Our Staff
Executive Chef Matt Bolton
Matt Bolton began his culinary arts career 17 years ago. Quickly drawn to the kitchen's precision and intensity, he continued his education at various restaurants. Joining the Monterey Plaza Hotel in 1997, Bolton advanced during his three-year tenure and departed as the Duck Club's lead cook. Matt then worked for Bernardus Lodge at the Marinus Restaurant as Sous Chef building his skills under the eye of Chef Cal Stamenov. Following this great experience, Matt joined the team of Quail Lodge as Chef de Cuisine with highlight of the Beard House Dinner in New York in July, 2009.
In late 2009, Bolton joined the Pacific's Edge team at Hyatt Carmel Highlands as Executive Sous Chef, and rose to Executive Chef overseeing all of Carmel Highlands F&B operations in the Spring of 2010. In his post, he manages daily operations for Pacific's Edge, banquet functions and staff management.
Bolton proudly supports many California based charities by participating in events such as Chef's Holidays at the Ahwahnee Hotel in Yosemite, CA, Harvest Carmel and Cooking For Solutions at the Monterey Bay Aquarium.
Wine Director Paul Fried
With more than fifteen years of expertise in all facets of wine and personnel management, Paul Fried brings a refreshing and creative approach to the Wine Program at Pacific's Edge. Boasting extensive experience in the country's top dining establishments including Four Star and Five Diamond restaurants such as Marinus Restaurant at Bernardus Lodge and L'Auberge de Sedona in Arizona, Fried was most recently Director of Wine for incomparable St. Regis Deer Crest Resort in Park City, Utah. There he was responsible for over half a million dollars in wine inventory, created an award-winning wine list, and spearheaded a training and an education program for all line and sommelier staff.
Manager of Outlets Jacques Melac
French-born Jacques Melac studied economics and science at Toulouse University. But when he moved to the United States, he discovered his passion for the culinary arts and set upon learning all he could about this new career.
On his arrival to the Monterey Peninsula, Jacques and his wife Janet opened Melac's in Pacific Grove. Serving French-inspired cuisine, the restaurant achieved many awards and accolades for food and wine and remained in business for ten years. Soon, raising his family became a priority and Jacques decided to close the restaurant. He later opened Cepage Wine Bar and Rancho Cellars, a successful wine retail store in Carmel.
In January of 2011, Jacques joined the food and beverage team at Hyatt Carmel Highlands and is now responsible for overseeing the daily operations of Pacific's Edge Restaurant and the Sunset and Lobos Lounge.
Pastry Chef Gina Scalla
In 2010, Scalla joined the Hyatt Carmel Highlands. Scalla quickly integrated her home cooked breads throughout the property, with flavors representing the season, such as rosemary-garlic Focaccia and locally grown walnut-fig bread. Her signature dishes include Chocolate Bread Pudding with toffee praline, caramelized banana and malted milk ice cream and Créme Fraîche-Honey Parfait with pistachio streusel and huckleberry-ginger sherbet. With a solid background in traditional culinary methods and a dedication to using the best seasonal produce, Scalla truly embodies the philosophy of Pacific's Edge; a classical approach to local ingredients.
In addition, she has been invited to participate in several charitable culinary events including Cooking for Solutions at the Monterey Bay Aquarium, Big Sur Food and Wine Festival, and Monterey County's Culinary Classique benefiting Meals on Wheels.
