"What we really try to do, especially in the culinary side, is work with our entire community. Really support the people that put in a lot of effort into how they grow their food, that protect their watershed, that really care about the environment that we're in."
"Our seafood gets caught out on the bay, it gets brought in on the back of a pickup truck. By the time the guest gets the food, I know exactly how many hands it's been through."
"Gus kept using a definite article. He said, I'm looking for the egg, not an egg. And he kept referring, he's like, I want the Corvus egg. Like it was some world-famous thing. I had never been made to feel like a rock star over an egg."
Jack O'Neill's legacy shaped Santa Cruz surf culture and the Dream Inn's Jack O'Neill Restaurant & Lounge channels that ethos into its cuisine. Executive Chef Gus Trejo builds the menu around local, sustainable practices, prioritizing producers who protect watersheds and care for the environment. Trejo embraces the unpredictability of small suppliers and tracks seafood from bay to plate, valuing direct knowledge of how many hands handle ingredients. Partnerships include Gracie Fish for locally caught seafood and Corvus Farm for pasture-raised eggs, with Trejo treating individual ingredients as distinctive, celebrated products. Trejo's California upbringing and summers in Portugal inform his culinary philosophy.
Read at ABC7 Los Angeles
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