Fall 2024

C A R M E L M A G A Z I N E • F A L L 2 0 2 4 147 When Pon first opened Bernardus, he hired Chef Cal Stamenov to lead the resort’s restau- rant, Marinus, to which Stamenov brought acco- lades and international recognition over his 22- years at the helm.Though the restaurant’s name and interior finishes have changed over the years, the focus on extremely local organic food and seamless service continues to this day in the incredibly capable hands of Chef Christian Ojeda. Ojeda brings extensive experience from both his studies in Europe and his work in some of the most premier resorts and restaurants in the U.S., including Fleur de Lys in Las Vegas and Auberge Resorts’ Calistoga Ranch.With a tech- nique rooted in classic European cuisine, Ojeda combines local influences with the classics, cre- ating the restaurant’s signature “California Country Cuisine” and a menu that is literally “farm-to-table.” Each month, Ojeda creates an inspired four-course tasting menu that creatively reflects the most delectable items currently in season.The May menu featured cherries in all of their glory, and plans for September revolve around the fall’s most prolific fruit, the tomato. Meanwhile, Director of Food and Beverage Colleen Kelly has created a cocktail program that is truly “garden-to-glass,” including two deli- cious new drinks to celebrate the resort’s 25th anniversary. Though if you prefer wine, the 25,000-bottle cellar is sure to have just the right thing to match your meal or mood. In the restaurant, seating options are varied and can accommodate the most intimate meal for two to a grand celebration. If in need of more priva- cy or something truly memorable, the magnum (Above) Suites feature bathrooms with heated floors, double vanities, copper soaking tubs, rain showers and outdoor showers. (Below) The dining room at Lucia offers a variety of elegant seating options. The villas and suites are set off to the east of the main lodge in a quiet residential-like area. Photos: Renato Films