Chef Cal Stamenov

Cal Stamenov has created an innovative culinary concept for Bernardus Lodge featuring California country cuisine in the main dining room, Marinus at Bernardus Lodge. Wickets the bar and bistro, features bistro-style cuisine in a light and casual setting.

Upon graduating from the California Culinary Academy, Stamenov began his career in 1982 at New York’s famed Four Seasons restaurant. He is steeped in the European tradition of culinary artistry and has spent years in the most demanding kitchens of the world’s most renowned chefs. His stellar credits include working with Alain Ducasse of the three-star Michelin restaurant, Louis XV at the Hotel de Paris, Monaco; Pierre Gagnaire in St. Etienne, France; Masa Koboiashi at Masa’s Restaurant in San Francisco; Jean-Louis Palladin at Restaurant Jean-Louis in Washington D.C.; and Michel Richard at Citrus Restaurant. Stamenov worked as Executive Chef for the Highlands Inn in Carmel, and served as Chef de Cuisine of the highly regarded Domaine Chandon Restaurant in Napa Valley.