Jean-Pierre Dubray’s passion for food and cooking was home grown. He grew up in the kitchen of his family’s country house in France’s Loire Valley, where they produced much of their own food. He enjoyed helping his mother prepare big family meals and by the time he was 15, when he enrolled in culinary school, he had decided it would be his life’s work.
Dubray came to the United States in 1980 when he had an opportunity to be part of the opening team for La Vie en Rose restaurant in Brea, Calif. – and he has been in the Golden State ever since. In 1984, Dubray joined The Ritz-Carlton Hotel Company becoming the first dining room chef of the then newly opened The Ritz-Carlton, Laguna Niguel. In 1987, he opened The Ritz- Carlton Rancho Mirage in the Palm Springs area, and over the years was sent on 14 overseas assignments as a team trainer for the openings of Ritz-Carlton hotels around the world.
It was in 1991, however, when the opportunity came – to open The Ritz-Carlton, San Francisco as executive chef – that would accelerate his career to the highest level. Demonstrating exceptional skills and creativity, he helped make The Dining Room one of the country’s culinary stars and a recipient of countless honors, including the AAA Five Diamond rating and one of only two restaurants in California and 17 in all of North America with Exxon/Mobil’s Five-Star designation. He reached the pinnacle of accomplishment and recognition at The Ritz-Carlton, San Francisco – establishing the credentials to take the culinary reins of The Resort at Pelican Hill®, where he oversees Andrea Ristorante, the Coliseum Pool & Grill, Pelican Grill at Pelican Hill Golf Club®, the Resort’s pastry and bakery operations, in-room dining to 128 Villas and 204 Bungalows, and catering and special event services, both on-site and off-premise.
Chef Dubray has been a guest chef for a James Beard Foundation event in San Francisco and for numerous charitable events for such organizations as the March of Dimes and Meals On Wheels. He has participated in many promotional events with celebrity chefs such as Paul Bocuse, Alain Ducasse and Julia Child. Among the numerous awards he has received, the Orange County Business Journal honored him as Chef of the Year in 2014, the Marin County Branch of the International Wine and Food Society named him “Outstanding Chef of the Year” in 2002, and later the same year the French Minister of Agriculture awarded him the prestigious “Le Merite Agricole.”