David Baron

Executive Chef

A San Francisco Bay Area native, Chef David Baron was born into a kitchen that combined the old-world traditions of two distinctly diverse cultures, with parents originating from both the Philippines and Nicaragua. Throughout his childhood, Baron saw firsthand, the limitless possibilities of the culinary world and quickly fostered a passion for experimenting with taste, flavor, and textures. 

The rich landscape of the San Francisco Bay Area fostered his talents and inspired him to develop a keen appreciation for naturalism and a desire to embrace the abundant resources of his surrounding local area. His love for foraging, capturing the essence of fresh seafood, and cooking from the hearth, stems from the connection he identifies between food and nature.

As a well-known and locally celebrated chef in the Monterey area, Baron has worked for notable restaurants locally and internationally. Aqua, Atelier Crenn, and COI in San Francisco, La Bouitte in Savoie France, Casanova restaurant in Carmel, and most recently as Food and Beverage Director overseeing operations for several local resorts.

Now, as the Executive Chef for Asilomar, David Baron has embraced our “refuge by the sea” and lends his culinary brilliance to one of the most important historical pillars of Asilomar, sustenance.