Marc Johnson

Executive Chef, Santa Lucia Preserve
Carmel Valley, California -

For Chef Marc Johnson, the art of cooking has always been about more than just the food. The cultivation of his team, the respect for ingredients, and the contribution to memorable guest experiences all play into the simple gratification at the end of a great service.

Background

An alumnus of the California Culinary Academy, Marc's professional voyage has been guided by an insatiable thirst for knowledge. He embarked on his career by immersing himself in innovative kitchens such as The Marine Room and Waterloo & City, mastering the nuances of fine dining at The Resort at Pelican Hill. His culinary trajectory eventually led him to the helm of esteemed establishments in Carmel, including the iconic Bernardus Lodge & Spa, a distinguished Forbes Four-Star hotel.

The Santa Lucia Preserve Era

In 2020, Chef Marc's journey brought him to The Santa Lucia Preserve, a sprawling 20,000-acre private ranch community and club nestled in the foothills of Carmel. Here, he discovered the ideal canvas to showcase his culinary prowess—customizing menus for special occasions and events, crafting culinary narratives using the freshest ingredients harvested from an onsite organic garden just beyond his kitchen's doorstep. Amidst this landscape, he not only designs beautiful dishes but also nurtures profound connections with the community members and their guests.

A Simple Vision

At heart, Chef Marc’s philosophy for his kitchen is to combine exceptional local ingredients, a talented close-knit team, and world-class venue to build a sense of community between both guests and staff. It's about crafting moments that linger in the hearts and palates of those he serves.