Bernardus Lodge and Spa recently announced the appointment of Gus Trejo as the new executive chef, marking a significant milestone in the culinary journey of the esteemed property. Trejo, who has built an impressive career across various prestigious kitchens, is expected to lead the culinary team at the Lodge’s renowned Lucia Restaurant & Bar. The restaurant, known for its commitment to farm-to-table dining, is anticipated to benefit from Trejo’s expertise, particularly in the areas of sustainability and ingredient-driven cuisine.

Trejo’s extensive experience in the culinary industry spans several locations, including San Diego, Maui, Granada, Monterey and Santa Cruz. In his most recent role, he was responsible for leading the culinary program at Jack O’Neill Restaurant & Lounge, located at The Dream Inn, one of Bernardus Lodge’s sister properties. His tenure at this property provided him with invaluable insight into California’s dynamic culinary scene, preparing him to take on his new role at Bernardus Lodge.

A Global Culinary Influence

Throughout his career, Trejo has traveled extensively, particularly through Spain, Portugal and the UK. These travels have greatly influenced his culinary style, which draws inspiration from his Portuguese-Latin heritage. His dishes often reflect a deep respect for local, sustainable ingredients and an emphasis on telling the stories of the land through food. He has stated that his passion for cooking was ignited at his uncle’s ranch in Portugal, where he first learned the art of blending technique with storytelling to create meaningful dishes. His culinary influences from these regions also enhance his ability to craft menus with complex layers of flavors, respecting tradition while embracing innovation.

Trejo’s Role at Lucia Restaurant & Bar

As the new executive chef at Lucia Restaurant & Bar, Trejo is tasked with creating menus that not only highlight the finest ingredients but also complement the Lodge’s impressive wine program. Bernardus Lodge is home to a 15,000-bottle wine cellar and its own Bernardus Winery, which produces wines from the estate’s vineyards. Trejo’s menus will continue to embrace the farm-to-table ethos of Lucia Restaurant & Bar, incorporating fresh produce from the Lodge’s onsite organic gardens and locally sourced ingredients from surrounding farms. The menu is expected to reflect Trejo’s commitment to sustainability and his respect for the seasons and the land.

A Commitment to Sustainability and Community

General Manager of Bernardus Lodge, Hartmut Ott, expressed his excitement over Trejo’s appointment. He highlighted the alignment between Trejo’s culinary philosophy and the Lodge’s commitment to sustainability and community-driven initiatives. Ott noted that Trejo’s soulful, ingredient-focused approach to cooking would significantly contribute to the continued success and reputation of the Lodge. He further mentioned that Trejo’s arrival would help reaffirm Bernardus Lodge’s status as a top-tier culinary destination, where every meal reflects the story of the land and its seasons.

Elevating Bernardus Lodge’s Culinary Reputation

With increasing demand for authentic and sustainable culinary experiences, Trejo’s appointment is seen as a strategic move to enhance the Lodge’s offerings and meet the expectations of eco-conscious travellers. Under his leadership, Lucia Restaurant & Bar is expected to continue its legacy of exceptional dining while embracing the principles of sustainability, seasonality and community. By focusing on hyper-local, organic ingredients, Trejo will ensure that every dish tells a story rooted in the land it comes from.

A New Era for Bernardus Lodge & Spa

As Bernardus Lodge & Spa moves forward with Trejo at the helm of its culinary program, it is expected to strengthen its position as a premier destination for food lovers. Trejo’s leadership is poised to usher in a new era of culinary creativity, focusing on sustainable, local ingredients that tell a story with every dish. His leadership will likely contribute to the Lodge’s continued growth, reinforcing its place as a must-visit culinary destination for travellers seeking a true taste of California’s Central Coast.

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