If you're curious about the culinary background of chef Rhandell Molina, just peruse the menu at his 1-year-old Vista restaurant, Dell'z California Grill.

The 60-seat California fusion restaurant's menu is a distillation of all the best recipes, techniques, seasonings, regional dishes and flavors that Molina has gleaned while working in restaurants (from simple to swanky) all over Southern California and Hawaii over the past seven years.

Besides a culinary degree from the Art Institute of California-Orange County, the 28-year-old Molina learned Pacific Rim cuisine from the master, Alan Wong, at his world-famous Pineapple Room in Oahu; he developed classical techniques during two years at the Ritz-Carlton in Laguna; studied Mediterranean dishes at Longhi's in Honolulu; learned how to make Creole dishes at the Jazz Kitchen in Anaheim, and Italian recipes at a family-run pasta restaurant in Orange County, among many other cooking jobs.

"I did it all, but I always wanted to open my own place where I could put together all of the best that I had learned along with some of the Filipino family recipes from my childhood," said Molina, who grew up in Rancho Penasquitos and graduated from Mt. Carmel High.

The result is Dell'z California Grill, which opened in November 2007 in the new Albertson's shopping center at East Vista Way and Bobier Drive (in the corner space once occupied by Siciliano's Restaurant).

With interior decorating help from his mother, Molina opened up the kitchen, decorated with warm colors, black tablecloths and artsy light fixtures, and filled the foyer with overstuffed couches and a grand piano, which is played on weekend nights by a Juilliard-trained pianist.

"I wanted it to be a comfortable place to come and relax, with an open kitchen where people can talk to me or watch me cook, if they want. A lot of our patrons are neighbors who like to order the same things every time they come. We want to be their neighborhood restaurant," he said.

Diner favorites include the Pan Seared Day Boat Scallops with shitake mushroom risotto, saut©ed bok choy and carrots in a pancetta soy broth and crushed pistachios ($18); the Bacon Wrapped Filet Mignon with Yukon gold mashed potatoes, saut©ed vegetables and mushrooms in brandy cream ($26); the New Zealand Rack of Lamb with spiced coffee rub, Yukon gold mashed potatoes, saut©ed vegetables, caramelized shallots and a port fig sauce ($22); and the Grilled Thai Herb Chicken served over coconut red rice with saut©ed vegetables, curry aoli, avocado and mango chutney ($15).

Also popular are the Grilled Romaine Caesar Salad ($7.50), the Italian Sausage Bolognese ($14); and the Kahlua Pork Lumpia Rollz ($8.50). Lunch entrees are priced from $5 to $13.

Molina said he changes the menu seasonally and uses fresh Pacific seafood and locally grown produce. Desserts (including a triple-layer chocolate torte, blueberry bread pudding and caramel espresso cr¨me brulee, all priced from $5.50-$8) are made in-house.

Molina said most of his business comes through word of mouth and repeat customers, but his success has been hampered by two things -- the turbulent economy and the restaurant's name itself -- Dell'z (a play on Molina's nickname, "Dell"), which passers-by often mistake for "Deli."

That was exactly the case for Bob and Clara Zink of Vista, who were making their first visit to Dell'z on Monday night.

"When they were first remodeling the place we saw the sign and thought it was a deli going in. We didn't realize it was such a nice place and we're just now getting around to trying it. We really hope they succeed," said Clara Zink, who ordered the scallops, while her husband chose the bacon-wrapped filet ("It's really good," he offered, after sampling a few bites).

Since the stock market downturn a few months ago, business has slowed. Fortunately, Molina has low labor costs. Helping out at Dell'z as servers and kitchen staff are his father, Mel, a retired Navy aircraft mechanic; his mother, Cecilia, a former Kodak Co. executive; his sisters, Mylenne and Maricel, who wait tables; and his older brother, Rhyan, who is serving as a sous chef in the kitchen.

Molina hopes to survive the recession, but he's realistic about his chances in such hard times.

"I hope we make it, but I want my customers to know that if we don't, that I'll be OK," he said. "I'll be back again with another restaurant. This is what I love to do."

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Dell'z California Grill

Hours: 11 a.m. to 4 p.m. Mondays-Saturdays; 5 to 9 p.m. Mondays-Thursdays; 5 to 10 p.m. Fridays and Saturdays; closed Sundays and most major holidays (restaurant will be open New Year's Day)

Where: 1233 E. Vista Way, Vista

Phone: (760) 732-3003

Web: dellzcaliforniagrill.com