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Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.
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The art of giving Relais & Châteaux with our CRÉATION Gift vouchers and Gift boxes. If you want to spend a magical evening in stunning surroundings in absolute tranquility or enjoy a gourmet dinner at a restaurant of one of our Grands Chefs, there are more than 300 Relais & Châteaux properties awaiting the lucky receipients of this gift, to offer them a truly memorable experience.
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Relais & Châteaux offers you a veritable world tour. Whatever the occasion, however long you stay, each of our hotels will offer you the very best of its culture and region.
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When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.
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Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

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Restaurant on a golf course. United States,San Diego

William Bradley

Addison San Diego 92130

‘Respect has been a driving force in my life as a chef. I have great respect for my roots. I am a child of Southern California, and that is where I have spent most of my professional life. I believe to be creative you have to have a strong sense of tradition. I have collected cookery books since the age of 16 and my first restaurant experiences. I wanted to understand the art, and all the stories that lay behind it, big and small. Respect for the people with whom I work. We all share the same family feeling. That is a huge source of satisfaction in our daily work and key to our success. Respect for gastronomy itself. I look on it as a fully-fledged form of expression. It is pure poetry, in wines and dishes. Respect for classic French cooking methods. I learnt these particularly from chef James Boyce when I worked for him in Arizona. Respect for your ingredients. They are at the basis of my ‘artisanal approach to cuisine’. It’s a very personal approach, based on simplicity, aesthetics and balance’.

What was your most moving culinary experience?
To be named Grand Chef Relais & Châteaux.

The most amusing kitchen incident you ever witnessed?
When I was making a beetroot velouté, I suddenly tipped over the blender when it was going full tilt. The kitchen and all the staff ended up covered in pink. You should have seen everyone’s faces as they looked at what was happening with total astonishment...

Your best piece of advice for amateur chefs?
Patience! That’s the key to success.