Chefs (2010)

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

Didier Dutertre, Owner & Executive Chef – Bistro Moulin

Chef/Owner Didier Dutertre of Bistro Moulin in Monterey California began his culinary career in Europe at the age of 15. His first two years of study were at the Ecole de Cuisine in Tours, working weekends and summer breaks as assistant sommelier at Relais Chateau d’Artigny, a two-star Michelin hotel and restaurant… 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 – Cannery Row Brewing Company

Chef Mark Ayers is the Executive Chef 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… More

Russell Young, Executive Chef – TusCA

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

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

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

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

Gregg Piazzi, Director of Culinary Operations – P.F. Chang’s

Chef Gregg Piazzi is the Director of Culinary Operations for P.F. Chang’s China Bistro. In that role, Chef Gregg is responsible for training chefs, managing quality control, new menu rollouts and enhancing the existing menus… More

Page last updated on September 28, 2012 at 3:26 pm