When chef Jason Maitland cooked at New York City's prestigious James Beard House last summer, he dazzled the sold-out dining room with Foie Gras and Duck Rillette Lollipops With Strawberry Gelee and Pistachio Dust.

At his restaurant in the San Diego Marriott Del Mar, where the menu changes every week or so, Maitland, 29, similarly impresses with farm-to-fork creations such as Pan-seared Blue Crab Cakes With Butternut Squash, and Roasted Chestnut Hash With Melted Cippolini Onions and Sa ...

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