Issue link: http://www.e-digitaleditions.com/i/819918
96 C A R M E L M A G A Z I N E • S P R I N G / S U M M E R 2 0 1 7 Five years after opening, the inn was purchased by Senator and Mrs. Edward H. Tickle and his sister Ella Shaw Fisher. The inn passed through several more owners until becoming par t of the Hyatt Hotel Corporation in 1999. Recently, the 48-room hotel and 94 time-share suites have undergone an extensive remodel with brand-new furniture, finishes and lighting. "It's an all new feel but we are still following the rustic coastal elegance throughout the property," Bettcher says. "Guests are looking for a place to get away that's somewhat intimate with the surroundings and each other. It's such a unique property. We didn't want to lose what people find inter- esting but we wanted to update it with more options." Perhaps the most striking change for longtime guests is the relocation of California Market from the first floor and its integration and expansion into Pacific's Edge restaurant upstairs, complete with an upstairs deck offering dining looking out at the ocean under the stars. Sous Chef Pancho Castellon has influenced Executive Chef Chad Minton's menu with a growing list of plant-based options. Brussels sprouts with kimchi, toasted hazelnuts and dulse seaweed have become an unlike- ly and delicious hit, with Castellon acknowledging it took a bit of convinc- Sous Chef Pancho Castellon, Executive Chef Chad Minton and Executive Sous Chef Alvaro Dalmau bring their own concepts to the kitchen. Castellon is from Chile, Minton has a California classic approach, and Dalmau is from Argentina. California Market has merged upstairs with Pacific's Edge, which has undergone a complete remodel.