The Inn at Rancho Santa Fe, a boutique luxury hotel in one of San Diego’s most exclusive enclaves, is pleased to announce the appointment of Patrick Ponsaty as Executive Chef. An acclaimed Maître Cuisinier de France and one of only two master French chefs in San Diego, Chef Ponsaty brings nearly three decades of acclaimed culinary prowess to his new role. As Executive Chef, Ponsaty oversees culinary operations, menu development and programming across the hotel’s food and beverage outlets: Lilian’s, Bing’s Bar and The Café, and for all events and weddings held at the property.
Chef Ponsaty’s arrival marks a full-circle moment in a career that first flourished in Rancho Santa Fe, having previously served as chef de cuisine at nearby Rancho Bernardo Inn’s El Bizcocho, where he earned top accolades, including Zagat recognition as one of San Diego’s best restaurants for four consecutive years and a coveted Mobil Five-Star rating cementing his reputation as one of the region’s most respected culinary talents.
In this role, Ponsaty will breathe new life into The Inn at Rancho Santa Fe’s storied dining destination, Lilian’s, exciting both locals and travelers alike with innovative menus marking a fresh culinary era. His emphasis on showcasing the best ingredients that San Diego has to offer, from fresh-caught fish to seasonal produce sourced from nearby farms and responsibly sourced meats from local purveyors, will further bolster Lilian’s as one of San Diego’s premier dining destinations.
“Chef Ponsaty has been a cornerstone of San Diego’s culinary scene for nearly three decades, and we’re honored to welcome him back to the Rancho Santa Fe community,” said Andrew Archibald, managing director of The Inn at Rancho Santa Fe. “His knowledge and experience will elevate every guest experience, from dinner at Lilian’s to the most memorable weddings and celebrations.”
A fifth-generation French chef, Chef Ponsaty joins The Inn from Hotel del Coronado, where he served as executive sous chef since 2017, leading the acclaimed 1500 Ocean restaurant and contributing to the resort’s broader culinary vision. His distinguished career also includes positions as corporate chef at Grand Restaurant Group, executive chef at Mistral Restaurant at Loews Coronado Bay Resort, and executive chef at Park Bistro in New York City, where he earned three stars from The New York Times. Among his many accolades, Chef Ponsaty was featured in the James Beard Foundation’s “Best Hotel Chef in America” dinner series and was inducted into San Diego Home/Garden Lifestyles’ Chefs Hall of Fame.
Born and raised in the village of Cazères in southwestern France, Chef Ponsaty began his culinary journey at his family’s restaurant, Au Cochon de Lait. By age 10, he was working alongside his father perfecting traditional French cuisine. Following formal training, he apprenticed under culinary masters at Michelin-starred restaurants throughout France, including time with the legendary Alain Ducasse at Louis XV in Monaco, and later served as chef de cuisine at Restaurant Berasategui in Spain, where he was honored as Best Young Chef in Spain by the Spanish Culinary Council. Throughout his career, Chef Ponsaty has remained dedicated to blending his classical French training with locally sourced ingredients, creating dishes that honor both tradition and the distinctive character of the regions he has called home.
