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We are so excited to welcome Celebrity Chef John Cox to Miraval this weekend (Friday, October 18 & Saturday, October 19). John Cox is the executive chef at the highly acclaimed Sierra Mar restaurant at Post Ranch Inn in Big Sur, California. Offering an unconventional fine dining experience inviting guests to indulge in an exploration of food and wine, Chef Cox presents inquisitive food creations featuring ingredients highlighted by a sense of place and culture.

Chef Cox’s start in July 2012 marked a return to Sierra Mar, where he began his professional career in 2001, rising to the position of chef de cuisine. He joined Post Ranch Inn from his position as executive chef at La Bicyclette and Casanova restaurants in nearby Carmel, where he initiated dynamic, daily changing menus focused around locally sourced ingredients. The new concept and menus earned recognition as some of the finest in Carmel from publications including San Francisco Chronicle and Food & Wine Magazine.

Prior to his time in Carmel, Chef Cox spent time immersing himself in Hawaii’s island cuisine and the bold, spicy flavors of the southwest in New Mexico. He trained at the New England Culinary Institute, where he currently serves as a board member. Chef Cox’s writing and photography have been prominently featured in the Edible Nations Magazines, a James Beard Award-winning publication.

Chef Cox will be hosting a Chef's Night In Cooking Demonstration Dinner on both Friday and Saturday night, and a special Meet the Chef Luncheon on Saturday afternoon for Miraval guests. In addition to these special events, the Miraval kitchen will serve one of her signature dishes on the Cactus Flower dinner menu on both Friday and Saturday night.

Miraval guests attending one of Chef Cox's Cooking Demonstration Dinners this weekend will enjoy the delicious five-course meal below:

 
Soups
Heirloom Cauliflower Ceviche with Coconut and Avocado
Roasted Sunchoke Soup with Chanterelles
 
Entrée One
Black Cod with Artichoke-Citrus Barigoule
 
Entrée Two
Apple Brined Pork Tenderloin with New Mexico Red Chile
 
Dessert
Fire Roasted Petite Basque Cheese with Caramelized Apples

 

Learn more about the Miraval Celebrity Chef Series >

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