Winter-2022

170 C A R M E L M A G A Z I N E • W I N T E R 2 0 2 2 I n February 2022, Christian Ojeda took over the kitchen at Lucia Restaurant & Bar at Carmel Valley’s iconic Bernardus Lodge & Spa. Ojeda most recently held the position of executive chef at Montage Deer Valley Resort in Park City, Utah. At Bernardus, a Forbes Travel Guide Four Star property, Wine Spectator award recipient and “World’s Best Resorts” and “Top Resorts” winner, Ojeda continues to make use of the property’s proximity to fresh produce, seafood and meat, while adding his own South American spin. “His depth in flavor-forward techniques and presentation are perfect for Lucia,” says Sean Damery, vice president and general man- ager of Bernardus Lodge & Spa. Q: What are some of the high- lights from your history as a chef? A: I grew up in Santa Fe, New Mexico. My parents are from Chile. I always say that Latin culture revolves around food. We had family-oriented dinners and meals together on weekends.You will see a little of my Southwestern influence in my cooking. I got a bachelor’s degree in hospitality management from the Art Institute of Colorado and had the privilege of traveling abroad to do hands-on intense courses in Paris and in Italy. After coming back, I worked for a hotel in Santa Fe for a little bit. I had the privilege of going to Las Vegas and working for Hubert Keller at Fleur de Lys and also for Joel Robuchon. From there, I came back to Santa Fe, and I became the exec- utive sous chef of Geronimo restaurant and then the chef du cuisine at the Four Seasons Resort Rancho Encantado, Santa Fe. Then I moved on to the Auberge property Calistoga Ranch as their executive chef, and then to Utah, where I worked for the Montage Deer Valley Resort. Q: What are some of the reasons that you were attracted to working at Lucia? A: The mecca of food is California, and it enticed me as a culinary des- tination. Just over the mountain in Salinas is the salad bowl of the country. I really wanted to get back into why I joined this industry, which was to get more hands-on with the dining experience, with the guests, not feed- ing the masses if you will [at a larger resort]. Q: So you would say it’s more intimate at this property than at some of your other experiences? A: Yes. It’s a lot less of the administrative side of it, and for me it’s being able to go out to the chef ’s garden, which won’t supply us for a month’s worth of food, but it’s nice to say I have five zucchini and that’s what’s going to create our special for the evening. It’s being able to take a little bit of what we do in our garden and pig- gyback with our local farmers. Q: What are some of your favorite locally based ingredients? A: When I came into this area, people would come introduce themselves and bring me their product. I’m old school in that sense that I like to know the purveyors. Someone might bring me mush- rooms from a few miles away, another might have asparagus or arti- chokes…Teaming up with the farmers is great. One of the biggest things right now is heirloom tomatoes [at the time of the interview in late September]. In Utah, I would have gotten rid of them three weeks ago, but here, they are still in the height of production. Being in this area you are hyper focused on what’s around you, versus ordering from other parts of the country. The farmers come right to your back door. I’m a huge sup- porter of local farms… Q: How have you melded your experiences from all of the extraordi- nary restaurants and regions you’ve lived in with the local vibe of Bernardus and coastal California cuisine? What are some of the influences and shifts you’ve brought to the menu? A: One for me is chiles. I’m a big fan of guajillo chiles and a little bit biased to green chiles from New Mexico, but I use chiles grown here locally, whether it’s jalapenos or chipotle or guajillo. I don’t want to say I’m Bernardus Lodge & Spa Appoints a New Chef Execut ive Chef Chr i st ian Ojeda Helms Lucia Restaurant & Bar B Y B R E T T WI L BUR “When I create a menu, it’s almost like putting a little bit of my life experiences on a plate. But all my cooking techniques are rooted from a classical French approach.