Artisans

As overseer of The Ranch’s two-acre organic garden and orchard, Mark grows the fruits, vegetables, flowers, and herbs that provide the resort’s kitchens with the freshest, highest-quality seasonal ingredients. Have you ever wanted to see the flower of an artichoke or smell hops growing on the vine? Just ask Mark. When he isn’t tending the earth or geeking out with guests on garden tours, the self-proclaimed bookworm can be found digging into a good read.

“It’s all about blending a taste of Big Sur with the flavors of The Ranch,” says Carlo. He hand-harvests salt from the magical waters of Big Sur and infuses it with organic ingredients that capture the essence of the coast. He adds everything from fragrant California sage and wildflowers to award-winning red wine from the Santa Lucia foothills. “What grows together, goes together,” says Carlo, making him a perfect fit for our culinary program.

Ever since he was a child in Trojes Michoacán, Mexico—where he grew up taking care of a farm with cows, goats, chickens, horses, and donkeys—Salvador (or “Sal”) has been passionate about animals. While he’s no longer the boy riding his beloved donkey “El Canelo” around the farm, Sal is still around animals each and every day, caring for our crew of lovable creatures at The Ranch. He loves milking the goats and feeding the horses, and his work doesn’t end when he heads home: Sal also tends to his own animals, and recently added a pony to the mix.

Award-winning filmmaker, photographer, and explorer Kip Evans has led or participated in more than 60 expeditions throughout the world—including recent assignments in Antarctica, Chile, and the Galapagos Islands. He has worked on dozens of photo assignments for the National Geographic Society, and even lived underwater for 17 days in the Aquarius Habitat as the expedition photographer for Mission 31. Kip’s images have been featured in hundreds of books, exhibits, advertisements, and magazines worldwide, including National Geographic, Coastal Living, and Outside. A longtime resident of the Monterey Peninsula, he has been an instructor at The Ranch since 2012.

When Ian was growing up in New England, he had no idea that winemaking was an actual job. He fell into work at Bonny Doon Vineyard near Santa Cruz in 2003, soon moved to a boutique winery, and was mentored by Central Coast winemaking giants along the way. Ian began working with his own lots in 2006, moving to Salinas in 2008 and focusing exclusively on local fruit. What began as a couple hundred cases with I. Brand & Family wines has grown into one of the best reputations in the region, culminating in Ian’s recognition as the San Francisco Chronicle “Winemaker of the Year” in 2018.

Hand-crafting cheese at our in-house creamery gives Audra the opportunity to blend two of her passions—working with animals and creating unique flavors. A recent transplant to the Monterey Peninsula, Audra was a shepherd’s hand and lion keeper before becoming The Ranch’s newest artisan. Stop by to say hello and learn about how the milk from our beloved, hard-working Swiss Saanen dairy goats is transformed into indulgent cheeses. (And be sure to get a taste for yourself!)

The maker of The Ranch’s Apiary Ale (and the owner and brewer at Hidden Hills Brewing & Blending in Carmel), Jeffrey came of age in the Monterey area—and after thriving in several other fields, he discovered 15+ years ago that working in the craft beer industry is more rewarding than any other job. But Jeffrey is about more than hop-heavy IPAs; not only does he love making lighter styles such as lagers and blonde ales, Hidden Hills also produces wine and cider at The Barnyard in Carmel-by-the-Sea.

Drawing upon over two decades of experience at top hotels and resorts in the U.S., China, and Mexico, Fernando infuses our dining experiences with innovation and passion. Most recently, he was Executive Chef at Pendry Park City in Utah. Fernando oversees all culinary operations, including menu development and event catering, ensuring our cuisine is fresh, bold, and unique—just like The Ranch itself.

Adam, who oversees all beekeeping operations at The Ranch, brings a wealth of experience to our hives—including roles with Bill’s Bees in Los Angeles and three different bee-related companies in Hawaii. He also earned a graduate degree in Entomology from Washington State University and has worked at farms, gardens, and orchards across California. When Adam isn’t in the apiary, he loves film photography, surfing, making music, and writing screenplays.