A switching of the culinary guard is getting position at Addison, the only 3-starred Michelin cafe in San Diego.
Stefani De Palma has stepped down from her purpose of chef de cuisine following assuming that place in 2016. She assisted shepherd the cafe to its three-star Michelin position, performing alongside its govt chef William Bradley. Given that becoming a member of Addison in 2008, De Palma has also been its pastry chef, chef de partie, chef tournant, pastry sous chef, and sous chef. Previously, she examined at Le Cordon Bleu, externed in Italy, and was voted a Eater Younger Guns semi-finalist in 2017.
“After nearly 15 years, an huge amount of expansion and prospects, I could not be extra very pleased of what we built at Addison. At the conclude of 2021, I gave chef [Bradley] a year’s notice of my departure and it was really crucial to me to depart how I began, 100% committed. I needed to carry out two issues in 2022 in advance of leaving: fortify the staff and get 3 Michelin stars. I can appear back on the last yr and feel extremely very pleased that both equally of individuals aims have been realized,” De Palma informed Eater.
De Palma reported she’s taking a nicely-deserved break. She joined Addison immediately after graduating from Le Cordon Bleu. “While it may possibly seem to be odd to hear this, I never have nearly anything quickly lined up, but as I in the vicinity of my mid-30s, I felt it was time for a new chapter of my lifestyle. About the upcoming few of months, I’ll be putting the wheels in motion for some prospective initiatives, but for now, I’ll be filling my days with family members, pals, and tons of extensive walks with my doggy, Ruby,” stated De Palma.
Government chef William Bradley explained in an Instagram put up to De Palma, “It has been a joy to view Stefani shine over these 15 several years, her contributions have been immeasurable. It is extremely hard to list all the factors I am grateful for. I search ahead to championing her up coming chapter as you have championed this restaurant with a loyalty and excellence that will without end be your legacy.”
The recently-appointed chef de delicacies is Jonathan Brambila, who’s been promoted from sous chef at Addison. Brambila has been functioning with chef Bradley since 2011, a desire he experienced considering the fact that finishing his culinary education at the Artwork Institute of California-San Diego exactly where an teacher instructed him Addison would “change the restaurant scene in San Diego.”
Born in Los Angeles, Brambila grew up involving San Diego and Tijuana in which his mothers and fathers ran a taqueria specializing in barbacoa around his center school.
“Starting this yr as the chef de cuisine at Addison has been remarkable, and I’m fired up to go on understanding from Chef Bradley though mentoring and encouraging our crew. I delight in educating our cooks how to be successful, guiding them in all parts of the kitchen area, so they can expand in their professions as well. It’s been inspiring to be a aspect of the Addison spouse and children for the previous 11 a long time, viewing how Chef Bradley has led the cafe to the place it is now. He is the coronary heart and soul of the restaurant, and I glimpse ahead to operating closely with him in excess of this coming yr,” claimed Brambila.
Chef Bradley included, “Chef Brambila has been an indispensable component of our crew, supporting Addison’s evolution above the years with his commitment and sheer adore for what we do. His creativeness and generosity in the kitchen are uncommon, and we appear ahead to viewing how he proceeds to grow with us as our new chef de cuisine.”
The new sous chef will be Miguel Baez, who’s been promoted from chef de partie, a situation he’s held given that March 2021. Baez has also worked in kitchens at Born & Raised in San Diego, Mugaritz in Spain, and For each Se in New York.