Bernardus Lodge Names Chef Gus Trejo as Executive Chef of Lucia Restaurant & Bar, Bringing a Bold New Vision to Carmel Valley Cuisine
CARMEL VALLEY, CA — Renowned for its serene luxury, vineyard views, and celebrated culinary offerings, Bernardus Lodge & Spa has officially welcomed Chef Gus Trejo as the new Executive Chef of Lucia Restaurant & Bar, its flagship dining destination. This appointment represents a significant step in the resort’s continued dedication to sustainable, farm-to-table cuisine and elevating the Central Coast’s culinary scene.
Nestled in the picturesque Carmel Valley, Bernardus Lodge is not only a luxurious retreat but also a beloved gastronomic destination in Monterey County. With Chef Trejo now at the helm, the acclaimed Lucia Restaurant & Bar is poised to reach even greater heights, blending local ingredients, European influences, and innovative techniques into every dish.
Culinary Leadership with Global Roots
Chef Gus Trejo brings a wealth of experience to Bernardus Lodge, having honed his craft in some of the finest kitchens across the globe, including locations in San Diego, Maui, Granada, Monterey, and Santa Cruz. Prior to this role, he served as Executive Chef at Jack O’Neill Restaurant & Lounge at The Dream Inn in Santa Cruz, a sister property of Bernardus Lodge, where he became known for curating ingredient-driven menus with seasonal integrity.
Trejo’s culinary journey is deeply inspired by his Portuguese-Latin heritage and formative years spent at his uncle’s ranch in Portugal. These early experiences instilled in him a respect for the land, a love of storytelling through food, and a passion for cooking from the source. His menus often reflect a commitment to local sourcing, a reverence for tradition, and a creative flair that embraces global flavor profiles, particularly those of Spain, Portugal, and the UK.
A Natural Fit for Lucia Restaurant & Bar
At Lucia Restaurant & Bar, Trejo joins a team dedicated to culinary excellence and organic farming. The restaurant already enjoys a strong reputation for showcasing ingredients grown in the resort’s on-site organic gardens and sourced from neighboring farms in Monterey County. Under Trejo’s leadership, the restaurant will further emphasize hyper-local, sustainable ingredients, and a menu that shifts with the seasons.
In an environment where travelers increasingly seek eco-conscious and authentic dining, Trejo’s appointment positions Bernardus Lodge as a leader in sustainable luxury dining. His dishes are expected to pair seamlessly with the lodge’s prestigious 15,000-bottle wine cellar and wines from the Bernardus Winery, allowing guests to enjoy complete farm-to-table experiences from vineyard to plate.
A Vision Aligned with Sustainability and Community
According to Hartmut Ott, General Manager of Bernardus Lodge, the decision to bring Trejo on board was driven by more than just his culinary prowess. “Chef Gus Trejo exemplifies the values we hold dear at Bernardus Lodge — sustainability, creativity, and community,” Ott said. “His ingredient-first philosophy mirrors our own, and his soulful, seasonal cooking is a natural extension of our commitment to local food systems and the land that surrounds us.”
Chef Trejo echoed this sentiment in his recent remarks, noting, “Lucia Restaurant is the perfect place for me to continue my journey. I’m excited to work with the region’s exceptional produce and farmers, and to create dishes that reflect the stories of this land and its people.”
A Culinary Destination for Travelers
Bernardus Lodge & Spa has long drawn both national and international travelers seeking a tranquil retreat with world-class food and wine. With Chef Trejo leading the culinary program, the property is expected to draw even more gastronomic tourists, eco-conscious diners, and wine enthusiasts.
Located just 20 minutes from Carmel-by-the-Sea and 40 minutes from Big Sur, the Lodge is surrounded by scenic vineyards, lavender fields, and coastal mountains, offering visitors the ideal blend of natural beauty and refined comfort. Whether arriving for a weekend escape, a wine-tasting tour, or a romantic dinner at Lucia, guests can now expect a fresh culinary vision that honors the Central Coast’s agricultural heritage.
Reinforcing Monterey County’s Culinary Leadership
The arrival of Chef Trejo not only enhances Bernardus Lodge’s profile but also contributes to the region’s growing reputation as a culinary leader in California. According to the California Travel & Tourism Commission, culinary travel is a rising trend in the state, with visitors prioritizing destinations that offer farm-fresh ingredients, regional wine pairings, and unique dining experiences.
With Monterey County’s diverse microclimates and rich farmland, the area is uniquely positioned to meet this demand — and chefs like Trejo are helping to lead the charge.
Conclusion: A New Chapter at Bernardus Lodge & Spa
As Chef Gus Trejo begins his tenure at Lucia Restaurant & Bar, Bernardus Lodge enters an exciting new chapter in its culinary legacy. With a blend of local storytelling, sustainable practices, and world-class technique, Trejo is expected to lead Lucia to new levels of acclaim.
For travelers seeking a meaningful and memorable culinary experience on California’s Central Coast, Bernardus Lodge & Spa — now with Chef Trejo at the helm — promises something truly special: a taste of the land, told through the language of food.
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