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Meet the Award-Winning Chefs of Mendocino
Mendocino is well known for it's world-class cuisine. In large part to the talented chefs of Mendocino. See the reviews, their restaurants and reserve your favorite table!
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Little River Inn
It's difficult to say which is better, their deliciously fresh food or the friendly service. Or the mind-blowing desserts, amazing seasonal specialties and a spectacular wine list all served under the loving, if entirely extraordinary, supervision of master chef Marc Dym. Who, also serves killer breakfasts and brunches with all the good stuff done just to order.
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Cafe Beaujolais
On-site owner/Executive Chef David LaMonica and his wife Kristy over see all points of service and quality. Café Beaujolais' cooking concept starts by acquiring only the finest ingredients and organic local produce, to bring you the best the world has to offer. Prepared in a simple yet innovative style to reveal the natural flavors of the product. |
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MacCallum House Restaurant and Grey Whale Bar
Executive Chef, Alan Kantor, is a graduate of the Culinary Institute of America. He expresses his culinary talents using the North Coast's rich palette: the fine wines of Mendocino; greens from local farms; fresh fish and shellfish from the ocean. Some of the country's finest meats and grains come from the valley regions, and world-class products arrive in the kitchen daily. |
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Sea Ranch Lodge~ Oceanview Restaurant
Robert Schneider, Executive Chef
Critically acclaimed Owner and Chef of restaurants in San Francisco and Paris, and best-selling cookbook author.
Mary Westley, Executive Sous Chef
Mendocino Native, Graduate of Culinary Institute of America with a degree in Culinary Arts and certificate in baking and pastry arts. |
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Albion River Inn's Chef
Chef Stephen Smith is well known for his "Coastal Cuisine" which sparkles with distinctive flavors of fragrant herbs and savory spices enhancing his preparation of the finest local and regional seafood, produce, meats, wild berries and mushrooms to create perfectly prepared sea food, flavorful soups, salads, meat, pasta and vegetarian dishes and house made ice creams and Desserts. |
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Silvers at the Wharf
Silver Canul, co-owner and Executive Chef, has an extensive background in French Cuisine, the food of his Mayan heritage, and Southeast Asian cooking through the Culinary Institute of Art at Greystone. Local seafood and continental favorites are featured on both the lunch and dinner menus as well as the increasingly popular lounge menu. |
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Living Light Institute
Cherie Soria, founder and director of Living Light Culinary Arts Institute, is widely considered the originator of the gourmet raw food movement. Cherie and her prestigious raw culinary school have trained most of the celebrity chefs who currently run restaurants or offer books and classes on the topic of raw food. |
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Stanford Inn Ravens
Head Chef, Barry Horton came to Ravens' Restaurant from the Cordon Bleu Culinary program at Portland's Western Culinary Arts Institute. Barry was neither a vegetarian nor a vegan - in fact he was an avid meat eater. Today, Barry is vegan and committed to creating the finest vegan cuisine that tastes great to everyone. Enjoy food that is as good for you as it is tasty! |
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Mendo Bistro - Ft Bragg Restaurant
After graduating from the California Culinary Academy in 1991 Chef Nicholas Petti spent the next few years at various Mendocino restaurants. In 1995 he joined alternative country rockers Whiskeytown with his wife Jaimi Parsons (daughter of former Byrds drummer Gene Parsons). The rocker lifestyle didn't work for the chef and he returned to his other instrument, the stove: creating Mendo Bistro in the Company Store. |
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Rendezvous Inn
"A magical evening awaits guests of Kim Badenhop, a classically trained chef-owner and wonderful host whose little New French gem tucked away in Fort Bragg is the nicest place for miles and miles. ....Bottom line: it's worth every dollar for anniversaries, birthday dinners or even once a month."
2007 Zagat Survey |
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