Scott Thomas Dolbee 1st Place
Executive Chef, L'Auberge Del Mar's KITCHEN 1540
A Los Angeles native, Dolbee started his culinary career at age 18 as a chef tournant for the Ritz-Carlton Laguna Niguel in Laguna Beach. His progression included positions in kitchens around the country from the prestigious Jonathan Club in Los Angeles and Manele Bay Hotel in Hawaii, to Wauwinet Inn in Nantucket and The Sagamore Resort in New York. In 2001, Dolbee joined one of Orange County's top free-standing restaurants, Pinot Provence, as sous chef working under famed culinary master Joaquim Splichel, then went on to earn enthusiastic reviews as Executive Chef of French 75 restaurant in Laguna Beach. In 2004, Dolbee returned to the hotel industry and successfully launched the Four Seasons Beverly Wilshire's acclaimed The Blvd restaurant as chef de cuisine.
"I'm thrilled to return to Southern California, and especially to a property that has such great culinary momentum as L'Auberge," said Dolbee. "I love utilizing all styles of cooking and draw inspiration from the freshest local ingredients and global culinary influences."
Dolbee's impressive resume includes multiple appearances at the James Beard House in New York, as well as regional culinary events such as Chefs of Orange County, Star Chefs and Picnics des Chefs. He will relocate to San Diego with his wife and three young children.