The Lodge at Torrey Pines, home to The Spa at Torrey Pines, is entering a new culinary chapter with the appointment of Executive Chef Eric Sakai and Owen Beatty as Chef de Cuisine of A.R. Valentien.
Together, the two chefs bring experience from Michelin-starred restaurants, acclaimed independent kitchens and luxury resorts across the United States and abroad. Their arrival builds on The Lodge’s longstanding commitment to seasonal California cuisine, locally sourced ingredients and thoughtful culinary craftsmanship.
Eric Sakai Leads The Lodge’s Culinary Vision
As Executive Chef, Eric Sakai will oversee the culinary direction of The Lodge at Torrey Pines, including A.R. Valentien, The Grill, catering operations and special culinary events.
Sakai brings more than a decade of leadership experience in fine dining and luxury hospitality. Most recently, he served as Executive Chef at Hall Park Hotel in Frisco, Texas. His previous roles include Executive Sous Chef at The Ritz-Carlton Las Colinas Resort, along with culinary leadership positions at Park Hyatt Aviara in Carlsbad and Four Seasons Resort Jackson Hole.
His career also includes time in some of the world’s most respected kitchens. Sakai worked at San Francisco’s two-Michelin-starred Acquerello and Michelin-starred Rubicon, and staged at Guido Ristorante in Italy’s Piedmont region.
Beyond luxury hotels and fine dining, Sakai has entrepreneurial experience as the former chef-owner of Restaurant Marron in Seattle. His work there earned recognition as a Food & Wine People’s Best New Chef Pacific Northwest and Pacific, along with inclusion among Thrillist’s “10 Best Chefs of the West Coast.”
At The Lodge, Sakai will help guide the evolution of a culinary program known for highlighting California’s seasonal ingredients and relationships with regional farmers, fishers and producers.
“Chef Eric Sakai is an extraordinary culinary talent whose depth of experience and passion for thoughtfully sourced, seasonally inspired cuisine make him a remarkable addition to our team,” said Matthew Adams, COO of Evans Hotels and The Lodge at Torrey Pines.
“His background in Michelin-starred kitchens and luxury hospitality will further elevate the culinary legacy of A.R. Valentien and The Lodge at Torrey Pines while honoring the farm-to-table philosophy that has defined this dining destination for decades.”
Owen Beatty Takes the Helm at A.R. Valentien
Joining Sakai is Owen Beatty, who has been appointed Chef de Cuisine of A.R. Valentien, where he will oversee the restaurant’s menus and daily kitchen operations.
Beatty arrives with an impressive background in Michelin-recognized restaurants. Most recently, he was part of the opening culinary team for Wildland and Lilo in Carlsbad, helping lead production and kitchen operations as the restaurants gained critical acclaim.
Previously, Beatty served as Executive Chef at San Diego’s Juniper & Ivy. He also spent several years as Executive Sous Chef at San Francisco’s three-Michelin-starred Quince, working closely with chef-owner Michael Tusk.
His experience includes additional Michelin-starred kitchens in Northern California, including La Toque in Napa and Terra in St. Helena, where he continued to develop an ingredient-driven approach grounded in seasonality and technique.
At A.R. Valentien, Beatty will work closely with Sakai to build upon the restaurant’s distinctive interpretation of California cuisine.
A New Chapter for A.R. Valentien
Set within The Lodge at Torrey Pines overlooking the Pacific coastline and Torrey Pines Golf Course, A.R. Valentien has long been associated with San Diego’s farm-to-table movement.
Its menus celebrate the bounty of Southern California and the surrounding region, with an emphasis on seasonal produce, responsibly sourced seafood and ingredients supplied by local farmers and ranchers.
With Sakai directing the broader culinary vision and Beatty leading the A.R. Valentien kitchen, The Lodge enters its next chapter with a leadership team that combines Michelin-level technique with an appreciation for California ingredients and a strong sense of place.
For travellers who increasingly view memorable food as an essential part of the wellness and luxury travel experience, the appointments add another reason to linger over a meal during a stay along La Jolla’s coast.
For more information and to make reservations, please visit A.R. Valentien or call (858) 777-6635
