SEA RANCH, Calif. (November 1, 2024) – The Sea Ranch Lodge is excited to announce the formation of its new culinary leadership team, bringing together exceptional talent to elevate the dining experience at the renowned coastal destination. The Lodge welcomes Darren McRonald as Executive Chef, Jay Wyant-King as Director of Food and Beverage, Chloe Tula as Wine Director, and Katrina Coffman as Farm Manager.
“We are excited to welcome this talented culinary team to The Sea Ranch Lodge family, each bringing their unique expertise and vision,” says Kristina Jetton, General Manager, The Sea Ranch Lodge. “Together, they will not only enhance our culinary offerings but also strengthen our commitment to sustainability and local sourcing, providing our guests with unforgettable dining experiences that showcase the natural bounty of Sonoma County.”
Darren McRonald, a culinary veteran with over 30 years of experience, has taken the helm as Executive Chef. With a career rooted in both Mediterranean and elevated American comfort cuisine, Chef McRonald has held distinguished positions locally at Cindy’s Pawlcyn Restaurant Group in St. Helena and with the Monterey Bay Aquarium, as well as internationally at the Four Seasons Resort at Peninsula Papagayo. He has also worked alongside celebrated chefs including Jonathan Waxman at Nick & Toni’s Lincoln Center and Alice Waters at Chez Panisse. Most recently, Chef McRonald served as owner and operator of The Pullman Kitchen in Santa Rosa. His passion for sustainability and farm-to-table dining aligns seamlessly with The Sea Ranch Lodge’s commitment to environmentally conscious practices.
Jay Wyant-King, Director of Food and Beverage, brings a wealth of hospitality management experience to his new role at The Sea Ranch Lodge. From top-tier establishments such as Cindy Pawlcyn Napa Valley, Go Fish in St. Helena, and The Pullman Kitchen in collaboration with Chef Darren McRonald, Wyant-King is highly skilled in managing daily front-of-house operations, ensuring exceptional customer service and operational efficiency, and fostering a team-oriented environment. At The Sea Ranch Lodge, Wyant-King will focus on enhancing and elevating the overall guest experience across dining outlets through a collaborative team culture that ensures every visit is memorable.
As the Lodge’s inaugural Wine Director, Chloe Tula makes the leap from a celebrated career in classical music to the world of wine. A certified sommelier with a prestigious WSET Level 3 Award in Wine with distinction, Tula is dedicated to showcasing the best sustainable and locally sourced wines, with a special focus on the vintners of Sonoma and Napa. She has also introduced a new wine-focused newsletter and relaunched The Sea Ranch Lodge’s Wine Club, offering guests and members a deeper connection to the region’s rich wine culture. Her passion for pairing local wines with seasonal cuisine will add an exciting new dimension to the dining experience at the Lodge.
Katrina Coffman, the Lodge’s new Farm Manager, brings over a decade of expertise in sustainable farming on the Sonoma and Mendocino Coast. Transitioning from a career in cake decorating to organic farming after a personal health journey, Katrina now leads The Sea Ranch Farm, overseeing vegetable, egg, mushroom, honey, and beef production. Her work not only supports the Lodge’s kitchen but also reinforces the Lodge’s mission of sustainable food production and community health.
Under the direction of this dynamic team, The Sea Ranch Lodge will continue to offer an unparalleled culinary experience that celebrates the region’s natural abundance. Guests can look forward to seasonal menus featuring local ingredients sourced from the nearby Sea Ranch Farm, alongside an expanded collection of local, regional and international wines. New wine programming and culinary events will enhance this experience, with a strong focus on sustainable practices—from the farm-to-table ingredients to eco-conscious wine selections—reflecting The Sea Ranch Lodge’s commitment to living lightly on the land and preserving its natural surroundings.
