Located at The Grand Del Mar, Addison – San Diego’s first and only AAA Five Diamond, Forbes Five-Star restaurant – has named Anthony Secviar as its new chef de cuisine. As of December 1, Secviar will work closely with Addison’s Relais & Châteaux Grand Chef William Bradley to create the contemporary French cuisine that has garnered much critical acclaim and a slew of awards since the restaurant opened in 2006.“Anthony brings great leadership skills, depth of knowledge of cuisine and an extraordinary work ethic, and will be a dynamic addition to our outstanding team,” says Bradley, director and executive chef of Addison.
Secviar previously worked at The French Laundry for the past six years, starting in 2005 as a chef de partie and moving through various stations before being promoted to sous chef in 2008. During his tenure there, he was consistently selected as part of the culinary team that Chef Thomas Keller assembles to represent the restaurant at special events all over the world, including Hong Kong, Singapore, and most recently London, during The French Laundry’s first pop-up project at Harrods.
Born in Hammond, Ind., and raised in San Diego, he graduated from the California Culinary Academy in San Francisco and honed his skills in Spain, where he staged at the Michelin three-star Akelarre and Michelin one-star Kokotxa, both in San Sebastian, and worked in the kitchen at Ferran Adria’s El Bulli for six months.
