THE INN AT NEWPORT RANCH

This table - made out of a single tree- reflects in itself the the owner’s passion for the redwood trees, that have been extensively used to build this property.

By sitting on one of the benches safely installed along the coast, feel the power of the fierce Pacific ocean.

The cozy warmth of the redwood works perfectly in the Newport suite. There is this delicate balance between the wildnerness of this place and the safe homey feeling.

Meet Chef Cooper Bigard

Away from the burst of the big cities, he is not racing for a prestigious position but he is racing for the quality of the food.

12 year ago he became a chef in DC. With a French cuisine foundation and Alain Passard as a model he is part of these new chefs who are looking for more simple and natural ingredients. After numerous busy places he worked, he is now the Chef of this incredible and remote ranch where he is free to follow his heart.

He is working not only on sustainability, but also on a locally sourced cuisine. For him, it starts by having his own garden where he grows all the vegetables you can find in our plate.

This young Chef is definitely to follow as a trailblazer of a new approach of cuisine.

The ranch now totals over 2,000 acres with a mile and half of oceanfront and three miles of contiguous ridge lines with panoramic views. And friendly cows.

Last inspiring night, feeling so small and fragile in front of the ocean’s immensity.

SPECIAL THANKS TO HEATHER KNOLL Chalkboard Communications

GUY PACURAR

Owner, Brewery Gulch Inn COOPER BIGARD

Executive Chef, The Inn at Newport Ranch OTIS BROWN

ATV Tours Manager, The Inn at Newport Ranch