The Inn at Newport Ranch is thrilled to announce the arrival of Patrick Meany to the position of Executive Chef. Meany brings with him more than two decades of experience working in world-class restaurants and will utilize his skills of cooking over live fire to showcase cuisine reflective of the ranch and surrounding Northern Coast of Mendocino County. The new culinary program will also place emphasis on ranch-foraged ingredients and Chef Meany plans to create a larder and pantry at the Inn to create flavorful house-made ferments utilizing produce from the Ranch and local farms.
“There are so many things the land is going to give us that we can make flavors from that are representations of our one of a kind location,” says Chef Meany. “We can take a basket, go for a walk, and have something fermenting by the end of that day that is grown right here on our property.”
The Inn at Newport Ranch’s vast acreage—sprawling over 2200 acres, including old-growth redwood forests and hidden coves—encompasses at minimum seven distinct microclimates. There are several kitchen gardens that Meany and his team will be utilizing and expanding. Chef Meany will also begin to incorporate into the Inn’s menus beef from the Angus and Charolais cattle raised sustainably on the property and is creating a meat locker for dry aging. Meany prefers to cook over live fire and utilizes many of the seasonal foraged items from the vast property. An avid outdoorsman, Meany is an expert at cooking with and harvesting local woods such as Douglas fir, apple wood, and cypress.
The Inn at Newport Ranch will be proud to offer elevated ranch cuisine highlighting the bounty of Mendocino County served exclusively to in-house guests of the Inn family-style in three to four courses, with a Chef’s Tasting Menu set to debut in May. While Chef Meany plans to use ingredients grown and foraged on the property he will also work with the best local farmers and fishermen to ensure only the finest ingredients are coming into the Ranch. Using local and foraged ingredients, the daily menus will reflect the North Coast region at any moment in time. To illustrate his from-the-land ethos, chef Meany offers such menus as dry-aged ranch beef cooked over cypress wood, house made kombucha flavored with Douglas fir needles and wild Newport honey, and baked goods flecked with ranch-grown nasturtium and marigold.
Meany comes to the Inn at Newport Ranch with a resume of impeccable pedigree, most recently coming from a three-year tenure at Michelin-starred Harbor House in Elk, California where he manned all the positions and stations in the kitchen at various points. His impressive resume also includes positions with Thomas Keller’s Michelin-starred kitchens, Per Se and Bouchon and he first grew to love cooking over live fire in his own restaurant, Stone and Embers, in the Anderson Valley.
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