Ponsaty, a fifth-generation French chef and Maître Cuisinier de France, is one of only two master French chefs working in San Diego. In his new role, he will oversee all food and beverage operations across the resort, including Lilian’s, Bing’s Bar, The Café, and the Inn’s extensive private events and wedding programs. His appointment signals a clear shift toward chef-driven dining at a property long known for its heritage, discretion, and old-world luxury.
The hire comes amid a sweeping reinvention of the Inn at Rancho Santa Fe. Originally founded in 1923 as La Morada, the 21-acre hacienda-style resort has been largely closed since spring while undergoing a multi-million-dollar renovation. The property was purchased in 2022 by Steve Hermann Hotels for $43 million, then sold last year to Chicago-based GEM Realty Capital for $100 million. A $50 million renovation was announced last spring, with reopening timelines now extending into late 2026.
As part of that overhaul, the Inn’s dining program has been reimagined. The main restaurant, formerly Morada, has been reborn as Lilian’s, named after architect Lilian J. Rice, who played a central role in shaping Rancho Santa Fe and designed the original Inn building. The restaurant is positioned as a refined yet approachable dining destination, rooted in sustainable seafood, organic local produce, and responsibly sourced meats.
The property’s bar program has also been revamped with the introduction of Bing’s Bar, a Bing Crosby–inspired cocktail lounge honoring the Hollywood legend who once lived in Rancho Santa Fe and helped shape the region’s cultural identity. The bar’s design incorporates vintage elements, including a classic fireplace and an old London bar, with a menu centered on craft cocktails and shareable plates.
Both Lilian’s and Bing’s Bar were initially developed in partnership with Clique Hospitality, the Las Vegas–based hospitality firm behind several prominent San Diego concepts, including Lionfish in the Gaslamp Quarter, Serēa at Hotel del Coronado, Oxford Social Club, and multiple venues at Sycuan Casino. Clique was brought in to modernize the Inn’s dining experience while maintaining its historic character, marking one of the firm’s most heritage-driven projects in the region.
Ponsaty’s arrival builds on that foundation and represents a return to familiar territory. Earlier in his San Diego career, he served as chef de cuisine at El Bizcocho at Rancho Bernardo Inn, where the restaurant earned a Mobil Five-Star rating and consistent recognition among the city’s top dining rooms. His professional path later took him to New York City, where he earned three stars from The New York Times at Park Bistro, and across Europe, including formative time in Michelin-starred kitchens under Alain Ducasse in Monaco and at Restaurant Berasategui in Spain.
Most recently, Ponsaty spent several years at Hotel del Coronado, serving as executive sous chef beginning in 2017 and helping guide fine dining operations during a period of significant change at the landmark resort. His appointment at the Inn places him once again at the center of North County’s luxury dining landscape.
With Patrick Ponsaty now leading the kitchens, The Inn at Rancho Santa Fe appears poised to reestablish itself as a serious culinary destination, not just a storied hideaway. The move aligns classical French technique with Southern California sourcing and signals a more intentional, chef-forward chapter for one of San Diego County’s most iconic properties.
The Inn at Rancho Santa Fe is located at 5951 Linea Del Cielo in San Diego's Rancho Santa Fe. For more information, visit theinnatrsf.com.
Originally published on January 7, 2026.