Kelli Nicole Crosson has been promoted to Chef de Cuisine at A.R. Valentien at The Lodge at Torrey Pines. Her tenure with A.R. Valentien began in 2009, where she began honing her culinary skills under the tutelage of Jeff Jackson, The Lodge’s executive chef. She most recently served as Sous Chef for the restaurant. Prior to joining A.R. Valentien, Crosson served on the cooking staff of the Ronald Reagan Building and International Trade Center in Washington, D.C. and the Landmarc at the Time Warner Center in New York City.
In her new position, Crosson will select menus based on seasonal ingredients, in keeping with A.R. Valentien’s commitment to the “farm-to-table” concept. Recipient of a number of prestigious national awards, A.R. Valentien features a cuisine with emphasis on the freshest of ingredients prepared in simple, flavorful combinations.
In addition to orchestrating daily menus, Crosson will create new recipes and interact with her staff to ensure the food is prepared with the highest of standards. As part of her new position, Crosson will also play an important role in interacting with diners especially during the restaurant’s Thursday night artisan table dinners– to ensure their satisfaction during the entire dining experience.
Crosson is a graduate of The French Culinary Institute in New York City, where she achieved a diploma in culinary arts and fundamentals of wine.
posted by Tiffany Haslacker
03/06/2013
