May 20, 2014 – Busy days ahead for chef Soerke Peters of Basil Seasonal Dining in Carmel. He’s just signed on for additional duties as consulting chef at the scenic Rocky Point Restaurant 10 miles down the coast on Highway One. Chef Peters and his partner Amy Stouffer—who was hired as GM at Rocky Point in April—have big plans for the landmark property. They’ve revamped the menu with all local, sustainable and organic dishes. Click here to see new menu. They’ve joined Seafood Watch and they’re preparing to become the area’s 2nd green certified restaurant—Basil was the first.
“I’m going to spend mornings at one restaurant and afternoons at the other and on my day off from Basil I’ll be down at Rocky Point,” says Peters, adding the two eateries couldn’t be more different. “Basil is a small, intimate Carmel style restaurant with just 22 seats and the other is a humungous ocean front beast with seating for 260 diners.” Despite the size differences, food for the two restaurants will come from the same local farms and ranches, using all grass-fed, pasture-raised meat and sustainable seafood.
“We want to bring Rocky Point back to its former glory and take it to the next level,” says Stouffer. The spectacular cliffside restaurant first opened in 1947 and last year underwent a complete renovation in a clean, classic style that highlights sweeping views of the Pacific.
Chef Peters enjoys using the huge new wood-fired grill in the kitchen to cook everything from steaks and burgers to fish and vegetables. “It’s awesome,” he says.
They’ve already installed “Chef Peters’ Private Dining Room,” which overlooks the water and comes equipped with a full kitchen so that up to 18 people can enjoy the experience of having a personal chef in a jaw-dropping setting.
Next up on the list of projects is a new heated patio with a champagne, oyster and caviar bar, which chef Peters plans to source from Passmore Ranch—a sustainable fresh water fish farm near Sacramento.
But the biggest focus will be on hosting weddings and parties. With years of experience as a corporate chef and caterer, chef Peters says, “Considering the beautiful views and capacity to host up to 350 guests just 10 miles south of Carmel, we should be able to make it the number one wedding destination on the West Coast.”