Spring 2025

General Manager Bob Lambert with Executive Chef Jae Moon of Shearwater Tavern are excited about the restaurant’s new team of highly skilled hospitality professionals. 84 C A R M E L M A G A Z I N E • S P R I N G 2 0 2 5 B ob Lambert, newly minted GM of Carmel Mission Inn, has assembled an A-team of talented hospitality pros. Thanks to Executive Chef Jae Moon (formerly of Bernardus Lodge), Food and Beverage Director John Ricklefs and popular Carmel bartender Fernando Diaz, Shearwater Tavern is quickly becoming a must-visit Carmel destination. “I like to say that Shearwater doesn’t have a bad reputation,” Lambert says, “it has no reputation.” This crew is out to change that for the better. Chef Moon describes his approach as “Country Bistro.” “My intent is to be approach- able,” he says, “with seasonal menu items done honestly, without pretension.” “Our intent is for diners to think of us as a place to come every day of the week,” Lambert adds. In addition, Ricklefs and Diaz have fresh- ened up the cocktail, wine and beer programs to re¾ect 1oon’s vision Monthly community events now liven up the hotel: The Dog Bar (where dogs call the shots), a Sunday Jazz Brunch, Saturday evening Mission: Boogie dance parties, and Thursday Jams, fea- turing a spotlight food item and live music. Lambert brings a collaborative approach to the table, partnering with other Carmel busi- nesses to bring a fresh and innovative experi- ence to his guests For information and reservations, please visit www.carmelmissioninn.com or call 831/624-1841. Carmel’s Shearwater Tavern Has a New Team and Fresh Approach B Y M I CHA E L CHAT F I E LD SHORT CUTS BUSINESS Photo: Kelli Uldall