JEFFREY STRAUSS
Executive Chef/Owner
PAMPLEMOUSSE GRILLE
Chef/Owner Jeffrey Strauss has a flair for presentation and unquestionable talent for taste that has delighted the palates of the worlds most powerful business brokers and socialites, United States presidents, and scores of American and foreign dignitaries. Recently he has turned from the world of “Chef to the Stars” to creating food that he loves to eat and serve to his “family and friends.”
Strauss has prepared intimate meals through huge banquets for the most prestigious corporate names in America and Europe (Tiffany and Co., Disney Studios, Paine Webber, UNOCAL, 20th Century Fox, Neiman Marcus, Hermes, Channel, Gucci, MCA, Amblin Entertainment); for such dignitaries as President George W. Bush, the late Jacqueline Kennedy Onassis, Prince Charles, Prince Andrew, Hillary Rodham Clinton, the wedding of Caroline Kennedy and the 1984 inaugural luncheon for Ronald Reagan; and entertainment luminaries such as Aaron Spelling, Tom Hanks, Elton John and Steven Spielberg.
But with his first restaurant, Pamplemousse Grille, Strauss makes a personal statement on the pleasurable dining experience—casual yet elegant, inspired yet straightforward, quality food that delights all the senses. His menu at Pamplemousse Grille melds his many creations from his tenure as Executive Sous Chef and Executive Chef at Glorious Food, New York City’s preeminent caterer for more than 15 years, and his many travels to Europe to experience, learn and create the finest cuisine the world has to offer.
Since its debut the Pamplemousse Grille has received many local & national awards including “Best Restaurant, Peoples Choice” San Diego Home & Gardens, “Best New Restaurant” “Best Caterer” & “San Diego’s Best Chef” San Diego Magazine, Zagat Rated #1 Restaurant in San Diego for three consecutive years and 2008 San Diego Nice Guy of the Year.
East Coast-bred, Strauss was among the nine out of 800 applicants to receive a Culinary Apprenticeship at the Greenbriar Hotel Culinary Educational Program in White Sulpher Springs, West Virginia where he earned the Gold Medal for Culinary Showmanship.
At age 23, Strauss became the executive chef of the Glorious Cafe in Washington D. C. His patience and perseverance allowed Glorious Cafe to begin strongly and quickly gain respect throughout the Beltway. Shortly after, he was persuaded to relocate to New York City to join Glorious Foods legendary catering operation.
Throughout his nine years at Glorious Food (1985-1993), Strauss would take leaves of absence to concentrate on higher learning in some of Europe’s finest Michelin-rated restaurants. Each time he would return from overseas, he would transfer his learning’s into teachings.
“My ‘professional father,’ Chef Jean-Claude Nédélec at Glorious Food, taught me the power and art of food presentation,” Strauss recalls. “And the renowned Chefs Roger Vergé at Le Moulin De Mougins and Albert Roux at Le Gavroche in London taught me the beauty of food.”
Strauss spent a year with chef Albert, serving as saucier and chef tourant of the latter’s Michelin 3 Star-rated restaurant. To enhance the young chef’s knowledge, Chef Albert arranged two-week observational stays for his protégé in such renowned restaurants as Marchesi in Italy, and France’s acclaimed Charcuterie Matu, Restaurant Guy Savoy, Vonnas-George Blanc, Restaurant Troisgros and Restaurant Bocuse.
Strauss’s eclectic inspirations for Pamplemousse Grille are drawn from the New Jersey farm of his grandparents, which he visited frequently as a child, to the prime Solana Beach location of the restaurant—just moments from the Pacific Ocean, across the street from the Del Mar Fairgrounds and down the road from acclaimed produce farms, nature preserves and polo grounds.
Jeffrey Strauss makes a personal statement on the pleasurable dining experience - casual yet elegant, inspired yet straightforward, quality food that delights all the senses. His menu at Pamplemousse Grille melds his many creations from his tenure at Glorious Food, New York City's preeminent caterer for more than 15 years, and his many travels to Europe to experience, learn and create the finest cuisine the world has to offer.
