Chef Kelli Crosson is one of San Diego’s most respected farm-to-table chefs. She didn’t start her career in a kitchen. She started it in a corporate office. But when life gave her a moment to choose between an office desk and the one she always dreamed of, she packed her bags, went to culinary school in New York, and never looked back. Now, after more than 15 years at the legendary Lodge at Torrey Pines, she’s one of San Diego’s most respected chefs. She is known for her seasonal cooking, strong kitchen team, and deep respect for ingredients. A.R. Valentien reopened after an extensive expansion and modernization of the restaurant’s kitchen. I sat down with Chef kelli crosson to talk about her journey, the lessons from her citrus-farming childhood, and what keeps her inspired year after year.
You left your corporate career in marketing to become a chef. When did you realize it was time to follow your passion for food?
When I was a kid, if you asked me what I wanted to do, I would say I want to be a chef when I was growing up. I was thinking of baking cookies, because I love cookies. I had it on the back burner, but didn’t really think too much of it. Then I got into marketing and climbed my way up. When the company that I was working for was acquired, it was the moment when I had the opportunity to do something I really wanted to do. So I took the severance, moved to New York, went to culinary school, and here we are.
How did growing up on a citrus orchard shape the way you think about food, farming, and sustainability today?
I would say that the majority of it was around work ethic. I think the biggest thing that I learned on that farm, and from my parents, was that you’re part of the family unit working on the farm. If you don’t get a job outside of there, you have to work on the farm. Even on the weekends, like just as part of the chores of your day. In terms of sustainability and farming, I think I just knew a lot more about where things came from and the process of how things grow. For example, the fact that oranges take 10 years till they start producing. My parents owned an orchard that sold their citrus to packing houses, which is a very different kind of farming. You learn a lot about the business side of it too. In San Diego, we have everything at our fingertips. We should all be championing that and eating the best ingredients at the height of their season.
After more than 15 years at The Lodge, how do you keep your cooking fresh and creatively challenging in such a well-established setting?
I started as the pantry cook at A.R. Valentien. And then at some point, one of the pastry team members quit, and I had to go do pastry, which was really fun. We are San Diego, with a focus on local, hyper-seasonal, and the best ingredients prepared simply at the height of their season. When you go back to pantry, you have to think about your amuse-bouche, you have to plate salad, taste your vegetables, preparing raw vegetables, pickling – you’re doing all those things. Because I’ve been here 15 years, I think of us as kind of an institution in San Diego, and that can end up feeling stale. I’ve always been so collaborative, and I hire great staff who love to talk about food and love to be around food. I have a really great CDC, Tiffany, and the rest of the support.
What is your absolute favorite ingredient to incorporate into dishes?
It changes seasonally. Definitely ramps. When I see ramps, I get a giant amount, and we immediately start pickling and using them in pasta and literally everywhere. We still have some in the kitchen, that’s for sure.
Who can we look forward to seeing as collaborative chefs for your 2025 Playing with Fire series?
Chef Kelli Crosson brings together top talent for the Celebrate the Craft Food Festival and the 2025 Playing with Fire series, featuring four exciting collaborations.
We are doing four this year. It will be Chef Kelli Crosson with:
- Chefs Nic Webber, Jacob Jordan from 24 Suns (June 9).
- it’s Chefs Trey Foshee of George’s at the Cove, Jason Knibb from Nine-Ten, and Jeff Jackson famed retired Executive Chef from The Lodge at Torrey Pines (July 14th).
- Chefs Sydney Imlay and David Sim of Kingfisher (August 11).
- Chef Drew Deckman of 31ThirtyOne and Deckman’s Restaurant Group (September 8).
If someone dines at A.R. Valentien for the first time, what dish would you recommend?
I’ve said this for 15 years, the duck. Roman Style Liberty Farms Duck Breast and Confit Leg, forbidden rice stuffed grape leaves, plum. We confit the legs super well and make the bits and pieces into pate. It is a very good, full-circle, sustainable, zero-waste dish. When it’s done, right, it’s perfect.
What’s one piece of advice you’d give to someone who wants to become a chef?
Work in a kitchen first, before you commit to that decision. It is not an easy job. It is consuming, and you have to sacrifice quite a bit in terms of outside obligations, like family things. But I cannot imagine doing anything else. I can’t imagine a job sitting in an office all day. You get this really great opportunity to work with people, and they have enhanced my life exponentially. And having the ability to do something with your hands – something that people can immediately like, respond to, taste, eat, and enjoy. And you immediately know if you did a great job, or if something wasn’t right. I can’t imagine doing anything else.
Chef Kelli Crosson’s passion in the kitchen is evident. Her focus is on good food, strong teams, and staying true to the seasons. She’s a big part of what makes San Diego’s food scene so special.
