Judd Canepari Executive Chef, Rancho Bernardo Inn

Born and raised in Connecticut as part of a large Italian-American family, Judd Canepari says he was “no stranger to hard work.” That was proven when he was a teenager and was told that if he wanted the money to do what he wanted during summer breaks from school, he needed to earn it himself.

Taking that edict to heart, Canepari landed a job as Garde Manager at a nearby country club, where, as luck would have it, he met a chef who saw creative potential in the teenager and ended up giving him a permanent position in his kitchen, helping instill in him a love of the culinary industry. Canepari’s experiences at the country club prepared him well for college, and he attended Johnson & Wales University in Providence RI, where he earned an associate’s degree in culinary arts.

After graduation, Canepari worked at the Longshore Grill in Westport, CT, where, as he says, “I had the pleasure of working under Belgian Ambassador Chef to the United States, Alan DeCostar.” Working with DeCostar helped Canepari build confidence in his abilities and continue working toward his goal of establishing a career for which he had already developed a passion; it also further honed his knowledge of French cooking techniques. By the end of his tenure at the Longshore, Canepari was working as a Sous Chef, and went on to work as Executive Chef at Ash Creek Restaurant in Fairfield, CT, and as a Sous Chef at the Promise Restaurant in Westport, CT, before deciding to move west to California in 1998. Having only been as far west as Colorado, Canepari saw in California a chance not only for a change of scenery, but an opportunity to expand his culinary horizons.

Landing in San Diego, Canepari worked as a Sous Chef at Roppongi Restaurant in La Jolla before becoming Executive Chef at Sushi on the Rock, also in La Jolla, which is widely recognized as one of the best Japanese restaurants in the San Diego area. Japanese cuisine was not an uncomfortable switch for the versatile young chef to make; Canepari says that French and Mediterranean cuisine share similarities to the simplicity and clarity of Japanese cooking.

In 2002, Canepari struck out on his own, launching Professional Chefs and Edible Entertainment, a privately held company that designs and arranges upscale cooking shows and demonstrations throughout the country. While also getting his business off the ground, Canepari worked as a private chef, cooking for a number of celebrities, professional athletes, and government officials in San Diego and Los Angeles—a loyal clientele for whom he still cooks on occasion.

Moving to the La Valencia Hotel in 2004 to work as Executive Chef, Canepari was responsible for all food operations throughout the landmark property in La Jolla. Under his leadership, average food and beverage revenues totaled $8 million annually and Canepari also helped re-design the famous Sky Room restaurant, which was given the DiRONA Award of Excellence three times, as well as the Wine Spectator Award of Excellence. The Sky Room was also named one of the Top 100 hotel restaurants in USA Today during Canepari’s tenure. Most recently, Canepari also served as executive chef at La Valencia’s sister property, Rancho Valencia Resort & Spa.

Joining Rancho Bernardo Inn in early 2008, Canepari oversees all aspects of the resort’s culinary program—from hiring to designing menus that will show off his skill as a chef. Canepari’s culinary inspiration comes from his Italian background, schooling in French technique, and experience with Japanese cuisine, while utilizing the best of what’s available year round in the Golden State. “The term ‘California Cuisine’ sounds funny, but it’s the truth,” he notes. “We have the greatest bounty of produce and seafood here, and it influences the way chefs approach food.”

When he’s not in the kitchen, Canepari says he makes sure he’s at home in San Diego, where he lives with his wife and two children, ages 11 and 14 months.

Alaun Grimaud Executive Sous Chef

Born and raised in San Francisco California, Alaun Grimaud credits his mother Melissa for instilling a passion for food at an early age. A graduate of the California Culinary Academy in San Francisco, Alaun began his career at the AAA Four-Diamond Pan Pacific Hotel in San Francisco. Alaun’s next stop was the Four-Diamond Claremont Resort in Berkeley, CA, where he was Sous Chef of the resort’s fine dining restaurant.

In 2006 Alaun relocated to San Diego as Chef de Cuisine of the Rancho Bernardo Inn’s Veranda Restaurant. In 2007 Alaun returned to the Bay Area and spent time in the 2-Michelin Star Manresa Restaurant, under Chef David Kinch and at the Michelin Starred Boulevard Restaurant, under James Beard award-winning Chef Nancy Oakes. Having learned and worked under some of the best Chefs in the country, Alaun now rejoins the culinary team at the Rancho Bernardo Inn as Hotel Sous Chef.

Working along side Executive Chef Judd Canepari, Chef Alaun is responsible for overseeing all culinary operations at the resort including banquets, El Bizcocho Restaurant and the Veranda Restaurant.