In Celebration of El Bizcocho

Rancho Bernardo Inn Celebrates a Legendary Farewell Commemorating the culinary tradition of El Bizcocho.

El Bizcocho, Rancho Bernardo Inn’s highly regarded signature restaurant will close her doors on Monday, October 15, after a summer-long celebration of culinary history, commemorating with our 6th Annual Beer vs. Wine dinner held on October 5. Thank you to all of our loyal guests over the last 44 years. Our last dinner service will be on Saturday, October 13, with our last Brunch service on Sunday, October 14.  Make your reservation today!


Look who’s talking about El Bizcocho!

“I grew up there and it is where I fell in love with wine.” – Mark Eberwein, Master Sommelier in Delta Sky, April 2012

“It’s been 44 el terrific years. El Bizcocho has earned some of the highest Zagat ratings in town. For regulars, it was a Friday night institution. “ Keli Dailey, San Diego Union Tribune, May 2012

“I love to eat and you can catch me everywhere in San Diego from Carnitas’ Snack Shack to Rancho Bernardo Inn…” – Ricardo Heredia, Executive Chef of Alchemy in San Diego Magazine, June 2012


Rancho Bernardo Inn Executive Chef Nicolas Bour

Nicolas BourNicolas Bour has cooked for two presidents; steamed scallops in a clay pot for Prince Abdullah of Saudi Arabia; created authentic curry dishes for the sultan of Brunei; and served up huge pans of post-Superbowl paella for the New Orleans Saints. But ask him about his favorite culinary experience and you won’t hear about any high-profile appearances – instead, he’ll talk your ear off about Iris, the highly acclaimed Atlanta bistro he launched in 2002.

Opening his own restaurant didn’t come without hiccups and heartache, but the craftsmanship that went on behind the scenes made every minute worth it. That’s because Bour, executive chef of outlets at the Rancho Bernardo Inn Golf Resort & Spa in San Diego, inherited a passion for food, fresh ingredients and authentic flavor from his French father and American mother who raised him on a working organic farm. Meals were made with the day’s harvest, and even at a young age, Bour formed an appreciation for the simplest ingredients.

After leaving the farm, he sharpened his skills in some of the country’s best restaurants and trained under a succession of storied chefs. He spent his formidable years working side by side with James Beard “Best Chef”, Elizabeth Terry (of Elizabeth’s on 37th fame), Michelin Star chef Guenter Seeger and acclaimed chef Jean Banchet. While he learned first-hand the concept of farm-to-table from his parents, from these culinary legends he mastered technique and the ins and outs of a professional kitchen. It’s the kind of grueling education that can make or break a young chef – for Bour, the experience enhanced his natural ability to create ambitious, memorable food. “My cuisine is simple and fresh”, says the chef who in 2006 steered the helm at The Farmhouse in Georgia and helped garner Gourmet Magazine’s Best Farm to Table restaurant award. “I don’t like to play with food too much. Instead, I focus on the ingredients and how best to bring them out.”