Some chefs find their calling early. Chef Fabrice Hardel, Executive Chef at The Westgate Hotel in San Diego, discovered his through an unexpected turn of fate.
“I never wanted to be a chef,” he admits. “I wanted to be a professional soccer player.”
When soccer didn’t work out, a neighbor whose father owned a restaurant offered him an apprenticeship—and a new path emerged. At fifteen, Hardel entered the French Culinary Institute, beginning what would become a distinguished career built on rigorous training, unwavering standards, and a deep respect for quality ingredients.
Foundations in France
Born and raised on the northern coast of France, about two hours from Paris, Hardel’s first position immersed him in the demanding world of fine dining. The training was grueling: days that stretched from 8:30 in the morning until 11:30 at night, with barely a break in between.
“It was really challenging,” he reflects. “But if you want to succeed, you need to work hard. There’s no way around it.”
That foundation proved invaluable. Working on the coast meant buying seafood directly from the docks, visiting the famous Rungis market outside Paris at dawn to source the finest ingredients, and learning to work with local farmers who took pride in their craft. These early experiences instilled in Chef Hardel a deep appreciation for quality and seasonality that remains central to his cooking today.
A Winding Path to San Diego
Hardel’s career took him across continents. After his apprenticeship, he moved through various regions of France, learning the distinct cuisines of each area—from the cream and seafood of the north to the hearty stews of the east, the Mediterranean influences of the south to the cheese and charcuterie of the mountain regions.
His travels expanded beyond France: Luxembourg, the United Kingdom, the Caribbean, South America. He worked in St. Louis, spent time in the French West Indies, and eventually landed with The Ritz-Carlton. Each position taught him something new—not just about food, but about adaptability, cultural differences, and the importance of understanding your audience.
In 2001, Hardel arrived at The Westgate Hotel. Shortly after, he was promoted to executive chef—a title he sought not just for recognition, but for the creative freedom it would afford him throughout his career. Twenty-four years later, he’s still here.
The Philosophy Behind Bonne Vie
What kept him at The Westgate for more than two decades? Quality ingredients, creative freedom, and the ability to evolve.
This philosophy of adaptation and evolution is at the heart of Bonne Vie Brasserie & Bar, the hotel’s newly reimagined dining concept. The menu represents a modern American interpretation of the classic French brasserie—rooted in French technique and tradition but informed by Southern California’s abundant local ingredients and American dining preferences.
Classic bistro staples like escargot anchor the menu alongside approachable American favorites—a chicken sandwich with Asian influences, a slow-braised brisket, iceberg and Caesar salads. It’s a thoughtful balance that honors the brasserie tradition while meeting guests where they are.
But whether the dish leans French or American, the commitment to quality remains unwavering. The New York strip comes from Tasmania. All seafood arrives fresh and sustainable from Santa Monica. Even the tuna is farm-raised in Coronado, delivered fresh from the dock. Produce comes from specialty purveyors who share Hardel’s exacting standards.
“We buy premium ingredients,” he says simply. “We buy high quality products.”
Dishes with Stories
Many of Bonne Vie’s signature dishes have their own origin stories. The seafood chowder, now a menu staple, was born from a last-minute scramble. During a tasting for a prestigious Chaîne des Rôtisseurs dinner, Hardel forgot to prepare the requested soup course. When asked about it, he improvised.
“I go in the back, it’s a mess, and there was nothing left,” he recalls. “There was a little bit of seafood, some veggies and some cream. I decided to put all of that together.”
The next morning, he was told to put it on the menu immediately. It’s been there ever since.
Staying True
Despite the demands of hotel dining, Hardel has maintained his standards. He could have taken easier paths—large-scale banquet operations, high-volume hotel kitchens churning out simpler fare. He chose to stay engaged, to keep pushing for quality, to maintain the integrity instilled during those early morning trips to Rungis market.
Ask Hardel about his career highlights or favorite dishes, and he deflects. “For me, it’s been an evolution,” he says. What matters isn’t individual accolades but the continuous journey—learning, adapting, listening.
At home, his cooking reflects the same principles: simple, fresh, seasonal. He and his wife shop daily for what they need rather than stockpiling. They avoid processed foods. They choose quality over quantity.
“You don’t need to spend thousands of dollars to have a good meal,” he insists. “You can make something great with twenty bucks buying some nice veggies.”
It’s a philosophy rooted in those early mornings in France, walking home from the farm with fresh milk, slicing bread to dip in the cream that rose to the top. Simple pleasures. Real food. Time spent together.
That’s what Bonne Vie Brasserie & Bar offers: a modern American take on the French brasserie tradition, food made with integrity, dishes that honor technique without being constrained by it, and the belief that quality matters—whether you’re cooking for two or two hundred.