SEA RANCH, Calif. (March 19, 2024) – The Sea Ranch Lodge is excited to announce the appointment of Stephen Beaumier as Executive Chef. With over 20 years of experience in the culinary industry including several Michelin-rated restaurants, Chef Beaumier brings a rich tapestry of expertise, innovation, and passion to The Lodge’s Dining Room, Café, and Bar & Lounge.
“We are delighted to welcome Stephen to The Sea Ranch Lodge team. His extensive experience, combined with his commitment to sustainability and community connection aligns perfectly with our ethos of living lightly on the land and goal of providing guests with memorable dining experiences,” says Kristina Jetton, General Manager, The Sea Ranch Lodge.
Born and raised in New Hampshire, Chef Beaumier’s journey in hospitality began at a young age, fostering a deep appreciation for the subculture of the culinary world. Opting for an apprenticeship route over formal culinary education, his career is marked by a dedication to mastering his craft through hands-on experience and mentorship. Chef Beaumier’s culinary style is best described as California French Japanese, emphasizing simple, well-executed dishes that resonate with The Sea Ranch’s ethos of living minimally off the land. He places a high value on local partnerships, sourcing ingredients from local fishermen, foragers, and farmers, with a particular focus on utilizing produce from The Sea Ranch Lodge’s very own Farm.
In the kitchen, Chef Beaumier finds inspiration in seafood, and plans to expand the dining room’s raw dishes and seafood offerings. His approach is to create food reflective of the environment, focusing on simplicity and the basics to align with the Lodge’s brand. Under Chef Beaumier’s direction, The Lodge’s culinary program is set to reach new heights, offering guests a dining experience that celebrates local bounty, sustainable practices, and exquisite flavors.
Previous culinary roles include positions at notable restaurants such as Quince in San Francisco, Cyrus in downtown Healdsburg, and Noma in Copenhagen. His involvement in food technology startups and sustainable farming initiatives further reflects his forward-thinking approach to culinary arts. When not in the kitchen, Chef Beaumier is an avid triathlete and outdoorsman. He is also the founder of White Label Chocolate, a California-based bean-to-bar craft chocolate company.
“I’m excited to join The Sea Ranch Lodge team and share my culinary philosophy with Sea Ranchers,” says Stephen Beaumier, Executive Chef, The Sea Ranch Lodge. “Our new menu celebrates the local harvest with dishes like the Hippy Salad, Japanese Caesar Salad and Dungeness Crab, emphasizing simple yet profound flavors. With a special focus on sustainability and a closed-loop system, I look forward to offering a dining experience that truly resonates with the spirit and ethos of The Sea Ranch Lodge.”
