Carmel Mission Inn, a boutique hotel nestled in the picturesque coastal community of Carmel, California, is proud to announce the appointment of Chef Jae Moon as its new executive chef. A culinary leader in the Monterey region for nearly 30 years, Chef Moon will oversee all food and beverage operations for the hotel, including its signature restaurant, Shearwater Tavern.
Chef Moon brings an impressive background in kitchen leadership, honed through decades of experience at some of the area’s most esteemed luxury hotels and resorts. Most recently, he served as executive sous chef at the five-star Bernardus Lodge & Spa in Carmel Valley, where he played a key role in elevating the award-winning Lucia Restaurant and Bar. During his tenure, Lucia earned numerous accolades, including a Forbes Four-Star rating, “Best Restaurant” honors, and recognition in the prestigious MICHELIN Guide.
Prior to Bernardus Lodge, Chef Moon held leadership roles at several other renowned properties, including the Monterey Plaza Hotel & Spa on Cannery Row, where he managed a multi-million-dollar food and beverage operation across five dining outlets. His resume also includes leadership positions at InterContinental Hotel The Clemente Monterey, and Portola Hotel & Spa, where he contributed to the highly anticipated reopening of Jack’s Monterey.
Chef Moon was born in South Korea and immigrated to the Marina region with his family as a child. After pursuing formal training in the culinary arts at the Culinary Institute of America in Hyde Park, he returned to his beloved home on the west coast to pursue his career.
At Carmel Mission Inn, Chef Moon plans to infuse his signature style into Shearwater Tavern, positioning the eatery as a refined country bistro. His vision includes evolving the restaurant’s menu, continuing its established commitment to using high-quality, locally sourced ingredients while fostering partnerships with prominent local farmers, fishermen, foragers, and purveyors. Guests can expect fresh, honest cuisine, with a particular focus on seafood, a hallmark of Chef Moon’s culinary philosophy.
