Christophe Grosjean is executive chef at L'Auberge Carmel, the intimate hotel and restaurant in the heart of Carmel-by the Sea. Grosjean brings a lifetime of personal and professional experience to the position, with culinary roots that lie in Franche-Comté, France, where his grandmother taught him to love the land, embrace great food and love your family.

With these lessons he went off to culinary school at age 16. Grosjean’s ambition led him to cook throughout France’s distinctive regions and work under some of France’s best restaurants including the 1-star Michelin-rated Abbaye de Sainte Croix, 2-star Michelin-rated Chabichou and 3-star Michelin-rated Le Jardin des Sens.

In 2000, Christophe moved to the Monterey Peninsula and joined the team at Bernardus Lodge under executive chef Cal Stamenov. By 2003, Christophe had secured the chef de cuisine position at the highly acclaimed restaurant Marinus at Bernardus Lodge. While continually growing his skills and palate he developed his own personal style. "I believe that if you respect the seasonality of local ingredients and build strong relationships with local farmers, foragers and fisherman, you can’t go wrong." he says. "As executive chef of L’Auberge Carmel, I will be able to fuse my French heritage with California’s inspiring array of ingredients."

Throughout his culinary career, Christophe’s focus has remained the same; to create dining experiences that are remarkable and unforgettable. His vibrant personality and creativity are well-matched at L’Auberge Carmel, which has consistently won highest praise from food writers nationally and locally. "The restaurant is so intimate and focused," says Grosjean, "I am able to personally attend to each guest.”