SAN DIEGO, CALIFORNIA
Jeff Jackson is an astounding culinary artist
and the executive chef within the Lodge at
Torrey Pines, located in La Jolla. One of the
restaurants within the resort, A.R. Valentien,
is known as the “award-winning jewel of
Torrey Pines,” where Chef Jackson creates
timeless dishes that are both satisfying and
gastronomically revolutionary. Jackson has
been in the business for over 30 years, with
experience in all culinary fields. Jackson
worked his way up, from bus boy to exec-
utive chef, and his resume has only gotten
more impressive over time. Chef Jackson
attended the Culinary Institute of America,
located in Hyde Park, New York. After grad-
uating, Jackson decided to cycle through
Europe, where he hand-picked grapes,
traveled to small villages, sampled local
fare, and attended festivals. In 1987, Chef
Jackson won the USA Bocuse d’Or Culi-
nary Gold Cup competition. He also repre-
sented the U.S. in the world competition in
Lyon, France.
Try the tasting menu at A.R. Valentien,
which features an astounding collection of
some of Chef Jackson’s best culinary
works. Depending on the season, you’ll find
that the menu varies. A sa mple of what is
currently trending on the tasting menu at
A.R. Valentien includes an Ahi Tuna Carpac-
cio, or Braised Veal Cheeks, with spring
peas, pearl onions, and Red Leopard let-
tuce. Regular entrees feature Seared Sea
Scallops with fennel and Meyer lemon
risotto, along with Dungeness crab. If you’re
looking for a more hearty French style, try
the Roasted Free Range Chicken, with
Bloomsdale spinach, torn bread and olive
oil, and topped with Sevillano olives, Mar-
cona almonds, and prosciutto.
Chef Jackson has worked with many mas-
ters of the culinary world, and has received
praise in every restaurant he has had the
pleasure of cooking in. Jeff Jackson
learned the meaning of “fresh” while train-
ing, and since then, he has been creating
elegant, farm-to-table creations, using lo-
cally cultivated and sourced ingredients.
Chef Jackson’s menus are always chang-
ing to keep up with the seasons. Every in-
gredient is used in its peak season, to
obtain optimal color, texture, and most im-
portantly, flavor! “With a classically French-
trained culinary background, Chef Jackson
has earned numerous awards and acco-
lades for his innovative, yet simple style of
cuisine,” says Torrey Pines.
A.R.
Valentien
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