Few diners outside of the San Diego Metropolitan area have heard of William Bradley. But one important diner who has heard of him is none other than Thomas Keller, who has tipped Bradley as the U.S. chef who showed the most potential in 2011. A classicist, Bradley crafts dishes like a very Robuchon-esque langoustine wrapped in phylo, a coddled farm egg with fava beans, gouda and a smoked ham hock; and braised Kobe beef short ribs with a potato croustillant and cremini mushroom gratin. It’s the best French food you will find between LA and the Mexican border served in the type of setting that one expects to find at a world class resort.