2021 MICHELIN Guide California Two Stars
2020 James Beard Awards Semi-Finalist
Rising Star Chef of the Year
2020 MICHELIN Guide California Green Star Award
2019 MICHELIN Guide California One Star
2019 Food & Wine Best New Chef
2019 James Beard Awards Semi-Finalist
Best Chef of the West
Chef Matthew Kammerer’s 8-12 course tasting menu is inspired by the immediate surroundings of the rugged Mendocino coastline and inland forests. The daily changing menu focuses on seafood and vegetables cooked using fire, steam and smoke. Guests dining with us for multiple evenings will enjoy a slightly modified menu from night to night, curated by Chef Matthew and his kitchen team.
Brian Flaherty Photography
Throughout his career, Greg Geurin never lost sight of his ultimate goal: to provide the best hands-on guest experience at a small boutique property. His role as General Manager at The Harbor House Inn has given him the unique opportunity to realize both aspirations.
To say that Greg is a seasoned professional would be an understatement; he has amassed over 20 years of experience as a hospitality executive and consultant and holds a Masters in Restaurant/Hotel Management from Purdue University.
It was while waiting tables during college that Geurin discovered his interest in hospitality. Later, another role as supervisory housekeeping position at the Hyatt Regency in Dallas Texas, put him firmly on his path to hotel management.
Thus began an accomplished career that would take Greg to different parts of the country, from Texas to Illinois, Florida, New York, Panama, New Mexico and ultimately, to California. While in Panama, Greg’s work entailed high-level consulting where he spent 13 years in acquisition and sales of hotel properties for foreign investors in the Central American country. With his steady demeanor, Greg has managed and grown multiple properties from mid-sized luxury hotels to large corporate developments, as well as smaller ultra-luxury inns.
Greg spent most of his entire life and career in large cities, and he enjoyed the anonymity of the big city. But living in a small town has brought back a sense of self and most importantly, calm. He sums it up, “Just yesterday, I dropped by to see Judy at the Post Office; she’s the one and only employee. And then I walked in The Elk Store and heard, "Hey Greg, how are you doing?" I liked it. It felt like how home should feel.”
Wine & Beverage Director
John Miller grew up in wildlife conservation land in the northeastern reaches of South Dakota. It therefore comes as no surprise that he has found his way to the remote enclave of Elk on California’s Mendocino coast.
John first fell in love with fine dining while at culinary school. Setting out to Minneapolis in 2010 right after high school, he enrolled in the Le Cordon Bleu Culinary Arts program. This led to his first stage at Charlie Trotter’s in Chicago, followed by an externship at Chef Thomas Keller’s Per Se in New York, and then to Keller’s west coast outposts Ad Hoc and Bouchon in the Napa Valley. Surrounded by some of the best wines in the world, John developed an appreciation and curiosity for wine that then led him to complete the Wine and Beverage program at the CIA at Greystone in St. Helena, California.
Upon graduation, John accepted a sommelier position at Lysverket in Berger, Norway where he spent almost three years immersed in “neo-fjordic” cuisine, the term coined by Chef Christopher Haatuft to describe his style of cooking. “We would go scallop and urchin diving and learn how to make smoked salmon using ancient techniques. We foraged for herbs and even brewed beer in special kettles,” he recalls.
John returned to California’s Sonoma wine region as part of the opening team as Sommelier at Chef Kyle and Katina Connaughton’s SingleThread, where under Wine Director Evan Hufford, he helped build, develop and maintain its 1000 bottle wine list. He went on to explore the vibrant restaurant scene in New York City and run the beverage program for the Seattle-based Thompson Hotel Group.
These experiences primed John for his current role as Wine & Beverage Director at The Harbor House Inn in Elk, California, in the heart of the Mendocino wine region. “It’s an amazing place to be,” he says. “I used to come up here on my days off and have picnics along the coast. Now I work here—it’s incredible.”