Spring 2026

like boxing myself in that way. I like to please peo- ple. I want diners to enjoy themselves, and I want the menu to tell the story of where I’ve been throughout my career. I pull influences, ingredi- ents and techniques from all over the world and incorporate them naturally into what I do. Q: Which global influences most strongly shape your cooking? A: Peruvian cuisine for sure, and a lot of Mexican influence—I lived in Mexico for a long time. My classic training came from Europe, espe- cially France, Italy and Germany, and I was fortu- nate to work in Michelin-starred kitchens there. That classic old-world foundation—French and Italian technique—is really the base of my style. From there, it evolved as I worked in Asia and Latin America. What fascinated me was how much overlap there is between cuisines. Peru, for example, has one of the highest concentrations of Asian immigrants outside Asia, so you see Asian techniques paired with South American ingredients.That melting-pot approach has really shaped how I cook. We live in a globalized world now.You don’t have to define yourself strictly as a French chef or a Mexican chef anymore.Travel, communica- tion and shared knowledge have changed everything, and I enjoy sharing those global sto- ries with people through food. Q: What excites you most about cooking in Carmel, especially when it comes to sourcing? A: Everything.The producers are right down the road—lettuces, artichokes, squash, you name it. People joke about this area being the “salad bowl of America,” but it’s true.The qual- ity and freshness are incredible, and the envi- ronment itself is inspiring. It’s a great place to spark creativity. Everything is hyper-local, and that proximity to such high quality allows us to let the prod- uct drive the menu. You have incredible seafood from the coast, vegetables from just a few miles inland, poultry and pork nearby, and cattle ranches not far away. Everything is right here. Q: Last-meal question—what are you eating, and who’s cooking? A: Mexico City street tacos, without a doubt. And they’d be cooked by one of the taqueros who’s been working the same street cart for 40 years and hasn’t changed a thing. Carmel Valley Ranch is located at One Old Ranch Road in Carmel. For more information, visit www.carmelvalleyranch.com or call 855/687-7262. 150 C A R M E L M A G A Z I N E • S P R I N G 2 0 2 6 For SPORTS, STORIES & SUSTENANCE! The Best Pub Fare In Town B R O P H Y S T A V E R N . C O M COLD BEERS • COCKTAILS • FINE WINES 4 TH AVENUE & SAN CARLOS It’s clear that Thaxton knows a lot about taste. He has cooked all over the world, spending decades in Europe and Latin America and staging in Michelin-starred kitchens.