A New Culinary Chapter at The Lodge at Torrey Pines

Perched above the Pacific with sweeping views of the iconic Torrey Pines Golf Course, The Lodge at Torrey Pines has long been synonymous with refined California dining. Now, the celebrated property enters a compelling new chapter, welcoming a trio of accomplished chefs whose collective experience promises to further elevate its storied culinary program. 

At the helm is newly appointed Executive Chef Eric Sakai, whose career spans Michelin-starred kitchens, luxury resorts, and award-winning independent concepts. Tasked with guiding the culinary vision across A.R. Valentien, The Grill at Torrey Pines, and the resort’s broader dining and event offerings, Sakai brings a thoughtful, ingredient-driven approach shaped by both global technique and deep respect for seasonal sourcing.

His résumé reads as a tour through some of the world’s most respected kitchens, from San Francisco’s Acquerello and Rubicon to Italy’s Piedmont region, complemented by leadership roles at The Ritz-Carlton, Park Hyatt Aviara, and Four Seasons Resort Jackson Hole. Most recently, Sakai served as Executive Chef at Hall Park Hotel in Texas, and earlier earned national recognition as a standout culinary talent in the Pacific Northwest.

Joining Sakai at A.R. Valentien is Chef de Cuisine Owen Beatty, whose background includes time at Michelin-starred standouts such as Quince in San Francisco, Terra in St. Helena, and La Toque in Napa, as well as San Diego’s own Juniper & Ivy and Carlsbad’s Lilo and Wildland. Beatty will oversee daily kitchen operations at the beloved La Jolla restaurant, working in close collaboration with Sakai to refine its signature farm-to-table ethos — an approach that has long celebrated the region’s farmers, fishers, and ranchers through elegant, seasonally driven menus. 

Completing the culinary leadership team is Chef de Cuisine Michael Moritz, who takes the reins at The Grill at Torrey Pines. With nearly two decades of experience and strong ties to Southern California’s dining scene (Communion, Pacifica Del Mar, Mille Fleurs), Moritz brings a grounded yet refined sensibility to the restaurant’s wood-fired, approachable California cuisine. His focus on open-fire cooking continues The Grill’s legacy, where guests gather over smoky, expertly prepared dishes on one of the most scenic patios in the region. 

Together, this new culinary team signals an exciting evolution for The Lodge, one that honors its legacy while embracing fresh perspective. The result is a dining experience that remains distinctly rooted in place, yet newly energized by global influence, technical mastery, and a shared commitment to excellence. lodgetorreypines.com/dine