Food & Beverage

Food. Thoughtfully Sourced. Carefully Served.

Hyatt’s global food & beverage philosophy is grounded in three key principles: Healthy People, Healthy Planet and Healthy Communities. "Food. Thoughtfully Sourced. Carefully Served” guides our culinary team as they craft all our menu offerings.

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Vendors & Partners

We are very proud of the local vendors and partners we work with to provide the best possible ingredients for our menus. Learn more about these artisans below.

a man standing next to a garden

Mark Marino

DIRT WHISPERER & BOOKWORM

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. 

a man sitting outside

Carlo Overhulser

SOURCE-RER OF SALT

“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. 

a man smiling for the camera

Ian Brand

GRAPE GUY

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.

a person holding a small object

Cheese Crafter

CARMEL VALLEY RANCH

Our cheeses are made right here, with milk from goats that live here, through techniques that have been used in this country for centuries (and far longer in other parts of the world).

a person holding a metal bar

Beer Maker

HOP HEAD

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.