Heart di Vite: For the Love of Art, Science, and Our Environment

What happens when we bring together Napa Valley’s finest biodynamic winemakers with San Diego’s top green chefs?


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Chef Jeff Jackson

Executive Chef, The Lodge at Torrey Pines

At The Lodge at Torrey Pines in La Jolla Jackson oversees the resort’s award-winning signature restaurant, A.R. Valentien, two lounges and a casual restaurant, The Grill. Since The Lodge’s opening in 2002, Chef Jackson has shaped the culinary staff and defined the menus for what remains the only AAA Five Diamond resort hotel in San Diego. Jackson’s trademark style of imaginative, market-driven cooking reflects the variety of seasonal fresh foods available from California’s finest organic farms, orchards and fishermen. Classically French-trained under legendary culinary expert Jean LaFont, Jackson won the esteemed USA Bocuse d’Or Culinary Gold Cup competition in 1988 and represented the United States in the world competition in Lyon in 1989. He is a graduate of the Culinary Institute of America, Hyde Park, New York.