Well-regarded French chef Olivier Bioteau, who sold and shuttered his much-beloved Farm House Cafe on Adams Avenue two years ago, has been part of the kitchen team at The Lodge at Torrey Pines since July 2014, working as chef tournant for highly-regarded property and its signature restaurant, A.R. Valentien, which earned Top Resort Restaurant in the West in 2015 from Sunset Magazine.
Bioteau has been providing support at The Lodge's annual Celebrate the Craft event and A.R. Valentien's Thursday night Artisan Table dinners, and it was just announced that he has been promoted to a position as A.R. Valentien's executive pastry chef. He will be in charge of all sweet and savory pastries and developing seasonal desserts that align with the restaurant's dedication to sourcing local produce and ingredients from area farms. In a statement, Bioteau said, "Working at The Lodge has been great, mostly because of Jeff Jackson, the grandfather of San Diego’s chefs. He is so respectful of kitchen techniques and traditional recipes. He demands your best and cares about each member of his kitchen brigade."