Summer 2025

168 C A R M E L M A G A Z I N E • S U M M E R 2 0 2 5 T ucked deep within the rolling hills and oak-studded landscape of Carmel Valley, the Santa Lucia Preserve is one of California’s most private and breathtaking communities—a place where nature, conserva- tion and community thrive. At the heart of its culinary offerings is Chef Marc Johnson, a passionate and thoughtful leader whose cuisine reflects the spirit of the land he serves. Johnson brings great humor and quiet intensity to his work, blending clas- sical technique with a reverence for local ingredients. His menus celebrate the bounty of the Central Coast, showcasing relationships with nearby farm- ers, fishermen and artisans who share his commitment to sustainability.With a background that spans fine-dining kitchens and boutique hospitality, Johnson sees his role atThe Preserve as both a privilege and a responsibility: to honor the environment, foster connection through food, and offer mem- bers a dining experience that feels elevated yet rooted in place. Johnson’s approach feels refreshingly grounded. Every plate that leaves his kitchen tells a story—not just of impeccable technique, but of the seasons, the soil and the people who make up this hidden corner of California. Here’s what Johnson says about his journey, his philosophy on food, and what continues to inspire him at the Santa Lucia Preserve, and why he does interviews while chasing his 3-year-old daughter. Q: Let’s start with the basics.What’s your background and how did you find your way to The Preserve? A: I grew up in the Pasadena area, right outside Los Angeles.After grad- uating from the California Culinary Academy in San Francisco in 2001, I bounced around—working in Pasadena, Beverly Hills, Santa Monica, Culver City—mostly at independent restaurants and hotels. I had never worked at a private club before, so coming to The Preserve was a whole new experience. Q: You’ve been at The Preserve now for five years, and most of us remember what was happening about five years ago around this time—the start of the Covid-19 pandemic and many things shutting down. How did you end up moving here and taking a new job while all that was going on? A: COVID definitely played a big role in that shift. I was supposed to return to Pelican Hill in Newport Beach just as the pandemic hit, but everything shut down. A former colleague who ended up at The Preserve called and said, “Hey, we’re looking for a chef.” The timing was right, and after interviewing, my wife and I decided to make the move. Q: It’s your first time working in a private club setting. How does it dif- fer from your previous experiences in restaurants and hotels? A: In restaurants and hotels, guests come and go—you might never see the same person twice. At The Preserve, I see the same members several times a week, and that creates a really personal connection. I know their preferences, dietary needs and favorite dishes. It actually makes my job more creative and rewarding.The members here are incredibly support- ive and down-to-earth—it’s a special community. Q: The Preserve has a reputation for its gardens and sustainability efforts, including beehives on property and expansive vegetable gar- dens. How do you incorporate that into your cooking? A: We still have our gardens and beehives, although the hives aren't active right now. I work closely with our gardener to plan crops a year in advance. I use as much as I can without taking too much, since members also enjoy picking their own produce. About 20 per- cent of our ingredients come directly from the garden. It’s a unique collab- oration that you don't always get in restaurants. I love the challenge of working with what’s in season, especially since our microclimates up here mean things grow a bit differently than in surrounding areas. Q: Have you had similar farm-to-table experiences before? A: A little bit—when I worked at Pelican Hill in Newport Beach, I had a close relationship with a farmer who used an innovative sock hydropon- ic system. Before that, it was more about farmers’ markets and casual rela- tionships with growers.The Preserve offers a much deeper connection. (Johnson pauses to snag a sip from his daughter’s apple juice; she then resumes running.) Q: Your daughter sounds like quite the character.Tell us about your family. A: She definitely is! My daughter is three and a half, almost four, and Rooted in Place Chef Marc Johnson Master s Seasonal and Local at the Santa Lucia Preser ve B Y R ENE E M I G I E L Every plate that leaves his kitchen tells a story—not just of impeccable technique, but of the seasons, the soil and the people who make up this hidden corner of California.