Executive Chef Phillip Kaufman is a California native who specializes in local, seasonally inspired cuisine. The quality and integrity of the ingredients served on every plate is something he's passionate about. Locally-sourced, organic fare and local seafood are both featured prominently.

Our coastal wine country concept offers organic, seasonal fare with clean, crisp presentations served amidst stunning ocean views.

Local, farm-to-table plates feature organic fruits and vegetables, Sonoma cheeses, farm-raised chicken and steak, and local seafood including salmon, oysters from Tomales Bay, and Dungeness crab. The wine list emphasizes acclaimed local wines, with additional pairings from throughout the region.

Coast Kitchen is anchored by the Great Room, a massive stone fireplace, setting the mood with an attractive, lighthearted vibe that invites conversation. It's easier to let the drinks flow when you're comfortable with your surroundings. With 15 local wineries nearby, the libations feature dynamic organic wines by the glass, flights, and expertly featured bottles and reserves.

Our Chef

Chef Phillip Kaufman draws his signature "contemporary-meets-old-world" style from his work across the U.S. His mentors, George Morrone and Bradley Ogden, two of California's most prominent chefs, helped him by honing his eye for presentation and developing his palate as well as his appreciation and dedication to seasonal and local ingredients. He has earned nation accolades, including being named as a 2013 "Best Chefs America" while working at Sea Ranch Lodge in California.

In his current position, Chef Kaufman brings his fiercely tuned culinary eye and exceedingly creative repertoire of cuisine to Coast Kitchen and Timber Cove. When Chef Kaufman is not sourcing baby abalone, shellfish or oysters for the menu or working, he enjoys walking with his wife in Sea Ranch or playing with his two golden retrievers, Finley and Dru.

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