Chefs (2009)

CY Yontz, Executive Chef – Rio Grill

Born in Los Angeles and raised in Denver, Yontz began working in kitchens as a teenager, but attributes his first real love of food to his apprenticeship under his mentor, celebrity chef, author and self-proclaimed “Dean of Southwestern Cuisine,” Jimmy Schmidt… More


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


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 – Pacific’s Edge

As Executive Chef for the Hyatt Regency Monterey, Chef Mark Ayers oversees the culinary functions of the Hyatt which includes TusCA Ristorante, the Fireplace Lounge, Knuckles Historical Sports Bar and the Highlands Inn restaurants, Pacific’s Edge and California Market… More


Tene Shake, Executive Chef & Owner – Lattitudes

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


Tony Baker, Executive Chef – Montrio Bistro

Chef Tony Baker started his career in England. Following graduation from culinary school in Bristol, Tony worked in several highly acclaimed restaurants around the country including: Hintlesham Hall and Lucknam Park Hotel, often cooking for both royalty and political figures… 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


Gregory Lizza, Executive Chef – Fresh Cream

Lobster bisque is one of the dishes Executive Chef Gregory Lizza has wisely added to Fresh Cream’s stable. A whole lobster has been roasted, deglazed and reduced to its rich essence — as a liquid. No chunks of seafood spoil the creamy texture. Instead, a crust-free piece of brioche toast rests on an islet of mashed potato… 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


Page last updated on September 28, 2012 at 3:20 pm