Mille Fleurs Staff
Born in rural southwest France, Bertrand studied economics at the University of Toulouse. After college, his studies took him to America where he made his way to the west coast, always deriving income by waiting tables in French restaurants.
He started his own restaurant career in La Jolla, in 1973, as the managing partner of Le Cote d’Azur. In over a decade, Bertrand became involved in the ownership of several restaurants: Mon Ami, La Mediterranean, Bertrand’s and La Maison du Lac.
In 1984, finally on his own, Bertrand bought the property he coveted for years: Mille Fleurs, in Rancho Santa Fe. Taking on the challenges of offering elegant European cuisine to a relaxed city such as San Diego, his commitment and belief in utmost freshness and quality, soon made Mille Fleurs San Diego’s premier restaurant. Mille Fleurs has attracted national attention & awards (being named top 25 in America by Food & Wine magazine), helping to bring San Diego’s dining scene to the forefront.
Bertrand wanted to add a metropolitan restaurant to his restaurant portfolio and had always loved the tremendous location and potential of the legendary Mister A’s. He was able to purchase the lease in 2000 and completely redesigned the restaurant, which is now the toughest reservation in city.
In between spending time as host at both his country & city dining establishments, Bertrand writes a wine column for the local newspaper, enjoys golf, tennis, horseracing, and traveling with his lovely wife Denise.
Marko Dedic was born along the Balkan Peninsula of what is now Serbia, formerly known as Yugoslavia. In the winter of 1996, while pursuing studies in electrical engineering, Dedic was granted a US visa to visit family in sunny San Diego. Once Dedic arrived in California he immediately fell in love with the 82-degree weather in the middle of winter and decided to prolong his stay.
As Dedic spent more time learning English and immersing himself in Southern Californian culture, he relocated to Los Angeles. Opportune moments followed and Dedic accepted a job at Los Angeles-based Patina, where he was quickly surrounded by celebrated chefs and wine sommeliers.
Dedic’s desire for fine dining grew stronger and he soon found his way back to Encinitas, California, where he learned about Italian food at a restaurant called When in Rome. Word of Mille Fleurs echoed as one of the finest dining experiences that San Diego had to offer. Dedic’s luck followed him and he soon found himself among the best in the business. Now, 16 years and counting, Dedic feels privileged to be a frontman of a one-of-a-kind hospitality institution that has been honored by Food & Wine Magazine as top 25 in the country, top 100 Best of Service by OpenTable, and many more.
With Dedic’s 16 years at Mille Fleurs, what he enjoys most is the ever-evolving menu throughout the seasons, the fantastic wine list that covers the globe and the unique dining guests that entrust him and the Mille Fleurs team to guide them on a gustatory journey.
Executive Chef Michael Moritz is creating his own twist on the Mille Fleurs legacy and sourcing exceptional ingredients from multiple local farms including Chino Farms, Sage Hill Ranch Gardens, and Gonestraw Farms along the way.
A San Diego native, Moritz began his professional career at a 400-cover hotel restaurant in Australia, working the sauté and wok station and surfing during breaks. After a year abroad, he landed back in San Diego at coastal JRDN at the boutique Tower23 Hotel shucking oysters and working his way ambitiously up the line.
Moving to Phoenix, Moritz worked at the prestigious 5-star, 5-diamond Phoenician Hotel in Scottdale under the tutelage of Jay Bogsinke, refining his skills while catering to the 300+ covers per night at the popular Camelback Mountain resort.
Moritz found himself back in his native city at an all organic, smaller farm-to-table kitchen which helped him further hone a “from scratch” mentality, eventually transitioning to Mille Fleurs’ sister restaurant, Mister A’s, working as Chef de Cuisine under renowned Culinary Director, Stephane Voitzwinkler.
As the Executive Chef of Mille Fleurs in Rancho Santa Fe, Moritz works collaboratively with his team and Executive Pastry Chef “Papa” Moussa to create an ever-evolving, seasonal French-Californian menu at the iconic restaurant.
Executive Pastry Chef
“Papa” Moussa’s diverse pastry talents were first honed in the kitchens of Michelin-rated chefs, leading to a career as a pâtissier at four-star hotels and restaurants in St. Tropez, France and Senegal, his native country. In his almost 20-year career, Moussa has refined his technique in the art of pastry — everything from tarts, quiche, breads and éclairs, to petit fours, ganache, delicate sugar art, and chocolates.
At Mille Fleurs, Moussa brings his amiable nature and vast expertise in classical French desserts and approaches each creation with a simplicity designed to highlight the natural flavors of the fresh produce and ingredients. His passion for painting and the visual arts informs his presentations, giving way to authentic and simple desserts presented as edible, artistic expressions of his creativity.