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.
Born in Southern Germany, Woesle began cooking at the age of 16. In Germany, aspiring chefs must be at least twenty-four years old and have eight years of restaurant and hotel experience under their toques before they are admitted to a school for chefs. The requirements were waived for Woesle, who was under age, and he graduated first in his class.
Woesle worked under Eckart Witzigmann at the restaurant, Aubergine, in Munich and at the renowned Ma Maison restaurant in North Hollywood before becoming Chef de Cuisine at Mille Fleurs in 1985.
Martin Woesle was named as one of the “Great Regional Chefs in America” by the James Beard Foundation in 1998. In June of 1998, Chef Woesle was invited by the Foundation to do a special dinner at the James Beard House in New York. This dinner was a sell-out event and was attended by Press from National Publications and Television. Much local positive press followed as well as applause from the Foundation members.
Bryan Miller, New York Times: “Ensconced in this insular little village is what I found to be the best restaurant sampled in greater San Diego, Mille Fleurs…The chef, Martin Woesle, is a classicist with a contemporary style and innovative touch.”