The Lodge at Torrey Pines Announces
New Pastry Chef
Elena Palma will continue the Lodge’s “sweet” tradition
Food critics say the end of a meal is as important as its first course, and the AR Valentien restaurant at the Lodge at Torrey Pines certainly exemplifies this fact. The restaurant has won countless national awards for the wide variety of farm-to-table culinary selections offered to the diner, which includes a wide array of seasonal dessert options.
Elena Palma has been named to the position of Pastry Chef, succeeding Jennifer Costa, who served as her mentor for the past three years. Trained both in Europe and under the tutelage of local Chef James Foran, Elena’s past experience included her position as pastry assistant under Chef Jack Fisher at Jack’s La Jolla where, in her own words, she learned that “fine dining is not just a cake on a plate.”
In her new position, Elena will be responsible for creating innovative desserts which draw on seasonal ingredients and classic recipes.
AR Valentien has been the recipient of several notable awards, which include being named among “America’s Top Restaurants” by the Zagat Guide and one of the “Top Ten Farm to Table Restaurants” by epicurious.com.