Bernardus Lodge & Spa Welcomes Gus Trejo as Executive Chef

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USA, Carmel Valley, California. September 17, 2025

Bernardus Lodge & Spa, the celebrated retreat in the heart of Carmel Valley wine country, is proud to announce the appointment of Gus Trejo as Executive Chef. Known for his seasonal, sustainable approach that reflects the best of the region, Chef Trejo will helm the hotel's acclaimed Lucia Restaurant & Bar, bringing his vision to its farm-to-table menus and signature culinary experiences, including the Chef's Table.

A seasoned chef with Central Coast roots and global training, Trejo's culinary style is as much about storytelling as it is about technique. His menus are grounded in sustainability, heritage, and a profound respect for the land and sea that define the region. Drawing from his Portuguese-Latin background and years spent on his uncle's ranch in Portugal, Trejo developed an early appreciation for the labor of love behind every ingredient, values that continue to shape his culinary philosophy.

"We are delighted to welcome Gus with his soulful, ingredient-driven approach to cuisine," said Hartmut Ott, General Manager, Bernardus Lodge & Spa. "His arrival marks an exciting new chapter for Bernardus Lodge and reaffirms our reputation as a culinary destination where every meal tells the story of the land and the season. We look forward to the exceptional dishes and experiences he will craft that showcase the best of our region's flavors, community, and creativity."

Trejo brings with him a wealth of experience from celebrated kitchens and renowned resorts in San Diego, Maui, Granada (Spain), Monterey and Santa Cruz, where he most recently led the culinary program at the coastal gem, Jack O'Neill Restaurant & Lounge at sister Ensemble property, The Dream Inn. Chef's arrival at Bernardus Lodge & Spa on August 7 will represent a homecoming for the chef who spent more than a decade immersed in Monterey's culinary scene. Trejo's extensive travels throughout Spain, Portugal, and the UK continue to inform his work, blending traditional European techniques with the vibrant flavors and seasonal abundance of California's ingredients.

Guests to Lucia Restaurant & Bar can expect elevated rustic California cuisine that reflects the bounty of Bernardus' onsite organic gardens, neighboring farms, and fresh catch sourced from Monterey Bay fishermen and women. Chef Trejo's menus will complement the resort's renowned wine program, which boasts a 15,000-bottle cellar and varietals from the estate's own vineyard, Bernardus Winery.

Signature experiences, including the Chef's Table, will take on new meaning under Trejo's direction, offering behind-the-scenes insight into the creative process, with thoughtfully crafted degustation menus served in the heart of the Lucia kitchen. "I see each dish as a way to honor the people and places behind the ingredients," said Gus Trejo, Executive Chef at Bernardus Lodge & Spa. "The hotel's commitment to sustainability, community partnerships, and culinary excellence aligns beautifully with my personal philosophy."

Beyond Lucia Restaurant & Bar, guests of Bernardus Lodge & Spa can expect cuisine that connects deeply to place, from specially curated tasting menus, in-room dining experiences and seasonal wellness menus to culinary collaborations and wine-paired events that highlight the natural abundance of Carmel Valley.

Set on 28 sun-drenched acres, Bernardus Lodge & Spa is a sanctuary of refined luxury, offering 73 elegantly appointed guest rooms, suites, and villas, as well as a garden-inspired spa, vineyard, and a robust culinary and wine program. A Forbes Four Star and Two-MICHELIN Key wine country escape managed by Ensemble, Bernardus Lodge & Spa recently joined the esteemed Legend Collection by Preferred Hotels & Resorts, recognized for offering truly extraordinary guest experiences in remarkable destinations.