at the award-winning Phoenician in Scottsdale, Arizona.
Bradley also worked as the executive chef at the critically acclaimed Vu Restaurant at the Hyatt Regency Scottsdale Resort & Spa, where he was nominated for a James Beard “Rising Star Chef” award for three years in a row. Bradley earns such attention for his commitment to simplicity and sophistication, prioritizing the purity of flavors and textures in perfect combination. He also works closely with Grand Del Mar Wine Director Jesse Rodriguez to create a symbiotic relationship between the food and the wine at Addison.
Since 2006, Bradley has translated his passion for fresh, sophisticated cuisine at Addison, the signature dining venue of The Grand Del Mar, where he has earned the Forbes, formerly Mobil, Five Star and AAA Five Diamond Awards for 2010 and 2009, respectively—the first and only restaurant in San Diego to earn such accreditation. Additionally, he was named a StarChefs.com 2010 Los Angeles – San Diego Rising Star.