Chef Demos

About the owner, My name is David Pasculli and I was born in beautiful Monterey, California, and raised in the Salad Bowl of the World, The Salinas Valley. I believe I was destined to be a chef because I first started cooking at age 5. I still remember my first recipe, it was a cinnamon and sugar cake, but looking back it was cinnamon, sugar, butter, and puff pastry, not so much a cake after all. Growing up, while the majority of kids were watching cartoons, I was watching Top Chef and Food Network absorbing the techniques and recipes of the culinary world. I was simply amazed and knew I wanted to pursue culinary as a career.

As a chef, I am repeatedly asked what my favorite food is, it’s hard to pick just one, so I think back to my childhood and how much I loved sandwiches. Then, I get asked what my favorite sandwich is, I always say the b.l.t with avocado.. I would always order it when it was on the menu or ordered a burger. Sandwiches are the perfect meal because they can be served day or night and have unlimited combinations. For me, a sandwich has to have the perfect ratio of bread, spreads, veggies, cheeses, and proteins. This creates and balance of flavors and textures making you savor every bite.

After 13 years of practicing cooking techniques at home, I landed my first culinary job at Earthbound Organic Farm stand in Carmel Valley as a prep cook at age 18. There I was educated about farm-to-table and the basics of a prep cook. After a year, I was offered my first line cook position restaurant opportunity at the Award-Winning Sardine Factory working for Chef Burt Cutino. I’ve worked at Restaurant 1833 with Chef Mikey Adams, former Executive Chef of the Proper Hotel in San Francisco. From there, I have worked at one of the largest lettuce companies in the world, Tanimura and Antle educating guests on the company’s values as well as how they grow their products.

A few years later, I accepted a line cook position at The Bench at Pebble Beach working under Executive Chef Benjamin Brown and Chef Aaron Burns. Today, I am at Post Ranch Inn as well as Saltwood Kitchen and Oysterette at the Sanctuary in Marina, CA working with Chef Jonathan Rodriguez and Nestor Marin.

At Post Ranch, I work under Chef Reylon Augustin, former Executive chef at Gordon Ramsay London, and at other Michelin-star restaurants around the globe. Executive Chef Hoon Kang, former Sous Chef of Madera in Menlo Park CA, and Chef Jonathan Rodriguez, former sous chef of 3 Michelin star restaurant Atelier Crenn in San Francisco.

In 2021, I decided to pursue my dream of opening a restaurant or food truck but did not know what I wanted to specialize in. I thought back to my childhood and what food I loved the most and I thought of all the different types of flavors I have been exposed to over the years. I landed on the name Sammich’d of my belief that sandwiches have to have the right ingredients in order to make them special. I made the decision to start a food truck and specialize in locally sourced gourmet sandwiches. I am excited to share with you my passion for food and sandwiches and create a place where people will gather and share a meal together because food is about flavors, creativity, presentation, and bringing people together.

Chef Brandon Miller puts on a show in your backyard and doesn’t just prepare paella for outdoor gathering — he cooks up a whole party!

He’s outdoors, standing behind a washtub. Bubbling and steaming, the food before him—mussel shells popped open, little pink arches of shrimp, strips of red bell pepper and handfuls of peas—is intricately arranged and riotously colorful, while the chef, grinning, spreads his arms wide to present his handiwork. For Chef Miller, the spectacle is nearly as important as the sustenance.

“I have great respect for the art of cooking live paellas,” he says.

Chef Brandon is a mobile paella caterer who typically cooks for groups of 10 or more, outside on patios or in backyards, at parties where there are often other diversions—at clients’ requests, he’ll arrange live guitar music, waiters and bartenders, even flamenco dancers. He travels all over Northern California doing family gatherings, weddings, birthdays, office parties, and so on.

Originating in Valencia, paella is one of Spain’s best-known dishes, a hearty combination of meat, seafood, and/or vegetables on a base of saffron-tinted rice. It’s food meant to serve a crowd, and indeed, meant to be prepared outdoors—as Chef Brandon notes.

To book your Paella Party, contact Chef Brandon Miller (831) 917-1176 • www.paellallc.com • brandon@paellallc.com

Chef Mike's culinary journey began with his graduation from the Art Institute of Fort Lauderdale in 2006. His path has been a symphony of achievements and enriching experiences, leading him to collaborate with some of the culinary world's luminaries.

His culinary odyssey took off at Michelles in Bar Harbor, Maine, where he played a pivotal role in securing the AAA 5-Star Diamond Award for the establishment. From there, he took the helm as Executive Chef at Citas Italian Chop House, leaving an indelible mark by clinching the prestigious "Taste of the Grove" award as part of the Coconut Grove Food and Wine Festival.

However, his true culinary voice resonated when he joined forces with the esteemed Cindy Hutson at Ortanique in Coral Gables. As Chef de Cuisine, he spearheaded a culinary movement that celebrated global flavors intertwined with the essence of island cuisine. Under his creative guidance, the restaurant soared, and he became a three-time consecutive winner of the Swine and Wine competition at the South Beach Food and Wine Festival. An invitation to showcase his talents at the iconic James Beard House was a testament to his mastery.

A change of scenery beckoned, leading him and his wife to the captivating Bay Area. Here, Chef Mike took the reins at Va de Vi in Walnut Creek, California, infusing his signature perspective and flavors into the culinary scene. Recognized as a Featured Chef by Pacific Gourmet in 2020, he further solidified his reputation.

His crowning moment arrived in 2022, as he was crowned the Certified Angus Beef Chef of the Year, a testament to his dedication to quality and innovation.

Now, the culinary compass points to Carmel-by-the-Sea, where Chef Mike embraces his role as the Executive Chef at The Pocket. His journey, an anthology of culinary excellence and passion for ingredients, has undoubtedly carved his name in the channels of gastronomy.

Bringing along a passion for farm-to-fresh, from-scratch cooking, a love of the California coast and training in classical French with Asian influences, Chef Kurt Boucher has settled in as executive chef at Montrio Bistro in Old Monterey.

Born and raised in Woonsocket R.I., Chef Boucher began his career in food service at a young age, working for a local French bistro in the heart of his hometown. From those humble beginnings, he gained national recognition cooking against celebrity chef Bobby Flay on Food Network’s “Iron Chef America,” and collaborating with other culinary legends such as Neil Perry, Emeril Lagasse and Jean-Georges Vongerichten.

Through the years he has worked with celebrity clientele ranging from former vice president Al Gore, Henry Kissinger, Kurt Russel, Goldie Hawn, Robert Downey Jr., Barry Bonds, Robert DeNiro, Mariah Carey, Martha Stewart, Julia Child, Jaques Pepin, Sylvester Stallone, Arnold Schwarzenegger and more.

He has led the way as executive Chef of the famed Pine Creek Cookhouse in Aspen, Colo., and has participated in Aspen Food & Wine Classic for seven years, as well as Meals on Wheels Celebrity Chef Brunch for five years.

Earning a degree in Applied Food Science from Johnson & Wales University in Providence, R.I., Boucher has worked his way through the ranks. Taking the opportunity to hone his skills as a leader and expand his business acumen, Boucher has owned several businesses, from restaurants to grocery, where he focused on bringing great food and service to many communities.

Embracing the art of fine cuisine using the freshest local ingredients, Boucher embraces Coastal Roots Hospitality’s motto of “Faith, Family, Friends and Food.”

Housed in the historic city's first firehouse built in 1910, Montrio opened its doors in 1995. A certified green restaurant and winner of a Michelin Plate award in 2019, Montrio has earned numerous national and regional awards for excellence (including from Wine Spectator, Esquire, Wine Enthusiast, and the American Culinary Federation). Most notably Montrio has been voted Best Restaurant in Monterey County and designated a Seafood Watch Ambassador.

Growing up on the South Coast of England in a quaint village similar to Carmel-by-the-Sea, Sarah Cook developed a passion for cooking, baking and celebrations.

Her dream? To open a cozy, warm and welcoming tea or coffee shop where friends and neighbors could gather — a respite from the real world. Sarah imagined a place where she could personally greet guests and serve fresh, from-scratch food made from the heart. 

In July of 2019, Sarah seized the opportunity of a lifetime, moving her family to Carmel to live out her dream by taking over Café Carmel.

Kevin Fisher’s love for food began in his childhood home where his mother would make delicious meals. His father worked in the produce industry which made him a picky eater, but not in the traditional way. His desire for excellent quality in food and his natural love for cooking gave Kevin many opportunities in his career. Kevin began working at Hullabaloo with his brother in 2001, and from there his career took off. For the last 12 years Kevin has planted his roots at Hyatt Regency Monterey, where he found his passion with working in an expo kitchen. “I love that I have instant gratification of watching the plate land and seeing the reactions.” When Kevin isn’t preparing what he hopes to be a lasting impression with the restaurant’s guests, he loves all things car related, going camping, and enjoying the outdoors.

My culinary journey began 24 years ago when my brother asked me to join him at a restaurant to work in the pantry position. It was there that I discovered my passion for cooking. Throughout my career, I have continued to learn at every opportunity and love experimenting with mixing ingredients and working with different elements.

In 2002, I started working at Rio Grill learning all the kitchen positions. Under the leadership of some of the premiere Executive Chefs in the Monterey Peninsula, I advanced through the kitchen specializing as a pastry chef to my current role as Senior Sous Chef role.

I love working with all ingredients; however, my favorite would be Wild Mushrooms, specifically Oyster Mushroom and Chanterelles. I love evolving and adapting to the local ingredients of this abundant region both, land and sea. I thoroughly enjoy creating healthy dishes that can be easily adapted for vegetarians and non-vegetarians.

Most recently, at Rio Grill, I have been focusing my attention on creating fresh and healthy California and European fusion dishes. Observing other Chefs’ creativity fuels my own culinary exploration and working at Coastal Roots allows all of the senior chefs to collaborate and grow.

British-born Chef Tony Baker launched Baker’s Bacon in 2011 after a long and successful career both in England and California.

Tony’s passion for working with his hands, sourcing the best ingredients and making food with care is ingrained in him. He remembers his days as a Boy Scout, which sparked his interest about pursuing a culinary career after he took a baking class.

Classically trained in the culinary arts at Brunel Technical College in Bristol, England, Tony began his career at multiple fine-dining, Michelin-starred restaurants around London including L’Ortolan, Lucknam Park Hotel and Hintlesham Hall. Hospitality skills clearly run in the family as his oldest daughter currently works at the Lucknam Park Hotel.

In 1994, he felt the pull to hop across the pond and began working for Montrio Bistro, part of the Downtown Dining Group, in Monterey, California. During his 25-year tenure there, Tony thrived working with the bounty of fresh California ingredients and local farmers. He also partnered with the Monterey Bay Aquarium’s Seafood Watch program and drove Montrio to become a certified Green Restaurant with the Green Restaurant Association, which evaluated all levels of sustainability for the business. While there, Montrio was consistently voted the “Best Restaurant in Monterey” by local readers’ polls.

Now, he employs that same artistry and technique to the small-batch, top-quality dry-cured and double-smoked bacon he makes using heritage breed pork for Baker’s Bacon. He began making bacon for the three restaurants in the Downtown Dining Group (Montrio, Tarpy’s and Rio Grill) and then expanded into wholesale distribution, selling his bacon to other chefs around the country.

“The market is saturated with mass-produced, watery bacon, and I wanted a high-end product that met my quality expectations,” he says. “Great bacon should have just the right balance of salt, sugar and smoke. Our bacon takes me back to my English roots.”

With multiple awards to his name, including the United Fresh Produce Excellence in Foodservice award in fine dining, the American Culinary Federation’s 2018 “Chef of the Year” and Edible Magazine’s “Chef of the Year,” Tony has also been invited as a guest chef for several events including Obsession at Northcote Manor and the prestigious Pebble Beach Food & Wine.

He lives in Salinas, California, with his wife and his favorite way to eat bacon at home is in a “Bacon Butty” – a traditional English sandwich of a soft flour roll, Kerrygold salted butter, back bacon and a squirt of HP sauce.

Jeffrey’s passion began on October 24, 1984 at the Monterey Bay Aquarium. Beginning as a Dishwasher for Saga Corporation/Marriott and quickly rising through the ranks becoming the Kitchen manager. Following the change at the Aquarium to Bon Appetit Management Co., recognizing Jeffrey’s potential, he was quickly promoted to Sous Chef, then to Executive Sous Chef.

This career with Bon Appetit led to many exciting and educational opportunities with Chevron in Houston, to the Exploratorium in San Francisco, eventually leading to overseeing Santa Catalina School as the Executive Chef.

His expertise and leadership caught the eye of the Executives at Santa Clara University who eventually convinced him to take the position at a 30 Mil property as Executive Sous Chef, overseeing all outlets.

Educational recognition and notable experiences with the member’s only Santa Lucia Preserve, Bird of Paradise Catering, Chef Consultant at Rappa’s on the Wharf in Monterey, San Francisco University, Yahoo!,

CIA at Hyde Park New York and Greystone in St. Helena.

Jeffrey started in July of 2016 with San Juan Oaks Golf Club. As Executive Chef, he coordinates and leads a team to higher excellence in culinary arts, and building client and guest relationships with memorable food.

Jeffrey is Currently One of Tarpy’s Finest Sous Chef.