Chef Michael R. Clark
Michael’s on Main
Michael R. Clark, C.E.C. is an award winning chef who has spent his entire life cooking. With the culmination of three decades in the restaurant business and such amazing credits as gold and silver medals in the Los Angeles and San Francisco Culinary Olympics under his belt, he opened Michael’s on Main on November 19, 2001 where “cutting-edge comfort cuisine” is the main focus. It would be an understatement to say that food and wine are Michael’s passion. His philosophy about comfort food means getting back to the basics, such as meat and potatoes, and keeping the prices down. The concept of comfort food may be simple, however the detail put into food preparation at Michael’s On Main is not. Michael uses his extensive experience to source the best ingredients available, from artisanal cheeses from various California farms to fresh eggs from Glaum Egg Farm in Aptos, and sausages hand-made in Corralitos. Michael feels a strong commitment to support the local community.
Chef Jeff Westbrook
Crow’s Nest
Jeff Westbrook began his extensive restaurant career with renowned chef David Hood, where he was introduced to the innovative fresh fish preparation and unique seafood recipes that have since made Crow’s Nest famous. In addition to serving as Executive Chef at Newport Bay Restaurant in Portland, he worked as Sous Chef at The Boulders Resort. Later Jeff was District Chef for Rusty Pelican Restaurants, and was chosen to lead the opening teams for Bubba Gump Shrimp Company in Monterey and San Francisco. Jeff became Executive Chef at the Monterey Hilton and developed their unique Early California Menu.
Chef Westbrook joined the Crow’s Nest as Executive Chef in March 1998, and in the ensuing years has developed an exciting menu emphasizing sustainable and delicious seafood preparations. He has broadened the seafood offerings for which the Crow’s Nest is famous, introducing ocean-conscious fish species all prepared in new and imaginative ways to match the picturesque beach location and natural beauty of Crow’s Nest. Jeff is particularly proud to have helped Crow’s Nest earn the “Ocean-Friendly Business” certification to complement their “Green Business” award. A long-running success story, Crow’s Nest continues to delight locals and visitors alike, and Jeff’s influence has insured the popularity of this waterfront eatery for years to come.
Chef Westbrook and his wife Sharon make their home in the heart of the fertile farmland of the Central California Coast. An avid outdoorsman and dog-lover, Jeff enjoys camping, fishing and hiking.
Crow’s Nest Executive Chef brings sustainable seafood delicacies to menu.
Chef Ross McKee
Aquarius at the Santa Cruz Dream Inn
Growing up in a family of hoteliers, Ross McKee was exposed to the hospitality industry at a very early age. His family owned The Pine Inn and Cyprus Inn in downtown Carmel-by-the-Sea. By the time he turned 12, Ross had already worked in all aspects of the industry, but there was something different about working in a restaurant. This is where he discovered his passion.
Ross’s love of food continued to develop over the years as he trained to become a chef while working as an apprentice at Tournaut Restaurant at the Pine Inn. When he was just 20, Ross and his family opened a new restaurant in Carmel, Le Coq d’Or, with Ross taking the helm as chef. From there, he worked at various area restaurants including the Carmel Valley Ranch resort and Shadowbrook restaurant. He also was Chef and co-owner of the Amapondo Mangrove Lodge in Port St. John, South Africa.
Over the years, Ross has combined his passion for food with travel. He has explored, cooked, and tasted his way through 23 countries on five continents. When he’s not in the kitchen cooking, Ross also enjoys spending time at farmers markets, foraging mushrooms and herbs, scuba diving, hiking with his dog, and restoring British cars.
Chef Job Carder
Casablanca
Job Carder started his culinary career in a small Texas and Louisiana style barbecue house called Little Lou’s in Santa Cruz, CA while still in college. He went on to work at a family owned Northern Italian restaurant called Bienvenuto Trattoria, where he gained a true understanding of the cuisine and of the different styles of regional Italian cooking.
He moved back to his hometown of Los Angeles, with the goal of honing his talents in classic and contemporary French cooking and set forth to continue his culinary training in some of the city’s finest kitchens, spending over 5 years working his way up hierarchy of chef positions within the Patina Group restaurants and catering, honing his talents in every area of the professional kitchen from butchering to desserts.
When not in the kitchen, Carder enjoys most of all spending time with his children, Raine (7) and Ronin (5)—“I want to give them something they can be proud of the same way I am so proud of what my grandfather has done,” says Carder.
Chef Brian Woods
Johnny’s Harborside
Hailing out of Indianapolis, Brian Woods started cooking when he was just 16 years old. Honing his skills at the MidTown Grill & The Skyline Club, his experience and passion for food is inspired by the many dynamic establishments and people who have pushed him to the limits along the way. Brian has a fire and commitment to raise the bar and provide to people a captivating food memory. Besides his secret love affair with pork, he is most fascinated with integrating world cuisine methods with locally sourced and sustainable ingredients found right here in Central California.
He believes good quality food should speak for itself. “The ultimate goal,” Brian says, “is the satisfaction people get and the satisfaction I get from getting them to think outside the box.” Johnny’s Harborside’s recently released Fall Menu is a pure reflection of Chef Woods style and ingenuity.
Chef Greg Magnussen
Tyrolean Inn
Chef Greg Magnussen makes your Bavarian heart sing with his very popular Bavarian and German cooking at the Tyrolean Inn Restaurant in Ben Lomond CA. With the Tyrolean for over 20 years, Chef Greg had a fantastic learning experience at the Cliff house where the menu was eclectic –from Greek to Californian seafood to Chinese before coming to the Tyrolean. Beginning with hamburgers as a teenager, Greg learned from chefs at the Hollins House, the University Club in Los Gatos, the Miramar and Moonshadows. Along the way he has assembled a fabulous collection of cookbooks from around the world. What does he do on his day off? You got it! He reads cookbooks and tries new recipes!
Chef Boris Illabaca
Sanderlings
Boris Illabaca is currently the Chef De Cuisine at Sanderlings Restaurant at the Seascape Beach Resort. Boris, who was born in Chili has brought a Chilean influence to some of the dishes and a most professional work ethic to the establishment. Boris’ career began while he was attending college in the San Joaquin Valley. After determining that his career path was actually in the kitchen and not in the classroom, he moved to the Monterey Peninsula where he was appointed Sous Chef at Montrio under Executive Chef, Brian Whitmer. Two years later Boris joined Chef Whitmer in San Francisco at the well known Moose’s in North Beach., and eventually accepted the Sous Chef position at the highly regarded restaurant, Hawthorne Lane. After three years of living in the hustle and bustle of San Francisco he returned to the Monterey Peninsula to be closer to his family.
Here, he held a two year Sous Chef position at the Lodge at Pebble Beach before accepting a position as Executive Chef at The Old Bath House Restaurant. He was able to take the classic style of The Old Bath House and reflect an updated approach. He enjoys creating dishes that require the layering of fresh, high quality ingredients, cooked with correct techniques and presente with an eye towards functionality.
Boris is poetic when speaking of food. He says that food has to look, smell and taste good to make a real impression. “Many kitchens strive to make food look good, forgetting that customers are actually going to have to disassemble a dish in order to eat it. Excellent food doesn’t need to look like 10 people have handled it before it gets to the table”.
Chef Santos Majano
Soif
Santos Majano joined Soif in August 2008. Before Soif, he was at two-Michelin-star restaurant Cyrus in Healdsburg. He began cooking in 1997 at age 17, when he moved to Monterey from El Salvador. He worked at Taste Café in Pacific Grove. Working under owner and Chef, Paul Kautz, he had a life changing experience. Kautz instilled the qualities of hard work, attention to detail, a deep respect and love for food and the restaurant industry. Realizing that not all who were hired could meet the standards, Majano rose to the occasion and thrived. He had found his home in the kitchen.
When Kautz opened his new comfort food restaurant, Café Rustica in Carmel Valley, Majano was the perfect choice to lead the kitchen team. After a few years Santos decided to take these skills to the San Luis Obispo area for the opening of the fine dining, Seven Hands. Working under Chef Frank Mendoza, Santos was quickly noted for his dedication. He climbed from prep cook through all the stations on the line. The doors of culinary thinking flew wide open. Using best possible ingredients and executing extensive coursed menus, provided a learning curve for technique and product knowledge that challenged and refined Majano skills.
The industry took note and opportunities called. He was offered a chance to manage the Kitchen at Windows on the Water in Morro Bay, a popular and often very busy restaurant. Majano enjoyed the comradery of leadership and fiery commitment it takes to do 300 covers in an evening, but he longed for a more of intimate cooking venue. He found it at the Park Restaurant as the Sous Chef for Maegen Loring. The restaurant focused on local products, sustainability and wine friendly cuisine.
In late summer 2006 good friend Chef Chris Kobiashi asked Majano about joining him on a new project. He needed a Sous chef for his soon to open restaurant Artisan. Realizing that Kobiashi shared his kitchen warrior mentality Majano signed on and stayed until his opportunity at Cyrus presented itself. Now at Soif, Majano is inspiration by weekly farmers markets, fish that meets the Monterey Bay Aquarium Seafood Watch program’s sustainability requirements and the esoteric wine list put together by wine director, John Locke.
Chef Beverlie Terra
Linwood’s at Chaminade Resort
Executive Chef Beverlie Terra has been a member of the Chaminade Resort & Spa team for more than 20 years. She oversees the resort’s culinarians, leading the inspiration and creation for the menu and recipes, training of restaurant staff and food production for The Sunset Restaurant and Linwood’s Bar & Grill.
Chef Beverlie works with local farms and growers to create fresh menus that complement the area and utilize seasonal produce. She often visits a number of local farms and talks with their owners to access not only the freshest produce, but unique herbs and other produce not typically grown commercially. Through Chef Beverlie’s efforts, Chaminade supports local farms such as TLC, Old Creek Ranch and Crystal Bay Farms among others. Chef Beverlie’s relationship with local agriculture is ever-evolving and continues to expand to new farms and new produce.
In addition to local produce, Chef Beverlie’s newest endeavor is utilizing locally sourced, sustainably raised meats and seafood around which she crafts the menus. All of these local ingredients inspire Chef Beverlie to go beyond the normal to create recipes and menu items that utilize the local ingredients to emphasize their freshness, flavor and character.
Beverlie’s excitement for the culinary arts reaches outside of her role at Chaminade. In her free time, Chef Beverlie works with the Veteran Affairs Center in Santa Cruz, assisting with Thanksgiving, Christmas and other holiday meals through the donation of meals and supplies. Beverlie volunteers at the Watsonville Library’s cooking classes, recently working with teenagers doing Bento Box items such as Rice Balls. She has also taught a Garde Manger class at Cabrillo College in Aptos.