FLAVORS OF MONTEREY: A CULINARY JOURNEY WITH OUR CHEFS AND PARTNERS
Dining at Tidewater promises a culinary experience that combines Executive Chef Jose Velasquez's creative California-Latin coastal cuisine, crafted with fresh, local ingredients, and the innovative, regionally inspired dishes of Chef Paul Corsentino, Resident Culinary Advisor. Complementing this, local winemaker Ian Brand's expertly curated local wines, made with minimal intervention and a deep appreciation for Monterey's unique growing conditions, enhance every meal with a true taste of the region.
Paul Corsentino, Resident Culinary Advisor
As the Resident Culinary Advisor at Monterey Beach Hotel, Paul Corsentino channels over two decades of robust culinary experience into crafting coastal American cuisine with integrity and charm.
Corsentino collaborates closely with local foragers, fishermen, and farmers to create dishes infused with authentic, seasonal ingredients reflecting the region's bounty.
An Illinois native, Corsentino began his culinary journey at the California Culinary Academy in San Francisco. His career started at MK Restaurant in Chicago in 2002 and continued at Bouley in New York under Chef Cesar Ramirez, where he refined his French techniques and cultivated mentorships, including with Geoffrey Zakarian, aiding Zakarian's victory on Food Network's "The Next Iron Chef, Super Chefs" in 2011.
In New York, Corsentino held roles like Executive Sous Chef at Rouge Tomate and Chef de Cuisine at Dumont. He later became Executive Chef at The National at The Benjamin Royal Sonesta Hotel and Salt Wood Kitchen in Marina, California.
Before joining Monterey Beach Hotel, he was Executive Chef at The Sur House Restaurant at Alila Ventana Big Sur, showcasing his culinary prowess in Monterey County.
Jose Velazquez, Executive Chef
Using the inspiration of the beautiful coastline and natural resources, Executive Chef Jose Velasquez has been creating memorable dining experiences on Monterey Bay for over 25 years.
Originally from Jalisco, Mexico, Chef Velasquez trained with several of Monterey's top chefs. His unquenchable desire for food and independent learning has resulted in a talented, well-trained kitchen brigade with a unique passion for food.
Chef Velasquez serves some of the Monterey Peninsula's most creative California-Latin flair coastal cuisine. He combines local ingredients with fresh seasonal fruits and vegetables, sustainable seafood, and organic meats to enhance the natural flavors of these ingredients.
Come experience this gem of a restaurant and discover why it has been named one of Monterey's best-kept secrets.
Ian Brand, Local Winemaker
Ian believes the best wines tell the story of a place. Since 2008, he has focused exclusively on the hills and valleys surrounding the Monterey Bay.
Steeped in the region's geology and history, Ian searches soil maps and backroads for untapped potential and atypical plantings. No one crafts wine from a wider array of local vineyards, and his work has deepened our appreciation of local wines.
Ian and his team operate in a dusty, non-descript warehouse in South Salinas. Their wines are honest and direct, made in a classic style with minimal intervention. The Paysan label offers a distinctly California take on the village wines of European bistros. Under La Marea, Ian explores the theory that Iberian grape varieties, which excel in the sun-soaked mountains and coastal valleys of Spain and Portugal, might be better adapted to our coastline. The flagship I. Brand & Family bottlings comprise small-lot, single-vineyard selections from places that set the standard for wine on the central coast.
In 2018, the San Francisco Chronicle named Ian its "Winemaker of the Year."
