January 20, 2022 – Yes, the 28 acres of dancing lavender, picturesque olive orchards and storybook vineyards, flanked with dramatic Santa Lucia Range views visible from the 90-seat Lucia Restaurant & Bar and its 2,300 square-foot terrace and dining room are quite nice.
The 2-acre organic garden, the 180,000 on-property Italian honeybees and 15,000-bottle wine cellar are nothing to COVID-safe sneeze at either.
But all the numbers, including the lofty 12 stars Bernardus Lodge earned from Forbes in 2021, aren’t the same without one (1!) vital ingredient: an executive chef to fill the sizable shoes Cal Stamenov, who left last summer and was so far the only chef to lead the destination restaurant over the course of its celebrated existence.
An extensive nationwide search brings in Christian Ojeda from Montage Deer Valley Resort in Park City, Utah, a AAA five-diamond.
He’s a Utah native with Chilean heritage and more than two decades of experience stretching from Europe to Las Vegas, where he worked at Joel Robuchon in the MGM and Hubert Keller’s famed Fleur de Lys. He also cheffed at Four Seasons Resort Rancho Encantado Santa Fe and Auberge Resort Collection’s Calistoga Ranch, where he directed all food and beverage operations.
A graduate of the Art Institute of Denver with a bachelor’s in hospitality management, Ojeda will relocate to Monterey County with his wife and two sons.
Bernardus promotional literature describes his style as “rooted in classic European technique, with an eye for contemporary flavors…progressive in approach, with a fresh take on classics and integration of local influences.”
“We’re extremely proud of Lucia’s legacy and look forward to chef Christian taking the dining experience to the next level,” says Sean Damery, Bernardus vice president and general manager. “His depth in flavor-forward techniques and presentation are a perfect fit for Lucia. Given the rich local resources in Monterey County—from land to sea—his style and creativity will have no boundaries.”
Meantime Hyatt Carmel Highlands has hired a new chef and is preparing to reopen for dinners beginning Wednesday, January 26.
Joshua Kinzer will lead the culinary program. He’s tasked with blending California casual with refined dining at a property that has hosted a bevy of legendary culinary events throughout its decorated history.
Chef Kinzer has spent the past 15 years working alongside several of the most talented chefs on the Monterey Peninsula. Most notably, he cooked at Bernardus Lodge under chef Cal Stamenov, who spent many years at the Highlands Inn, as well as with chef Tim Wood at Carmel Valley Ranch.
He was also part of the opening team under chef David Baron at Salt Wood Kitchen & Oysterette in Kinzer’s hometown of Marina. Following his stint at Salt Wood, Kinzer went on to run remodeled Lallapalooza before its closure due to COVID-19.
Chef Kinzer looks forward to taking the helm at Pacific’s Edge, following in the footsteps of his predecessors by cooking with a rich local bounty from land and sea.
“I get to do what I love most and go whale watching every day at this restaurant. It’s inspiring!” said Kinzer, referring to the restaurant’s ground-to-ceiling windows with panoramic views of the Pacific coastline.
About the author
Mark C. Anderson, Edible Monterey Bay's managing editor, appears on "Friday Found Treasures" via KRML 94.7 every week, a little after 12pm noon. Reach him via mark@ediblemontereybay.com.
