After an apprenticeship under a leading European chef, L'Auberge Del Mar executive chef Thomas Atkins attended the prestigious Western Culinary Institute where he trained with a faculty of certified executive chefs and gold medalists from the Culinary Olympics. Before taking the reins at L'Auberge, Chef Atkins worked with Peter Zimmer at the Inn of Anasazi in Sante Fe and with Bradley Ogden at his Bay Area restaurants, including One Market and the Lark Creek Inn. Atkins credits the foundation of his culinary philosophy to Parisian chef Frances Perrot who taught him such culinary basics as how to make "classical" stocks, sauces and soups. "Chef Perrot used to tell me, 'You learn from every place you work and every person you work with'," Atkins says, "so I determined that the way to really learn my craft was to move around and be exposed to different culinary styles." From Peter Zimmer, the Texas-born chef at Anasazi and the Mansion on Turtle Creek, Atkins says he learned to look at the dishes from completely different angles, like recognizing that amaranth would accent pralines, a skill that greatly added to his creativity. The use of fresh produce also played a key role in Atkins' training. "Twice a week I went with Bradley Ogden — known for his farm fresh cuisine — to the local farmers' markets. He would spare no cost to make sure that the freshest produce went in to our menus each day." At L'Auberge, Atkins is taking full advantage of the fact that he is now "down the road" from Chino's in Rancho Sante Fe. One of the foremost organic markets in the world, the outdoor produce market ships to some of the most famous chefs in the country. "Each morning, I meet with my team to plan what seasonal produce we will incorporate into our menu that day," explains Atkins. For instance, the summer menu might feature Chino's red and yellow tomatoes in a chilled gazpacho soup and shrimp salsa. The chef also takes full advantage of the local seafood companies in San Diego and Orange Counties to get a wide selection of fresh seafood. So fine are the food and service at J. Taylor's L'Auberge that the restaurant itself has become a destination for local residents and visitors to Southern California seeking an extraordinary culinary experience. Executive Chef Thomas Atkins designs unique menus combining Mediterranean, Mexican and American influences.