"On a cool Saturday in Los Angeles, Chef William Bradley is prepping for service replete in his chef’s whites. However, this is the last Saturday service that Bradley will complete without his restaurant Addison’s latest distinction, a third Michelin Star. For Bradley, achieving this highest honor is something that has been ingrained in him since he first discovered his passion for the culinary arts. “I’ve had wonderful opportunities in my career to move to different cities, and the balance of life and the beauty of this area and the culture of San Diego have always inspired me,” says Bradley. “The cuisine here has always had an amazing sense of place, and I wanted to help see it grow.” That mindset has done wonders for Bradley, who took over Addison more than fifteen years ago, thereby cementing San Diego’s standing as a culinary destination. “A lot of people would never think that or dream that [San Diego would be recognized by the Michelin Guide],” says Bradley. “In inspires me every day.” So we sat down with Chef Bradley ahead of Monday’s Star Revelation event to get his breakdown of California gastronomy, how he conceives the dishes behind the Stars, and what’s next for him and Addison." - Edward Barsamian
