Carmel Mission Inn, a boutique lodge nestled within the picturesque coastal group of Carmel, California, is proud to announce the appointment of Chef Jae Moon as its new government chef. A culinary chief within the Monterey area for practically 30 years, Chef Moon will oversee all meals and beverage operations for the lodge, together with its signature restaurant, Shearwater Tavern.
Chef Moon brings a formidable background in kitchen management, honed by way of a long time of expertise at among the space’s most esteemed luxurious lodges and resorts. Most not too long ago, he served as government sous chef on the five-star Bernardus Lodge & Spa in Carmel Valley, the place he performed a key position in elevating the award-winning Lucia Restaurant and Bar. Throughout his tenure, Lucia earned quite a few accolades, together with a Forbes 4-Star score, “Greatest Restaurant” honors, and recognition within the prestigious MICHELIN Information.
Previous to Bernardus Lodge, Chef Moon held management roles at a number of different famend properties, together with the Monterey Plaza Resort & Spa on Cannery Row, the place he managed a multi-million-dollar meals and beverage operation throughout 5 eating shops. His resume additionally consists of management positions at InterContinental Resort The Clemente Monterey, and Portola Resort & Spa, the place he contributed to the extremely anticipated reopening of Jack’s Monterey.
Chef Moon was born in South Korea and immigrated to the Marina area along with his household as a toddler. After pursuing formal coaching within the culinary arts on the Culinary Institute of America in Hyde Park, he returned to his beloved dwelling on the west coast to pursue his profession.
At Carmel Mission Inn, Chef Moon plans to infuse his signature type into Shearwater Tavern, positioning the eatery as a refined nation bistro. His imaginative and prescient consists of evolving the restaurant’s menu, persevering with its established dedication to utilizing high-quality, regionally sourced substances whereas fostering partnerships with outstanding native farmers, fishermen, foragers, and purveyors. Visitors can anticipate recent, trustworthy delicacies, with a specific concentrate on seafood, a trademark of Chef Moon’s culinary philosophy.