Jeff Jackson is Executive Chef of The Lodge at Torrey Pines. Jackson oversees the culinary concept and menu development at the 170-room California Craftsman Style property, which includes, A.R. Valentien.
Prior to joining The Lodge, Jackson was Executive Chef at Shutters on the Beach in Santa Monica, California. Jackson played a critical role opening that award-winning property and its sister property Casa Del Mar, and established Shutters’ culinary style with a straightforward approach to American and California cooking. He brings more than 30 years of culinary experience to 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 market driven seasonal cooking based on sound craftsmanship. The ever-changing menus are determined and influenced by seasonally available foodstuffs from some of California’s finest organic farms, orchards and fish mongers.
Jackson worked with Jean Banchet for two and a half years at his celebrated Le Français 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. Jackson’s 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.