If you're spending a getaway on the cliffs of Big Sur, watching the sunset as you enjoy the panoramic views of the Pacific Ocean, chances are you're probably thinking you've done pretty well for yourself. And if, in the back of your mind, you're thinking that nothing could be better than this, we'd have to tell you – you're wrong.
The best is getting even better at the Post Ranch Inn, where Chef John Cox is completing a culinary circle of life: After beginning his career at the hotel's Sierra Mar Restaurant and leaving with the title of chef de cuisine in 2001, he is returning to lead the team as executive chef. Known for his culturally diverse creations that have emerged from a background which includes stints in Hawaii and New Mexico, Cox has crafted new menus that will allow guests to explore new facets of food and wine. Most exciting is his incorporation of an eight-course Taste of Big Sur option, a can't-miss experience for travelers who want to truly immerse themselves in their cozy Californian surroundings. And he's not letting the aesthetics overshadow his flavors.
“Delivering incredible food with a stunning view is just the beginning,” said Cox. “Infusing ingredients ranging from local delicacies such as Monterey red abalone or chanterelle mushrooms sourced here in Big Sur to those with an international flair such as Iberico pork tenderloin all the way from Spain, I want guests to embark on an unforgettable culinary journey."
There's no doubt that he's picked the ideal canvas for such lofty whims. Sierra Mar takes full advantage of its gorgeous locale, designed with floor-to-ceiling windows which render al fresco dining unnecessary. Accents of wood and slate effortlessly mesh the earthy with a fitting modernity, reflecting the progressive yet laid back and naturally chic vibe of the West Coast.
Externally stunning with an inside that rivals its outward beauty? A decade of separation aside, we believe Chef John Cox may just have found The One.
Photography by Kodiak Greenwood