Cal Stamenov is chef and culinary director, the creative visionary for the dining venues of Bernardus Lodge, the 57- guestroom resort location in Carmel Valley, CA. In his position, Stamenov is responsible for the award-winning restaurant, Marinus and the resort’s more casual bistro, Wickets. He also oversees the culinary operations for Will’s Fargo Dining House & Saloon in Carmel Valley Village.
Stamenov’s cuisine is rooted in the subtle yet elegant uses of local organic produce and seafood, and artisan farmed meats. His menus bring out the pure flavors of each fresh ingredient and seamlessly incorporate the herbs, vegetables and myriad varieties of indigenous tomatoes he grows in his own two-acre garden at Bernardus Lodge.
To share his wealth of epicurean experiences, which span more than 20 years in some of the world’s most renowned restaurants, Stamenov inspired a series of seasonal culinary arts programs at Bernardus. These seminars, which cater to food and wine connoisseurs (namely Bernardus guests), bring to light the seasonal specialties of the region while simultaneously showcasing a selection of wines from the nearby Bernardus Winery and Vineyard.
Prior to joining Bernardus Lodge in 1999, Stamenov was executive chef of the Pacific’s Edge restaurant at the Highlands Inn in Carmel. Stamenov was also closely involved with the prestigious Masters of Food & Wine event, an annual gathering of the world’s most celebrated chefs and winemakers. Before this, he served as chef de cuisine at the long-established Domain Chandon Restaurant in Napa Valley.
During the course of his career, the classically trained chef worked with industry luminaries such as Alain Ducasse at the three-star Michelin restaurant, Louis XV, located in the Hotel de Paris in Monaco. He also cooked alongside Pierre Gagnaire in St. Etienne, France; Masa Koboiashi at Masa’s Restaurant in San Francisco; Jean-Louis Palladin at Restaurant Jean-Louis in Washington D.C.; and Michel Richard at Citrus Restaurant in Los Angeles.
But for “Chef Cal,” as he is fondly known, it all began in 1982 at the fabled Four Seasons restaurant in New York City, a post he accepted after graduating from the California Culinary Academy. Stamenov lives in Carmel Valley with his three children.
Ben Pon, Owner PDF / Word
Mike Oprish, Managing Director PDF / Word
Sue Dreyer, Director of Sales & Marketing PDF / Word
Cal Stamenov, Executive Chef PDF / Word
Mark Buzan, Wine Director PDF / Word
Patrick Carter, Director of Restaurants
Franzy Haala, Spa Director