Jennifer Costa always knew she wanted to be a chef and right out of high school she left the comforts of her home on the west coast to attend Johnson & Wales University in Providence, Rhode Island. During her time there she completed an internship that sent her further east…to Bray, England as part of the pastry team at The Waterside Inn under three Michelin starred chef Michel Roux. While at The Waterside Inn she really began to fall in love with and learn the ins and outs of French cuisine.Upon completion of her internship and graduating with a bachelor’s degree in Pastry Arts she headed back west where she joined the team at the two Michelin starred Cyrus in Healdsburg, California where she was an assist to the wonderfully talented Annie Clemmons. Cyrus was focused on using the best
and highest quality ingredients with farmers often coming right from the farm to the back door to deliver fresh produce.
Two years later she got the itch to get back into a French kitchen, leaving Cyrus to move to Las Vegas where she really started to fine-tune her pastry skills at the two Michelin starred Restaurant Guy Savory working with Chef Uyen Nguyen. Learning to take a fresh and modern approach to some of the classics.
Finally trading in Las Vegas for San Diego, and taking with her the knowledge of both the French classics and the importance of celebrating what the seasons have to offer she made her way to The Lodge at Torrey Pines where a marriage between the two seem to fit right in.
Since joining Jeff Jackson’s culinary team at A.R. Valentien as Pastry Chef, Jennifer has been sweetening the dining experience of the restaurant's guests with her innovative and creative desserts. Her charismatic, outgoing personality makes her a favorite among guests and staff alike, and is reflected in her baking demonstrations posted regularly by The Lodge on YouTube.
Chef de Cuisine: Daniel Boling - Grill at The Lodge at Torrey Pines
Daniel Boling, Chef de Cuisine for The Grill at The Lodge at Torrey Pines, was born and raised in Michigan, where he learned the importance of local and seasonal ingredients. This understanding has helped create his simplistic approach of allowing great product to speak for itself.From early on Daniel was dedicated to a life in the fast-paced world of restaurants, which led him to obtaining an associates degree in culinary arts at the young age of twenty. After Graduation he went on to travel through Europe and satisfy his thirst for different cultures and cuisines.
After falling in love with the Sicilian lifestyle, Daniel decided to take on an internship at an upscale resort outside the city of Palermo. This affirmed his belief in the importance of local and seasonal ingredients, and how the contributed to the outcome of a great dish.
Eventually, Daniel returned to the States and worked for three years as a Banquet Chef for the James Beard Award winner Janos Wilder in Tucson, AZ. After enduring the heat of Arizona he moved on towards Southern California and The Lodge at Torrey Pines. He made this decision because it was the closest
match to the beauty of Sicily.
Currently, Daniel is twenty seven years old, and has been continuing to educate himself in all aspects of food and wine. He teaches culinary classes and participates in a special seasonal event at Palumbo Winery called The Chef, the Farmer, and the Winemaker.