Summer 2025

already full of strong opinions. My wife, Xuan, works as the executive assistant to the CEO at The Preserve. She used to work in event sales at Pelican Hill, so she knows the long hours that come with this industry. We’ve been together for eight years and married for six—at least I’m pretty sure on the numbers! (laughs) The Preserve has been amazing at sup- porting our family life, and we’re really grateful for that. Q: Let’s do a quick speed round! Favorite meal someone could cook for you? A: Pot roast—I love a good one-pot meal. It’s simple, comforting and reminds me of home. Q: Favorite “fancy” restaurant meal you’ve ever had? A: That would have to be at Tru in Chicago about 15 years ago when it had two Michelin stars. Every course was just perfect—beautifully balanced and seasoned. We even ordered the whole roasted lobe of foie gras. It’s one of those meals that stays with you. Q: Where do you like to eat when you’re back in Southern California? A: My wife always takes me to Bestia in LA’s Arts District. Their house-made pastas and piz- zas are incredible. It’s lively, always packed— you’re lucky to snag a reservation even at 10 p.m.! Great energy, great food. Q: What’s something about The Preserve that might surprise people? A: People hear “The Preserve” and think it might be a little snooty—but it’s the opposite. The members are genuine, caring and really supportive of the staff. It’s a great environment, both professionally and personally. Q: You are somewhat well known for having a great sneaker collection. What’s your favorite and why do you collect sneakers? A: I mean, I have a shoe collection, but they’re all Air Jordans and not any particular style. But my favorite would be the threes, but also my wife is kind of making me not buy any more shoes, so we’re dealing with that right now. But I just like shoes. I’ve worn kitchen clogs constantly and now it’s like, I just don’t want to do that anymore. I’ve rolled my ankle a few times, so I thought, “I’m just going to be com- fortable while I’m cooking” and I need to have a little style as well. For more information on the Santa Lucia Preserve, visit www.santaluciapreserve.com or call 831/620-6700. 170 C A R M E L M A G A Z I N E • S U M M E R 2 0 2 5 RESERVATIONS 831-372-3456 BANQUETS 831-333-9798 223 17th St., Pacific Grove www.fandangorestaurant.com Featuring Fresh Seafood, Rack of Lamb, Pastas, Paellas, Steaks & more! Full Bar Service Private Dining Rooms DINNER DAILY FROM 4PM TAKE OUT AVAILABLE The Preserve has been amazing at supporting our family life, and we’re really grateful for that.