A.R. VALENTIEN AT THE LODGE AT TORREY PINES NAMED BY SUNSET MAGAZINE AS BEST HOTEL RESTAURANT IN 2015

La Jolla, CA – A.R. Valentien, signature restaurant of the luxury resort The Lodge at Torrey Pines, has been named the Best Hotel Restaurant by Sunset Magazine’s highly competitive first annual Sunset Travel Awards. This award will be highlighted in the June issue of Sunset Magazine and on www.Sunset.com, and signifies not only the exceptional fare, service and ambiance of A.R. Valentien, but also the quickly increasing allure of the San Diego dining scene in recent years.

“This is an exciting time for myself and all involved with A.R. Valentien”, said Executive Chef Jeff Jackson. “An award like this is a testament to the passion, hard work and dedication on the part of the entire staff, who take such pride in providing thoughtful and memorable dining experiences to our guests and the community.”

A.R. Valentien’s Best Hotel Restaurant award is the result of Sunset Magazine editors and noted travel professionals combing the 13 western states and British Columbia to uncover a five-star list of best candidates, initially beginning with a list of nearly 200 entrants, which were subsequently narrowed down until determining the best culinary and travel experiences in the West.

“The company would like to extend a huge congratulations to Chef Jackson and the entire culinary team as well as the entire management and service staff at A.R. Valentien for this incredible recognition,” said Robert H. Gleason, president and CEO of Evans Hotels, which owns The Lodge at Torrey Pines.

This award arrives with impeccable timing, given A.R. Valentien’s upcoming James Beard Celebrity Chef Dinner in partnership with the James Beard Foundation on Saturday, May 30. Those seeking to experience the flavors and care that go into A.R. Valentien can do so during an elite dinner event prepared by Executive Chef Jeff Jackson alongside celebrity chefs Beau MacMillan of Iron Chef fame and James Beard Foundation Award recipient Carrie Nahabedian of Chicago’s Michelin-starred NAHA. The five-course farm-to-table menu will be prepared tableside and paired with wines from a trio of California wineries: Nickel & Nickel and Far Niente (Napa Valley), and EnRoute (Russian River Valley). A portion of the proceeds will benefit the James Beard Foundation. For reservations, please call (858) 453-4420 or visit http://lodgetorreypines.com/jamesbeard/.