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Chef Timothy Ralphs Returns to San Diego as Executive Chef at La Valencia Hotel

Chef Timothy Ralphs Returns to San Diego as Executive Chef at La Valencia Hotel

October 1, 2019 by

After nearly a decade of helming kitchens throughout California and in Colorado, chef Timothy Ralphs has returned home to San Diego as La Valencia Hotel welcomes him as its new executive chef.

What is the best part about being back living and cooking in San Diego?

Access to local ingredients and the availability of products here. Food in San Diego is a discussed part of the culture, and the community is aware of the quality of products like chefs are. It's a great thing.

What is your vision for The Med?

There will be a seasonal evolution of the menu throughout the year, but it will all be approachable and fresh. Guests look at our ocean views and the beauty of California, and our cuisine has to represent that, including the melting pot of cultures.

What would you say you are most well known for?

I love creating food that has a whimsical approach to it. I try to make each dish playful through a combination of flavor, technique, ingredients, and plating. I love taking dishes that are known in a certain way and presenting them differently.

When you are not in the kitchen, what do you like to do?

My family and I love to travel. I have two kids and a 160-pound English mastiff "puppy" and we love being together. I also love eating out and experiencing other restaurants. Because I have my sommelier certification wine tasting is something I do often, as well as catching football and hockey games.













Chef Timothy Ralphs Returns to San Diego as Executive Chef at La Valencia Hotel

October 1, 2019 by

After nearly a decade of helming kitchens throughout California and in Colorado, chef Timothy Ralphs has returned home to San Diego as La Valencia Hotel welcomes him as its new executive chef.

What is the best part about being back living and cooking in San Diego?

Access to local ingredients and the availability of products here. Food in San Diego is a discussed part of the culture, and the community is aware of the quality of products like chefs are. It's a great thing.

What is your vision for The Med?

There will be a seasonal evolution of the menu throughout the year, but it will all be approachable and fresh. Guests look at our ocean views and the beauty of California, and our cuisine has to represent that, including the melting pot of cultures.

What would you say you are most well known for?

I love creating food that has a whimsical approach to it. I try to make each dish playful through a combination of flavor, technique, ingredients, and plating. I love taking dishes that are known in a certain way and presenting them differently.

When you are not in the kitchen, what do you like to do?

My family and I love to travel. I have two kids and a 160-pound English mastiff "puppy" and we love being together. I also love eating out and experiencing other restaurants. Because I have my sommelier certification wine tasting is something I do often, as well as catching football and hockey games.