Executive Chef Ross McKee goes out of his way to source local, organic ingredients, adding a seasonal sensibility to a constantly evolving menu. With an extensive list of local wines and beers, pair any dish with your favorite varietal to complete the dining experience. Pull up a stool at the indoor/outdoor bar or make dining room reservations, and enjoy Solaire Restaurant + Bar’s seasonal American classics.
Ross McKee, Executive Chef
Growing up in a family of hoteliers, Ross McKee was exposed to the hospitality industry at a very early age. His life long passion for food stemmed from his emersion into his families restaurant and has never faded. Ross’s love of food continued to develop over the years as he trained to become a chef while working as an apprentice at Tournaut Restaurant at the Pine Inn. At the age of twenty, Ross and his family opened a restaurant in Carmel, Le Coq D’Or, with Ross taking the helm as chef. Most recently, McKee was Chef de Cuisine at Aquarius at the Dream Inn in Santa Cruz. Prior, McKee was Executive Chef for six years at Shadowbrook Restaurant in Capitola, Chef/Co-owner of the Amapondo Mangrove Lounge in Port St. John, South Africa and also worked as Sous Chef at Bernardus Lodge and at the Lodge at Pebble Beach, where he was responsible for assisting Chef Hubert Keller and Chef de Cuisine Phillip Baker.