09/01/2026
Behind our kitchen is a larder built entirely from the Ranch itself.
Executive Chef Nick Wells and Adam Lawrence along with our team preserve what the land and sea provide across the seasons: meadow, redwood forest, coastline, and everything in between, harvesting each ingredient at its peak and building flavors meant to stay with you long after the meal.
It’s a practice rooted in close attention: knowing a place well enough to know exactly when it’s ready to give something back.
photos by Nikolas Zvolensky