Chef William Bradley has been at the helm at Addison since 2006, and among many prestigious recognitions was recently awarded a coveted third Michelin star, making Addison the only restaurant in Southern California with that distinction.

Each dish within Chef Bradley’s California Gastronomy tasting menu is meticulously paired with a vessel that serves as the perfect canvas. Tabletop design is the specialty of our Senior Business Development Manager Gilles Brochard, who has been a valued product consultant to Chef Bradley for over 15 years.

Plates shown here from J.L Coquet & Jaune de Chrome and Premier Collections Vista Alegre are simple enough to allow the food to be the star, yet unique and captivating enough to reflect Chef’s creative vision.

As a stand-out example, Chef Bradley’s signature Regiis Ova Reserve Caviar with koshihikari rice, smoked sabayon and sesame is nestled into a swooping and textured JL Coquet bowl that looks as though it could still be spinning on a potters’ wheel.

Congratulations to Chef Bradley and Addison on your third Michelin star – it’s truly a privilege working with you.