Artisans

Isabelle brings a thoughtful approach to her craft of artisan cheesemaking, drawing upon her French and Hawaiian heritage, a background in science, and an unwavering respect for the land. Working with milk from the Ranch’s own Swiss Saanen goats, she creates cheeses that reflect where they come from, the animals in her care, and the immersive agricultural experiences that define Carmel Valley Ranch.

A Midwest native, Bailey began his beekeeping journey in Santa Barbara helping remove and rescue bees from all kinds of spots—trees, homes, stores, even oil fields. His passion for all things bees goes hand in hand with his interest in regenerative and sustainable agriculture. Bailey has started apiaries on farms, gardens, and ranches across the country, from California to Iowa to North Carolina (including Apricot Lane Farm, famously featured in the hit film “The Biggest Little Farm”). In his free time, Bailey enjoys free-water swimming, reading, and playing disc golf. He’s also always on the hunt for new bakeries with fresh bread and pastries due to a honey-induced sweet tooth.

Ever since he was a child in Trojes Michoacán, Mexico—where he grew up taking care of a farm with cows, goats, chickens, horses, and donkeys—Salvador (or “Sal”) has been passionate about animals. While he’s no longer the boy riding his beloved donkey “El Canelo” around the farm, Sal is still around animals each and every day, caring for our crew of lovable creatures at The Ranch. He loves milking the goats and feeding the horses, and his work doesn’t end when he heads home: Sal also tends to his own animals, and recently added a pony to the mix.

As overseer of The Ranch’s two-acre organic garden and orchard, Mark grows the fruits, vegetables, flowers, and herbs that provide the resort’s kitchens with the freshest, highest-quality seasonal ingredients. Have you ever wanted to see the flower of an artichoke or smell hops growing on the vine? Just ask Mark. When he isn’t tending the earth or geeking out with guests on garden tours, the self-proclaimed bookworm can be found digging into a good read.

Award-winning filmmaker, photographer, and explorer Kip Evans has led or participated in more than 60 expeditions throughout the world—including recent assignments in Antarctica, Chile, and the Galapagos Islands. He has worked on dozens of photo assignments for the National Geographic Society, and even lived underwater for 17 days in the Aquarius Habitat as the expedition photographer for Mission 31. Kip’s images have been featured in hundreds of books, exhibits, advertisements, and magazines worldwide, including National Geographic, Coastal Living, and Outside. A longtime resident of the Monterey Peninsula, he has been an instructor at The Ranch since 2012.

“It’s all about blending a taste of Big Sur with the flavors of The Ranch,” says Carlo. He hand-harvests salt from the magical waters of Big Sur and infuses it with organic ingredients that capture the essence of the coast. He adds everything from fragrant California sage and wildflowers to award-winning red wine from the Santa Lucia foothills. “What grows together, goes together,” says Carlo, making him a perfect fit for our culinary program.

When Ian was growing up in New England, he had no idea that winemaking was an actual job. He fell into work at Bonny Doon Vineyard near Santa Cruz in 2003, soon moved to a boutique winery, and was mentored by Central Coast winemaking giants along the way. Ian began working with his own lots in 2006, moving to Salinas in 2008 and focusing exclusively on local fruit. What began as a couple hundred cases with I. Brand & Family wines has grown into one of the best reputations in the region, culminating in Ian’s recognition as the San Francisco Chronicle “Winemaker of the Year” in 2018.