Cal Stamenov Biography

Cal Stamenov has devised an original culinary concept for Bernardus Lodge, Marinus at Bernardus Lodge, which features California country food in the main dining area. Wickets, a pub, and a restaurant serve bistro-style cuisine in a relaxed atmosphere. Stamenov began his career in 1982, after graduating from the California Culinary Academy, at New York's prestigious Four Seasons restaurant. He has spent years in the most demanding kitchens of the world's most renowned chefs, entrenched in the European heritage of culinary expertise. Working with Alain Ducasse of the three-star Michelin restaurant Louis XV at the Hotel de Paris, Monaco; Pierre Gagnaire in St. Etienne, France; Masa Koboiashi of Masa's Restaurant in San Francisco; Jean-Louis Palladin of Restaurant Jean-Louis in Washington, D.C.; and Michel Richard of Citrus Restaurant are among his many accomplishments. Stamenov formerly worked as Executive Chef at Carmel's Highlands Inn and as Chef de Cuisine at Napa Valley's Domaine Chandon Restaurant. Marinus at Bernardus Lodge is designed to look like an Old World wine region house, with a stunning 12-foot wide European fireplace with a raised hearth that overlooks the garden, majestic pines, and neighboring California oaks. A relaxing and picturesque backdrop is provided with an appealing outdoor patio with a fireplace. Marinus at Bernardus Lodge has received great accolades since its opening in 1999, and its wine cellar has won Wine Spectator magazine's prized "Grand Award" since 2001. Only 89 restaurants from 12 countries have received the Grand Award since 1981, which is given out every three years. The basement stores over 35,000 quality bottles and 1,850 different wines, including 10,000 bottles from the resort's connected Bernardus Winery & Vineyard. Marinus has been named one of the Top Restaurants and Most Romantic Places south of San Francisco by Zagat since 2001. Cal's concept and cooking approach are based on three key pillars: the connection between food and terroir, the superiority of handcrafted, artisanal items over mass-produced, and the common sense of appreciating food at its best flavor. He has access to an incredible selection of ingredients on the Central Coast, whose essence and flavor can be tasted in every bite. These are obtained through his ties with farmers, fishermen, and foragers. Bernardus Lodge also includes its own organic herb and vegetable gardens, as well as vineyards. Stamenov is able to cook with the seasons and seldom needs to go further than his own garden for inspiration thanks to a treasure trove of superb ingredients.

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