Fall 2024

M att Bolton is executive chef at one of the most beautiful locations to dine on historic Cannery Row, the C Restaurant + Bar at the Hotel InterContinental—The Clement Monterey. Set against the backdrop of the Monterey Bay, the casually ele- gant restaurant provides warm and responsive service that allows Bolton’s seasonal menu to shine. Following the guidelines from the neigh- boring Monterey Bay Aquarium’s SeafoodWatch program, Bolton serves environmentally responsible dishes that maintain the health of the ocean. Additionally, he uses his exceptional restaurant experience to source the best local produce and proteins to turn into fresh, artfully plated cre- ations that burst with flavor. Q: How did your experience as a young teenager working in a steakhouse lead to you choosing a career in the restaurant industry? A: Lombardi’s Double AA Ranch House in Hollister started my interest in restaurants and cooking. I was immediately drawn to the camaraderie and teamwork in the kitchen and restaurant environment. I worked with a few of my close friends from high school and the owners were great people, almost like a second family to us. I started as a dishwasher and after a year or so, moved to the front of the house and bussed tables for a while. I soon realized that I was more a “back of the house” person. I started by learning to grill steaks and ribs. Q: Please give an overview of some of the places you’ve worked and the highlights of each. A: At the Monterey Plaza Hotel, I worked under Chef James Waller. He was the first chef to see potential in me and really encouraged me to pur- sue cooking as a career. I always remember a quote he said once, “The cooking is the easy, fun part, it’s the managing of the people that will be your biggest challenge.” And he was right! I started as a line cook at lunch in Schooners and climbed the ladder to be the lead cook for the Duck Club… At Bernardus Lodge, I worked under Chef Cal Stamenov. I really fine- tuned the craft of cooking with him and learned to butcher fish along with many French cooking techniques. I also learned a lot about wine pair- ings…The environment of Chef Cal’s kitchen was ingredient focused and endlessly creative… AtThe Covey at Quail Lodge, I worked under Chef Jeff Rogers, and it was my first experience being able to create my own menus and run a restau- rant…I came into my own here. People had a lot of traditions and history with The Covey, and it was exciting to push things beyond the expected… At the Highlands Inn, I was hired by Chef Mark Ayers as the executive sous chef… I helped to develop some great wine and farm-to-table din- ner series in my time there and really got some good corporate experi- ence working for Hyatt. Q: What is most important to you when sourcing your ingredients? A: I try to source everything as locally and as seasonally as possible.We also follow the Aquarium’s rec- ommendations for sustainable seafood sources. At this point, I have known many of my vendors personally for more than 10 years.There is so much trust built when you buy ingredients from the same forager, farmer or fisher- man for that long.They have come in to dinner with their family and can see the final product in a restaurant setting—it brings the experience full circle for both of us. Q: Please list some of the favorite items on your menu. A: The Sonoma Liberty Duck is one. I have worked with this farm for years and we butcher and smoke the breasts in house and currently serve it with local white corn, Shasta porcini confit and a cherry jus. The heir- loom tomato and burrata is another, made with Swank Farms tomatoes from Hollister and burrata from Belfiore Cheese in Berkeley. I really try to follow the seasons…You’ll typically find some variety of wild mushroom Coastal Cuisine by the Bay at The C Restaurant+Bar Execut ive Chef Matt Bol ton’s Sustainable , Flavorful Fare B Y B R E T T WI L BUR Set against the backdrop of the Monterey Bay, the casually elegant restaurant provides warm and responsive service that allows Bolton’s seasonal menu to shine. 162 C A R M E L M A G A Z I N E • F A L L 2 0 2 4