Fall 2023

Peninsula.A dedicated motorcyclist, he’s enjoying exploring the back roads of Central California on his Ducatis. For more information, call 831/624-6640 or visit www.shearwatertavern.com. CAL STAMENOV TAKES THE HELM AT CELLA Due to his decades on the scene, Cal Stamenov is one of the most recognized and respected names in Monterey Peninsula culinary culture. He earned that reputation during his six years at Highlands Inn’s Pacific’s Edge and more than two decades with the famed Marinus at Bernardus Lodge and Spa. After lending his tal- ents to Grasing’s in Carmel, Chef Stamenov has taken over the kitchen at Monterey’s Cella. “Owners Kurt Probasco, Ben Spungin and I had planned to do this six years ago,” Stamenov says. “I finally came on board May 2, 2023.” For more information, call 831/920-1046 or visit www.cellarestaurant.com . NEW OWNER AT AN OLD CARMEL FAVORITE Carmel’s Cantinetta Luca has been serving authentic Italian cuisine to its guests for 17 years, and Chef Jason Balestrieri has been leading the kitchen for 13 of those years. Now, he’s taken over the reigns as owner of the venerable Dolores Street classic, established by hospitality figure David Fink. Chef Balestrieri began his restaurant career in his hometown of Milwaukee, after abandoning his first career choice of playing professional soccer. “I initially trained at a culinary school,” he says, “then moved to Los Angeles where I worked for 13 ½ years.”The chef says he’s now been in the industry for 33 years. A Los Angeles co-worker, Walter Manzke, had previously come to Carmel to work for Fink at Bouchée, then at L’Auberge. “He and David were planning an Italian restaurant and Walter asked me if I’d be interested in taking the chef position,” Balestrieri recalls. “At the time, I had a young family. It’s fair to say that I thought about it for all of 60 seconds before saying yes.” Save for a short period, the chef cooked at Cantinetta Luca for 11 years. “In the spring of 2022 David asked me if I would be interested in considering ownership of the restaurant.” He took possession of the keys on May 1, 2023. For more information, call 831/625-6500 or visit www.cantinettaluca.com . LAST BITES In Carmel, with less than a year in business, Chef Jonny Black’s restaurant Chez Noir has earned one Michelin Star, serving one of the inspectors favorite dishes of the year. Chef Justin Cogley’s Aubergine held onto the restaurant’s Michelin Star for a fifth consecutive year and Aubergine’s Lead Sommelier, John Haffey, was the Michelin Guide California 2023 Sommelier Award Winner. 170 C A R M E L M A G A Z I N E • F A L L 2 0 2 3 Chef Balestrieri is now the owner of Cantinetta Luca. Diners will still see him working in the restaurant’s open kitchen. “I’m making things and being part of the process,” he says, “not a chef/owner who isn’t in the kitchen.” Photo: Kelli Uldall