Matthew Kammerer makes his own salt from the Pacific ocean. The vegetables he uses at his restaurant, the Harbor House Inn, come from his own garden just down the road in Elk, California. He uses a custom-made grill in his kitchen for his meticulous preparation of meats. You can find him harvesting lichen from the oak trees outside of his restaurant, which he then uses to create one of the most unique “pastas” you have ever tasted. In case you weren’t aware, you can buy an insanely large container of salt at Costco for only $6. But that’s not the way Matthew Kammerer works. He and his team carefully climb up and down the 207 steps that flow from the back of the restaurant and down to the sea just below them. They slowly boil the water over 3 days, and strain it through a tedious process, yielding the most magnificent sea salt crystals. To say that Matthew pays an insane amount of attention to detail is an understatement.
Matthew is truly one of the most talented yet humble people we have met. His passion for his craft is one-of-a-kind. If you get the opportunity, pay Matthew a visit and treat yourself to one of the best meals you will ever have.
Chef Matthew Kammerer’s 8-12 course tasting menu is inspired by the immediate surroundings of the rugged Mendocino coastline and inland forests. The daily changing menu focuses on seafood and vegetables cooked using fire, steam and smoke. Guests dining with us for multiple evenings will enjoy a slightly modified menu from night to night, curated by Chef Matthew and his kitchen team.
Awards & Press
- Food & Wine Best New Chef
- Michelin 2 Stars