Mendocino Coast, CA Dining

ADAM LAWRENCE:
Culinary Consultant

Adam Lawrence has worked with some of the most renowned chefs in the culinary world, immersing himself in the study of wild ingredients from both land and sea. Over time, his exploration of these feral delicacies has culminated in a collection of notes and recipes destined for a manuscript. Through his deep connection with the wilderness, Adam has developed a unique approach to cuisine, rooted in a profound respect for the “forgotten harvest.”

With the title of Gatherer/ Research and Development chef at Saison*** in San Francisco, Adam sourced only the finest ingredients, developing processes and procedures that highlight the distinctive qualities of each ingredient. His work as Chef in Residence at Fulgurances Laundromat in New York further emphasized his commitment to wild foods, showcasing wayside ingredients of the Northeast with remarkable acclaim.
Adam aims to highlight the rich biodiversity of Newport Ranch by drawing inspiration from the surrounding landscape. Each dish showcases a careful selection of ingredients that contrast, complement, and bring out subtle nuances in one another, creating a culinary experience which aims to accentuate the breathtaking beauty of the Mendocino coast.

NICK WELLS
Executive Chef

As a California and Bay Area native, Nick's culinary career spans over a decade, showcasing his talent at exclusive boutique hotels and lodges across the West Coast, from San Diego to Alaska. His cuisine is deeply inspired by California’s bountiful seasonal produce, complemented by the rich flavors of the coastal waters and forests.
During his time in Alaska, Nick honed his understanding of foraging and wild food by fellow chef and forager Adam Lawrence, gaining a profound appreciation for the philosophy of cooking from the land. This approach emphasizes foraging for wild ingredients, creating a pantry of hyper-seasonal preserves, distillates, and ferments, and celebrating the natural rhythms of the seasons. Through this method, Nick crafts unique and memorable dishes that reflect the essence of his home state.
Nick’s earliest culinary memories stem from time spent in the kitchen with his mother and grandmothers, moments that continue to inspire his creativity and remind him to stay grounded in his passion for cooking.

As he embarks on this next chapter at The Inn at Newport Ranch as Executive Chef, Nick is excited to share his love for California’s natural abundance while inviting guests to savor flavors inspired by his journeys and culinary experiences beyond the Golden State.

Our menus are a dynamic celebration of the Ranch's natural bounty, changing daily to showcase the freshest ingredients cultivated and foraged directly from the land. Start each day with a Chef’s ranch breakfast that highlights local flavors. For lunch, take a culinary journey through our diverse ecosystems and seasonal offerings right from your table or outdoors with a packed picnic. Dinner is a tasting menu that changes nightly.

It is our pleasure to accommodate most dietary preferences or restrictions. Simply let us know in advance so we can better serve you. Add: Unfortunately we are unable to accommodate Celiac Disease.