Meet The Team

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Our Executive Chef: Todd Allison

Born and raised in San Diego, Chef Todd Allison has been on a strong culinary mission since his early restaurant days of washing dishes and cooking in Coronado. After receiving a culinary arts degree from Le Cordon Bleu in Scottsdale, he went on to work at celebrated resorts and restaurants like Mary Elaine's at The Phoenician in Arizona, The Grand Wailea in Hawaii, Michael Mina's Aqua at The St. Regis Monarch Bay, and Studio Restaurant at Montage Laguna Beach, where he trained under renowned chef James Boyce. Happily, Chef Allison landed back in his hometown where he's laying roots and expanding the culinary vision for The Inn.

Chef enjoys contributing back to the community by buying from local farms whose fresh ingredients fill his California seasonal cuisine. On-site he's started his own garden and you'll find him out back pulling fresh herbs straight from the ground or plucking citrus from the wealth of fruit trees on property… lemons, orange, Key limes, kumquats and more.

Exceptional Cuisine

Chef Allison's creative farm-to-fork menu favors the finest meats… dry aged to chef's specifications, Pacific Coast fish from Alaska to Baja, seafood treasures from the local Carlsbad Aquafarm, and a bounty of fresh-from-the-ground produce from Suzie's, Crow's Pass and Shaner Farms. Strongly influenced by French and Mediterranean styles of cooking and cuisine, Chef Allison spotlights the unique flavor profiles of his fresh ingredients and experiments with sauces, laying his personal twist and touch on the traditional.

When Chef Allison is not helming the kitchen at The Inn at Rancho Santa Fe, he's enjoying the spoils of Southern California by surfing the waves of the Pacific, golfing on the green fairways and running along the coastal and woodland trails of his native town.

Executive Sous Chef: Brian Black

Chef Brian Black has a long legacy of culinary creativity and success in some of Southern California's finest restaurants. After graduating from the Culinary Institute of America and a three-year stint at MGM Grand in Las Vegas, Black moved to California and became a protégé of noted culinary maestro Michael Mina, working at Aqua. Next he landed at Montage Laguna Beach where he served under famed chef James Boyce at Studio, and then took his talents upstairs to The Loft. After seven years, he returned to the world of Michael Mina where he excelled as Executive Chef of Stonehill Tavern at the St. Regis Monarch Beach Resort in Dana Point. After honing his culinary skills in these impressive kitchens and developing his own compelling style, Chef Black has now joined the culinary team at The Inn at Rancho Santa Fe.

Black will work with Chef Todd Allison in all culinary aspects of the resort, creating farm-fresh California seasonal cuisine. "I enjoy showcasing sustainable and organic ingredients in a creative and natural way… harnessing the difference of seasons and letting Mother Nature tell you what to cook." Black strives to actively involve guests in their dining experience… from highlighting artisanal/sustainable ingredients on the menu to pouring hard-to find boutique wines.

Born and raised in Olympia, Washington, Chef Ball’s cuisine is heavily influenced by the fish, game, and horticulture of the Pacific Northwest. From an early age his life was spent learning to appreciate first-hand the bountiful harvest that surrounded him.Conor not only learned how to prepare those ingredients in the kitchen but also how to harvest them himself from the waters, forests, and gardens that surrounded him.His professional culinary journey began as a chef de tournant during college but soon developed into a lifelong passion. After earning his BA from Western Washington University in 2006 Conor continued his work as a chef in restaurants and began receiving classical training. In 2009 he graduated with honors from South Puget Sound University earning an AS in Culinary Arts.Shortly thereafter he began refining his style and techniques further under Chef Bobby Moore at the Northwest renowned Barking Frog restaurant and Willows Lodge Hotel in Woodinville, Washington.

 In 2012 Conor brought his skills south to San Diego where he accepted the position of Sous Chef at the Inn at Rancho Santa Fe. As Sous Chef at the Inn he remains dedicated to the same principals which defined his style as a chef in the pacific northwest. Conor believes that success of a restaurant and its cuisine is not only measured by the happiness of its guests but also by their health and health of their community. This success he says can only be obtained by using the freshest local and seasonal ingredients available. With the help of Executive Chef Todd Allison this success has become a reality at the Inn through the organic farm to table methods that he and his colleagues employ every day in the Inn gardens.