Quail Lodge & Golf Club announces the appointment of Brian Kearns to the post of Executive Chef. In his new role, Chef Kearns will oversee all culinary operations at Quail Lodge including the menus at the property’s signature restaurant, Edgar’s.
Chef Kearns’ love of the culinary arts will be on full display as he develops menus and refreshes the culinary program at Quail Lodge. Chef Kearns will maintain Quail Lodge’s commitment to locally sourced, organic California cuisine while adding touches of European influence as he enhances the culinary components of all food and beverage outlets as well as banquets, wedding and special events on property.
“We are excited to welcome Chef Kearns to our Quail Lodge team,” said Max Schroeder, General Manager of Quail Lodge & Golf Club. “We look forward to introducing guests and the local community to Chef Kearns’ locally inspired cuisine as he puts his signature touch on Quail Lodge’s culinary program.”
Kearns is a graduate of the Art Institute of Colorado with a degree in Culinary Management. He has a vast knowledge and experience with local purveyors having worked with multiple culinary institutions in the Monterey Peninsula including, La Bicyclette, The Whaling Station, Casanova, and Monterey Peninsula Country Club.
Guests and locals will have several opportunities to savor Chef Kearns’ cuisine as he prepares for the fall season at Quail Lodge & Golf Club. Edgar’s Restaurant recently released its revitalized menus featuring a selection of new fare developed by Kearns in addition to the signature classics that guests have come to know and love. Standouts, as noted by Chef himself, include fresh new dishes such as the Farmer’s Market Salad, Butternut Squash Flatbread, and Braised Lamb Shanks.
