An Exceptional Dining Experience Our Culinary Team
The talented chef team at The Lodge at Torrey Pines brings a dedication to sourcing local ingredients combined with a passion to create unforgettable dining experiences.
Kelli Crosson
Executive Chef, The Lodge at Torrey Pines
Executive Chef Kelli Crosson brings a lifelong interest in real food to the culinary program at The Lodge at Torrey Pines. From her upbringing on a 40-acre citrus orchard to attending The French Culinary Institute in New York, Crosson embraces a simplicity conveyed through dishes that allow fresh and naturally flavorful ingredients to shine. She enjoys the rush of the kitchen as much as bringing people together to dine and enjoy each other’s company, and her focus extends beyond the kitchen line to ensure an impeccable guest experience.
Ryan Dzierzawski
Chef de Cuisine, The Grill at Torrey Pines
With a commitment to utilizing fresh and sustainable ingredients, Chef de Cuisine Ryan Dzierzawski originally joined the culinary team at The Lodge at Torrey Pines in 2018. He earned his Culinary Arts and Food Service Management from Johnson & Wales University in Rhode Island, and has previously worked at several restaurants on the East Coast as well as Kettner Exchange in Little Italy, San Diego.
Tiffany Tran
Chef de Cuisine, A.R. Valentien
Since joining A.R. Valentien in 2022, Tiffany Tran has infused the kitchen with her strong foundation in classical French technique and an appreciation for ingredient-driven cuisine. A graduate of the Culinary Institute of San Diego, she honed her skills at celebrated establishments such as the three-star Michelin restaurant Addison as well as Mister A’s and Botanica. Tran is known for her dedication to mentorship and commitment to crafting expertly prepared dishes.
Jessica Scott
Pastry Chef, A.R. Valentien
Jessica Scott lends her inventive spirit and more than two decades of experience at A.R. Valentien. Recognized as “Pastry Chef of the Year” by the Nevada Restaurant Association in 2022, she has helped open over 20 restaurants and bakeries across the country and held leadership roles with top-tier hospitality groups like 50 Eggs and RDM Hospitality. A former Food Network competitor, Scott is admired for her creative desserts, bold flavors, and her mentorship of rising pastry talent.
Justin Kalaluhi
Executive Sous Chef, A.R. Valentien
Executive Sous Chef Justin Kalaluhi brings more than 25 years of culinary expertise to A.R. Valentien. A graduate of Kauai Community College with an Associate’s in Culinary Arts, Kalaluhi has led high-performing teams at renowned properties including the Fairmont Orchid in Hawaii, Resorts World Las Vegas with Zouk Group, and the Four Seasons Resort in Vail. His leadership centers on menu innovation, high quality consistency, and a commitment to delivering exceptional dining experiences.
