Bonnie Carroll's Life Bites - Chef & Hotel Profile

MAR MONTE HOTEL HAS A NEW CHEF GUNNAR PLANTAR WITH IMPRESSIVE CULINARY CREDENTIALS

Just before Father’s Day in June I stopped by to meet the Mar Monte Hotel’s new Executive Chef Gunnar Plantar, who will be overseeing the hotel’s two restaurants, Costa Kitchen & Bar and Café Lido. The talented young chef is debuting new menus with fresh seasonal dishes and rich local flavors that I had an opportunity to sample during a lovely quiet dinner in their inviting Costa Kitchen & Bar, where artistic lemon designs reminded me of delicious past visits to favorite Italian destinations.

The versatile menu includes appetizer options of warm house-made bread served with cashew butter and topped with delicious California seeds, which I loved. The marinated olives with citrus, thyme and fennel seeds were exactly right with this unique bread and our order of Central Coast Crab with cara cara orange, cucumber, coral tuile and za’atar; a combination that blended beautifully for a pre-dinner appetizer course while watching the ocean view from our table. Sharing a salad of Farmer’s Market Greens also worked well for us, and it was crisp, fresh, and field to fork delicious.

This chef prides himself on serving fresh from the Farmer’s Market fruits and vegetables and plans menu items around them. I adore his beautifully presented cheese, fruit and dry aged meats charcuterie plate, which includes beautiful edible flowers. Chef Planter can be found on Tuesdays at the Santa Barbara Farmer’s Market selecting items for his menus and works local food and seafood purveyors.

It was difficult to choose an entrée as there are so many options that are appealing. I settled for the Scottish king salmon served with watercress, pickled red onion, tzatziki squash latkes that were a sensational surprise I was not expecting. Chef Planter’s menu provides classical Italian favorites that are mingled skillfully with Mediterranean touches to become a delicious and memorable marriage of flavors. I also had an opportunity to sample the Tagliatelle Bolognese with parmesan and anise which was outstanding.

The stunning full bar at Costa offers a collection of classic cocktails, as

well as offering guests a bevy of wine by the glass or bottle, as well as a variety of beer options. The ‘Gucci’ Old Fashioned, a modern spin on an old favorite is amazing, and the NV Pinot Noir, Poe Ultraviolet is ideal for seafood lovers. The wine menu offers a respectable selection of California wines, as well as fine European choices.

With a decade of culinary experience, Planter has dedicated himself to the highest quality food with an emphasis on local ingredients and purveyors. Previously to joining the Mar Monte Hotel, Planter opened Ebullition Gastronomy, fine dining gastropub in Carlsbad, specializing in dry aged meats and charcuterie. He also served as Executive Sous Chef at The Inn at Rancho Santa Fe, and was chef at successful private social clubs, hotels, and restaurants over the years. Planter studied under James Beard Award-winning Chef Martine Woesle at Mill Fleurs French Restaurant in Rancho Santa Fe, where he became Sous Chef, while obtaining his bachelor’s in Culinary Science from the Art Institute of San Diego.

“We are so excited to welcome Chef Gunnar Planter to Mar Monte Hotel,” said Aliya Kritzler, Vice President of Food and Beverage, Luxury and Lifestyle Brands at HEI Hotels & Resorts. “With his impressive background, enthusiasm and passion for culinary excellence, we look forward to elevating our signature restaurant Costa Kitchen & Bar to the go-to dining destination for discerning travelers and locals.”