Gus Trejo, Chef
As Executive Chef of Bernardus Lodge & Spa in Carmel Valley, Gus Trejo
leads a culinary program deeply connected to California's Central Coast.
His cooking is guided by a respect for place, seasonality, and the people
behind each ingredient, drawing inspiration from the extraordinary
agricultural landscape that surrounds Bernardus, from the fertile valleys
and ranchlands to the waters of Monterey Bay.
Trejo works closely with farmers, fishermen, ranchers, and artisan
producers whose commitment to quality and responsible stewardship
mirrors his own. Seasonal produce, responsibly sourced seafood, pasture-
raised meats, and thoughtfully cultivated ingredients form the foundation of
his menus, allowing each dish to reflect the character of the region at its
best. His approach balances sustainability with culinary excellence,
believing the two are inseparable when ingredients are selected with
intention and prepared with care.
In the kitchen, that philosophy extends beyond sourcing. Trejo champions
thoughtful preparation, waste reduction, and practices that make full use of
each ingredient, while fostering a culinary culture grounded in
craftsmanship, integrity, and respect.
At Bernardus, Trejo's food is refined without losing its sense of simplicity or
place. His menus celebrate the abundance of the Central Coast while
creating what he believes great food ultimately should: an opportunity to
gather, connect, and experience the story of a region through the table.
As Executive Chef of Bernardus Lodge & Spa in Carmel Valley, Gus Trejo leads a culinary program deeply connected to California's Central Coast. His cooking is guided by a respect for place, seasonality, and the people behind each ingredient, drawing inspiration from the extraordinary agricultural landscape that surrounds Bernardus, from the fertile valleys and ranchlands to the waters of Monterey Bay.
Trejo works closely with farmers, fishermen, ranchers, and artisan producers whose commitment to quality and responsible stewardship mirrors his own. Seasonal produce, responsibly sourced seafood, pasture-raised meats, and thoughtfully cultivated ingredients form the foundation of his menus, allowing each dish to reflect the character of the region at its best. His approach balances sustainability with culinary excellence, believing the two are inseparable when ingredients are selected with intention and prepared with care.
In the kitchen, that philosophy extends beyond sourcing. Trejo champions thoughtful preparation, waste reduction, and practices that make full use of each ingredient, while fostering a culinary culture grounded in craftsmanship, integrity, and respect.
At Bernardus, Trejo's food is refined without losing its sense of simplicity or place. His menus celebrate the abundance of the Central Coast while creating what he believes great food ultimately should: an opportunity to gather, connect, and experience the story of a region through the table.
