CARMEL, Calif.—Carmel Valley Ranch has appointed executive chef Ty Thaxton and pastry chef Molly Coen to lead its signature restaurant, Valley Kitchen, marking the latest step in the resort’s ongoing culinary revamp.
The new chefs will guide a menu focused on hyper-seasonal, seed-to-fork California cuisine, incorporating ingredients from local producers and the resort’s own 500-acre property.
Thaxton, a classically trained chef with more than 20 years of international culinary leadership, will oversee all kitchen operations. His background includes Michelin-level staging, James Beard dinners, and executive chef posts at Ritz-Carlton properties in Washington, D.C., and Cancun.
Coen, a Johnson & Wales University graduate, previously served as pastry chef at the Four Seasons Hotel Denver and earned first place in Denver’s Brunch Fest two years running. Her work will feature rustic breads, refined desserts, and confections inspired by the Ranch’s apiary and harvest.
“We are redefining the taste of the valley, and having chefs of Ty’s and Molly’s caliber at the helm is paramount to that vision,” says managing director Ulrich Samietz. “Ty’s innovative approach and passion for hyper-seasonal, seed-to-fork cuisine are the perfect fit for Carmel Valley Ranch. Coupled with Molly’s unique blend of artistry and comforting nostalgia in her pastry work, Valley Kitchen will be an honest, sophisticated reflection of our abundant 500-acre home.”
The pair is developing a new menu for the recently renovated Valley Kitchen, highlighting honey from resident hives, lavender from the fields, house-produced olive oil, salt, cheeses, eggs, and hand-picked vegetables. Wines from the Ranch’s SWING label, made from the surrounding vineyards, will round out the dining experience.
