Soerke Peters is an award-winning international Chef whose far-reaching experience includes everything from a mastery of cuisine to corporate managerial experience. Chef Soerke Peters’born and raised in Germany always had an interest in cooking. He decided to become a chef at the age of five. He remembers cooking with his grandmother as a young boy, and followed this path his entire life to become a chef. After his three year apprentice ship in Wilhelmshaven/ Germany he moved to Munich and worked at world class hotels and restaurant including a one and three Michelin Star rated restaurant. In 1991 Chef Peters moved to New York City and immediately started working for Mr. Pino Loungo’s Toscorp, Inc., , an emerging company that, which included Coco Pazzo and Le Madre just to name a few. In October of 2001 Chef Peters decided to move to Los Angeles. While mastering Northern-Italian cuisine at Ca’del Sole Chef Peters opened Froma on Melrose in West Hollywood. In 2012 he took the opportunity to move to Carmel by the Sea taking over Basil Seasonal Dining. Chef Peters’ passion for Farm to Table food and being sustainably responsible made Basil the first Certified Green Restaurant in the Monterey County. He is also active in the American Culinary Federation Monterey Bay Chapter as Vice President/Treasurer and Chairman of the Green & Sustainable Committee and a board member at the Carmel Chamber of Commerce.
Marsha Taylor, Confectioner and owner of The Brittle Lady has been making the most delicious hand-made, one-of- a-kind gourmet brittle since 1979. This old fashion brittle recipe was passed down from her grandmother and continues the family tradition in The Brittle Lady, providing a confection that has evolved over several generations resulting in an exquisite brittle you won't find anywhere. This light and crunchy expertly hand-crafted brittle is made with the best organic ingredients, natural oils from plants and fruits giving your taste-buds an explosion of pure joy in every bite! The Brittle Lady creates peanut and almond brittle, chocolate covered brittles, 'Star Bites' and now the very first “brittle-on-a-stick” called Litl-Britl Pops!
Established in 1980. Excellence in food and wine, attentive service, and gracious hosting for over three decades. Featuring a complete renovation of the interior as of 2013. Fresh, creative California cuisine and an award-winning wine list. A superlative experience on every level, whether it be for a full meal in the dining room, a small bite in the lounge, a private party, reception or special event.
The atmosphere at The Grill on Ocean Avenue is warm and relaxing — open, bright, modern and airy, tastefully trimmed in oak and linen around a large Carmel stone fireplace. The cuisine is lyrical, clearly California in its freshness and lightness. The warm and attentive staff, a generous well-balanced California wine list, with an emphasis on Monterey County wines, and complete bar service are additional elements that make The Grill on Ocean Avenue "the locals' choice" for lunch and dinner.
Kara Haspel Lind
Executive Pastry Chef
Kara's Cupcakes is the vision of executive pastry chef, Kara Haspel Lind. Kara always had a love for sweets, but being the daughter of a dentist, it was discouraged by her parents. Despite that, she continued to be a passionate home baker until she realized the importance of following her dreams. She left her job as an advertising sales executive and enrolled in Tante Marie's Professional Pastry School in San Francisco. Soon a small, word of mouth cupcake catering business was born and quickly became so popular that demand for her cupcakes exceeded her ability to fill the orders and the first Kara's Cupcakes opened in San Francisco's Marina District. Even now, a busy mom, and nine busy bakeries selling her famous cupcakes, cakes and artisan sweets, Kara can still be found most mornings working in the kitchen with her dedicated pastry staff. At the same time, Kara is actively engaged in the community.
Chef Fabrice Roux, a native of Laon, France, began his culinary career in Paris at landmarks such as Star Michelin Hotel Crillon with Chef Christian Constant, Fauchon and Star Michelin Gourmad Prunier. In the United States, Roux worked alongside Chef Victor Scargle at the Grand Cafe, San Francisco, and Chef Jean Joho at the Eiffel Tower Restaurant, Las Vegas. Chef Roux has been applying his classical technique and culinary creativity in the service of contemporary Spanish & Latin American cuisine at Joya which he opened in 2008. Now Chef Roux offers the best of his experience in his own independently owned house, ROUX. Enjoy.
Tigran & Azniv Amirkhanian
In July 2009 Tigran and Azniv Amirkhanian purchased an amazing Market and immediately dug their heels and got to work to revive it to the town’s standards and they wanted to add their own creative touches. The foundation was there, the Nielsen brothers, Harold and Walter, created a place where residents of Carmel could say, that they’d shopped at Nielsen’s having had pleasant experiences growing up in Carmel, and now, they and their own families shop at Nielsen’s! Established in 1930 it has become a landmark of the town. Azniv and Tigran have maintained the specialty items that Nielsen’s has been known for since its origin; the Market has been consistently perceived as a go-to place for local businesses, tourists, and locals. The full-service deli has California grass -fed beef and the finest ingredients for the Market’s vegetarian entrees and wide array of salads. The products at Nielsen’s are organic and local. The Market carries an award-winning wine selection and liquor depot. Nonetheless, we also carry Lazvazza Italian coffee and pastries from local bakeries. Finally, we are a grocery store and all of the household items needed can be purchased here. From the beginning Nielsen’s has a staff that is knowledgeable and can precisely accommodate what the customers of Nielsen’s require. Award-winning and timeless-that’s Nielsen’s!
Our mouth-watering Nothing Bundt Cakes are made fresh daily using real eggs, real butter, and real cream cheese. Nothing Bundt Cakes are hand-made, premium quality desserts with an irresistible taste and a timeless aesthetic. Nothing Bundt Cakes are available in numerous sizes to accommodate large and small gatherings, from bite-sized Bundtinis, to single serving Bundtlets, to larger 8" and 10" cakes and even double-tiered cakes. We also feature gifts and decorations to make any occasion more special.
Percival George Lammie
Baker / Owner
Percy’s Pies! From a secret recipe handed down through the ages, Percy has kept a family tradition alive and added creativity with additional varieties. The gourmet sweet potato pie was established as a custom dessert for Betty Lou’s Catering, a barbecue company featured at various festivals and fairs around the Monterey area for many years. While people loved the food, the pies were always an instant hit.
Chef / Owner
Chef Grasing has worked in some of the finest restaurants in the world. In March of 1998, Kurt opened the door to his namesake restaurant: Grasing’s. In an impressive first year, it received enthusiastic reviews and was voted Best New Restaurant and Best Chef by the readers of Adventures in Dining Magazine. Grasing's was featured in Bon Appétit Magazine’s Best of the Year issue in 2004, and was awarded Carmel Business Association’s Business of the Year award that same year. Carmel Magazine proclaimed Grasing’s the Critic’s Choice. Grasing’s was awarded Carmel Business Association’s Restaurant of the Year as well as a Celebrated Chef of the Year Award from the American Culinary Federation – Monterey Chapter, in 2007. In 2013, Grasing’s was voted Best Restaurant in Carmel by both the readers of the Monterey County Weekly and the Carmel Pine Cone. The Carmel Pine Cone readers subsequently voted Grasing's the Best Restaurant for a Steak in both 2014 and 2015.