It was a tremendous challenge to get a kitchen up-and-running after being abandoned for five years. I was the person who locked the doors back then and the one that opened them all these years later. I head the kitchen team along with two great cooks; our Sous Chef, Ivana Ortiz and our Pastry Chef, Cristina Peña, as well as a group of passionate cooks. The mission of our female-dominated team is to show the world that there are still places so full of life, where the land is generous, that enrapture you and make them impossible to forget. Our focus is the generosity of Mother Earth. A simple kitchen, full of love and history, where we can rescue ancient recipes almost forgotten, and incorporate its most noble offerings like abalone, bull kelp, myrtle and other berries, and an array of shellfish. That way, our guests leave with unforgettable memories of the very best local produce.