2011 Chefs
Andre Lemaire, Executive Chef/ Owner – Andres Bouchee
Proprietors Andre Lemaire and Elizabeth Ketler want to share a Carmel favorite that lures locals and visitors with its chic style and neighborhood charm. Chef Andre Lemaire prepares authentic French Bistro Cuisine with a Californian Coastal flair. The friendly atmosphere buzzes with excitement and energy that gives the ambiance of French dining in one of the small neighborhoods inside Paris.
Kericos Loutas, Executive Chef – L’Escargot Carmel
Originally founded in 1958 by Yvan Nopert and his family, Chef – Owner Kericos Loutas carries on the traditions of superb Country French Cusine and personalized friendly service. A local favorite for casual fine dinning in a romantic atmosphere, L’Escargot offers visitors an alternative to the “tourist experience”…More
Chef Sven Hoffmann – The Carmel Food Company, A European Bistro
A dream has become reality for Sven Hoffmann: He has finally become the chef of his own restaurant, “Carmel Food Co. — A European Bistro,” with partner Roger Harned, who runs the front of the house.
Sven has created the kind of food that he wanted to do since he was born in Hamburg, Germany, and attended the city’s intensive four-year culinary academy before interning for three years at the Inter Continental hotel there. Hoffman has worked in the kitchens of Napa’s famous Auberge du Soleil with Masa and has recently been the executive chef at Tuba Garden Restaurant in San Francisco for more than four years.
His influences from his training and background in California nouvelle cuisine makes for a unique and fresh approach to traditional dishes from the hearth and the heart. More
Pedro De la Cruz, Executive Chef – Fandango
A chef on the Monterey Peninsula for over 40 yrs, 23 of which have been at Fandango. His life as a chef began in the 1960’s at club XIX at the Lodge at Pebble Beach. His simple passion for cooking has led him to a career that has seen lots of changes…More
Jerry Register, Executive Chef – C Restaurant
C Restaurant’s passion goes far beyond the plate. From its inception C has been devoted to serving sustainable seafood from local waters and using ingredients that are homegrown. Sustainability is at the forefront of every menu created and the restaurant prides itself on its motto of “ethical luxury”…More
Mark Ayers, Executive Chef – Cannery Row Brewing Company
Chef Mark Ayers began cooking at age 15 in a family restaurant. He attended the Culinary Institute of America, graduating #1 in his class (1992) and being voted “Most Likely to Succeed”. He began his career in Vail as Chef de Cuisine at Patina. Later, he served as Executive Sous Chef of the Park Hyatt Beaver Creek and then Pacific’s Edge in the Carmel Highlands.
During his tenure at Pacific’s Edge, Chef Ayers had been instrumental in the planning and execution of the Masters of Food & Wine, a world-renowned culinary event. He has continued his involvement with the newest of Cannery Row’s Best Restaurants and Bar on the ‘Row’ with Cannery Row Brewing Company and his entrepreneur-friend, Rob Weakley of Pebble Beach Food & Wine and Harvest fame.
Tene Shake, Executive Chef & Owner – Isabella’s
Tene Shake was born and raised in Monterey. Having five older brothers, he was given the nickname “Tene” because he was the youngest brother. This would soon become his trademark. Growing up on the Wharf, he was trained in the family business and gained a great knowledge of seafood at a young age…More
William Poolman, Executive Chef – Chart House
It doesn’t matter what you do, it’s how you do it. That’s the credo by which Chef William Poolman of the Chart House Restaurant in Monterey operates his kitchen. A 35-year veteran of the restaurant industry, Chef Poolman expects perfection from himself and his team…More
Michele Cremonese, Executive Chef – Basil
Chef Michele Cremonese was born in Verona, Italy, the romantic town of Romeo and Juliet. After his graduation from the Culinary School he began to work for acclaimed restaurants in throughout Italy. In 2000, Michele moved to Los Angeles, mastering his trade with great chefs until he made his way up to be the Executive Chef of the well-known Italian restaurant, Locanda Veneta…More
Juan Ponce, Executive Chef – Old Fisherman’s Grotto
Chef Juan Ponce is the force in the kitchen of the Old Fisherman’s Grotto and follows in the footsteps of a 50 year legacy on the Monterey Wharf. The tradition of fine dining with a focus on seafood cooked in classic style, with his own signature styled dishes…More
Mohammed Tabib, Executive Chef – The Fish Hopper
Mohammed Tabib, more commonly known as Mo was born in Alexandria Egypt, a coastal town on the Mediterranean Sea with a climate very similar to Monterey, CA. His father was a French Professor and his mother was a great cook of Mediterranean cuisine. Mo graduated high school and went on to study business at the College of Commerce in Alexandria. Growing up in Egypt, his first language was Arabic, but he also learned French from his father and studied English in school.
After his freshman year of college, Mo decided that he would travel to Switzerland. He had heard that Switzerland had lots of opportunity and landed in Lucerne, a beautiful town with lots of farming. He immediately began looking for a job and was lucky enough to find a job as a dishwasher at the upscale Johnieterhoff Hotel. Executive Chef, Mr. Garring took Mo under his wing and began to teach him cooking techniques. The Chef was impressed with his skill and encouraged Mo to go to culinary school. At the urging of his parents, Mo traveled back and forth from Lucerne Switzerland to Alexandria, Egypt to finish his Bachelor’s Degree in Business which he obtained while earning a two year degree from the culinary institute in Switzerland.
At the end of his schooling, Mohammed decided to travel to the United States. In 1983, Mo traveled to visit his sister in Eckern, Ohio. The day that he landed in the U.S., he went to dinner with his sister at the Brown Derby Restaurant, a steak and seafood house. At the end of the meal, Mo asked to speak to the manager and asked if there was any work available. The next morning, the manager called and offered him a job. Mo met his wife while working at the restaurant and started a family.
Mo and his family decided to move to Adrian, Michigan. He was hired as an Executive Chef for a small Italian Restaurant. After working at the restaurant for 3 years, Mo became restless and was looking for a more challenging work environment. He picked up the phone to call his friend whom he had attended culinary school with in Europe. He learned from his friend’s mother that his friend had moved to Monterey, California and was working for the Hyatt Regency as a Sous Chef. He called his friend and secured a job working alongside his friend as a Sous Chef. Mo worked at they Hyatt Regency from 1987 to 2001 when the down turn in the economy forced him to look for another job.
Mo responded to a job opening at Old Fisherman’s Grotto and met with Chris Shake over lunch. He came on board as a Chef and within weeks was promoted to the Executive Chef position. Mo felt that it was a blast to be a part of the history of the Old Fisherman’s Grotto and learned a lot from Chris Shake about the restaurant business. After 2 years, Mo was asked to help out at the Fish Hopper and he has remained working as the Executive Chef of the Fish Hopper since 2004. Mo raves that the Fish Hopper is one of the finest restaurants that he has ever worked for and enjoys the atmosphere. He appreciates the freedom and trust that the Shake family has given him. When he is not working, Mo is playing soccer or out fishing. His son Adam has now graduated college and his son Zyad is currently attending San Diego State University. Mo enjoys his work and will continue to call Monterey home.
Chef Jason, Executive Chef – Jack’s at Portola
The Portola Hotel & Spa
As executive chef of the 379-room Portola Hotel & Spa Jason Giles is at the helm of all culinary operations, including menu development for the hotel’s two restaurants, Jack’s and Peter B’s BrewPub, as well as the creation of menus for in-room dining, banquets and special events.
A California native, Chef Giles credits his mother as a driving influence in his culinary upbringing. As a youngster he began serving as the official “taster” in the kitchen, and soon learned the importance of showcasing each ingredient’s flavors while grilling in the backyard.
Fueled by those joyful early experiences and the creative satisfaction he derived from cooking — and further inspired by the passion of chefs such as Julia Child and Jacques Pepin — Giles enrolled in the California Culinary Academy in San Francisco. Upon graduating, he headed to The Grill at Sonoma Mission Inn (now the Fairmont Sonoma Mission Inn & Spa) in Sonoma for a two-year stint as the lead line cook. Giles then made his way to the Monterey Peninsula, accepting the position of sous chef at The Lodge at Pebble Beach, where he played an active role in the development and opening of Stillwater Bar & Grill.
In 1999, wanting to hone his skills at a stand-alone restaurant, he joined the team at Hullaballoo Restaurant in Salinas, California as executive sous chef and pastry chef. After three years at Hullaballo, he headed to Carmel’s Porta Bella & Merlot Bistro to take on his first position as executive chef. In 2005, Giles accepted a position as executive chef at the Portola Hotel & Spa, drawn by the opportunity to develop a culinary program that allows him to practice his passion for the culinary arts at the highest level.
Chef Giles lives in Salinas with his wife and three children. When not in the kitchen, he enjoys golf and travel.
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