Sierra Mar at Post Ranch Inn
Big Sur, CA
Inspired by his upbringing in northern New Mexico, John Cox believes in blending bold, primal flavors with fresh, locally sourced ingredients. John began his professional career at Sierra Mar in 2001, and then moved to Hawaii to immerse himself in island cuisine before returning to New Mexico to explore the bold, spicy flavors of the southwest. He then traveled back to California, working as executive chef at La Bicyclette and Casanova restaurants in nearby Carmel where he initiated dynamic, daily-changing menus focused around locally sourced ingredients. In 2012, he returned to Sierra Mar as executive chef, where he continues his commitment to create a fine dining experience that features ingredients highlighted by a sense of place and culture.