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Kudos to our Chef of the Year and the top tastemakers shaping the culinary culture in San Diego BY TERRYL GAVRE | PHOTO BY JOHN SCHULZ Kelli Crosson, A.R. Valentien A few years back, Kelli Crosson (second from left) took over as top toque at The Lodge at Torrey Pines' signature restaurant, A.R. Valentien, having learned everything there is to know about running a kitchen from her mentor, Jeff Jackson. Helming an operation as large as A.R. Valentien, with all the events on their calendar, Crosson is up to the task. She was raised on a 40-acre citrus orchard (she knows hard work), graduated from the French Culinary Institute (she knows discipline), and spent 11 years working with Jackson (she knows dedication). Jason Knibb, Nine-Ten Restaurant & Bar He has been the executive chef at Nine-Ten in La Jolla for over two decades. Like most chefs, Jason Knibb (middle) started out as a prep cook and dishwasher, learning all back-of-the-house positions along the way. It was when he got the chance to train under Wolfgang Puck at Eureka Restaurant in Los Angeles that he knew cooking would be his life's work. Early in his career, Knibb also worked with other culinary superstars of the time including Roy Yamaguchi and Hans Rockenwagner, but it was his time working with Trey Foshee at The Tree Room in Sundance, Utah, that he credits with the most influence on his career. Knibb has consistently produced award-winning farm-to-table cuisine, and in 2019, Nine-Ten received "Plate Distinction" recognition in the California Michelin Guide, an award renewed every year since. One of the first San Diego chefs to compete on a Food Network competition show, Knibb is a legend responsible for shaping the early San Diego food scene. Carl Schroeder, Market Restaurant + Bar We salute three-time James Beard nominee Carl Schroeder (second from right) for his 20-plus year contribution to the San Diego culinary landscape. A graduate of the Culinary Institute of America at Hyde Park, New York, Schroeder interned for Chef Michael Mina at his highly acclaimed San Francisco restaurant, Aqua. After Aqua, Schroeder worked alongside esteemed California chef Bradley Ogden at Lark Creek Inn in Larkspur. Schroeder was then tapped to run the kitchen at Odgen's Arterra Restaurant in Carmel Valley, where he created a cult following. This enabled him in 2006 to launch his highly acclaimed Market Restaurant + Bar in Del Mar. Some consider it unusual that after nearly 20 years you can still find Schroeder on the line every night the restaurant is open. Even more surprising is that his core crew of chefs have been with him since day one. That is because Schroeder has boundless drive and is unwaveringly dedicated to his team. Travis Swikard, Callie Raised in San Diego, Travis Swikard (far right) knew early on he wanted to be a chef. One year he even received a cookbook by Daniel Boulud for Christmas, which is just the beginning of his story. In his up-and-coming days, Swikard worked with the luminous San Diego chef Deborah Scott at her Kemo Sabe restaurant. After a short tenure at Island Prime (where he would bump into chef Gavin Kaysen, former chef at El Bizcocho), Swikard left San Diego to enroll in the New England Culinary Institute. Upon graduation he worked in England at Auberge du Lac before heading back to the states where he once again worked with Kaysen (and it comes full circle) for the legendary Chef Daniel Boulud, ultimately being named executive chef at Restaurant Boulud Sud. In 2019, Swikard moved back to San Diego and opened his flagship restaurant, Callie. Reservations open a month in advance, and it is still hard to get a table. But good news is on the horizon — Swikard has a new restaurant, Fleurette French Bistro, under construction in the UTC area which will feature Provençale cuisine. RESTAURANTS 2025 Editor ' Pick