Fall 2024

on most dishes, and I’m always trying to source the best proteins: every- thing from duck to steaks to sea bass. Q: What evolution have you seen in terms of diners’ preferences? A: I would say diners are always looking for value: with the current price of goods, that can be a challenge to deliver in the restaurant set- ting. You must deliver a high level of service along with a flawlessly prepared meal to meet diners’ expectations with current pricing. Q: What are some of the awards that you have received that mean the most to you? A: I did receive Manager of the Year when I was with Hyatt at the Highlands Inn; that meant a lot. Q: What are your goals as a chef as you look toward the future? A: To continue to cultivate a good environment for young cooks to grow, and to enjoy great cuisine and hopefully find influence for my own menus. Q: You are involved in local charity work. Why is that so crucial for our community and what causes do you support? A: Rancho Cielo would be the main charity. I think it’s vitally important that we offer alternatives to at-risk youth, to keep them on a positive path and give them options to make good decisions in their lives, and hopefully help them to discover a career they are pas- sionate about. I can only hope that by joining this unique industry that unexpected doors open and opportunities pres- ent themselves for Rancho Cielo students. Q: What is your favorite hobby outside the kitchen? A: I enjoy cycling, both road and mountain biking, golf and weightlift- ing. I like going up to the city for a 49ers or Giants game and enjoying all the traditions of being a sports fan. I also have an extensive Jordan sneaker collection! C Restaurant + Bar is located in the InterContinental—The Clement Monterey at 750 Cannery Row, Monterey. For more information, visit www.the- crestaurant-monterey.com or call 831/375-4500. 164 C A R M E L M A G A Z I N E • F A L L 2 0 2 4 F rom Robinson Jeffers to Ansel Adams: The Siren’s call of Carmel has been answered by artists, visionaries, and savants for over a century. With timeless classic cocktails, an expanded food menu, and a warm, inviting atmosphere, Bud’s is a tribute to our bohemian roots. A LOCAL HAUNT FOR LORE AND LIBATIONS OPEN DAILY: 3∶00 PM TO LATE ISH LA PLAYA ^ Ý8„ | CAMINO REAL & 8 TH AVE 831 293 6100 • BUDSCARMEL.COM Drink with Carmel Legends At the Monterey Plaza Hotel, I worked under Chef James Waller. He was the first chef to see poten- tial in me and really encouraged me to pursue cooking as a career.