Quail Lodge Resort and Golf Club in Carmel Valley near Monterey, California, is known for its warm and gracious hospitality. To dine at The Covey, with its small lake and fountain setting and ever-changing seasonal menus, is always a five-star experience. Much of the credit for the restaurant’s reputation goes to Bob Williamson, executive chef. In 1985, The Covey at Quail Lodge came under his creative direction; his culinary inventiveness continues to garner recognition on many of the country’s most well-known lists for dining excellence.

  Chef Williamson’s background is as extensive as it is impressive. He began in 1957 as an apprentice in the Grand Hotel in Sussex, England, transferring later to the Mayfair Hotel in London. From the United Kingdom, he began a "world tour" acquiring techniques in Switzerland and Geneva, followed by a tour to the windy city of Chicago, Illinois. Williamson then returned to his hometown of London to work as Executive Chef in his family’s restaurant. Three years later, he continued his "on-the-road" education. He expanded his culinary repertoire with a sojourn to British Columbia and on to Portland, Oregon, where his talents greatly influenced the success of a series of restaurants throughout the city.

  As Executive Chef for The Covey, Williamson focuses on preparing and presenting the highest quality dishes. His menu selections cover the global spectrum, from German and French to Mediterranean, Asian and Danish influences. His exciting uses of the freshest, locally grown produce have been praised as "Classic Carmel Valley Cuisine."

  "I’m always happy to create a special menu for a private party or to meet special dietary requests," says Williamson, "our guests are number one; and it is our goal to exceed their expectations." After meeting him, it comes as no surprise that his spontaneity and flexibility in the kitchen have won him constant kudos from guests.

  In addition to creating with fabulous dining experiences, Chef Williamson possesses a generous spirit and an understated yet crowd-pleasing sense of humor. He regularly participates in culinary clinics and cooking seminars and has hosted a number of popular Vintner Dinners at Quail Lodge. His flair for Epicurean design is brought to the forefront at Resort events such as The TomatoFest TM and The Carmel Garden Show where he creates elaborate tasting arenas, colorful as well as delicious. In addition, Williamson’s engaging personality makes him a much-requested guest chef for local area fundraisers and special events.

  Chef Williamson delights in using Monterey County’s bounty of fresh artichokes in imaginative ways. He is pleased to share several recipes with us. Enjoy!