Matthew Kammerer

Kammerer grew up in West Long Branch, on the New Jersey shore, where early experiences dining out with his family sparked an interest in food and restaurants.^[5] He began working in kitchens as a teenager, starting as a dishwasher and later gaining basic culinary skills as a prep cook.^[6] He enrolled at Johnson & Wales University in Rhode Island, where he studied culinary arts.^[7]

His early professional experience included positions in Boston and extended training stints in Australia, where he learned garden-to-plate practices.^[3] He also worked in Michelin- kitchens RyuGin in Japan^[8] and In de Wulf in Belgium, gaining experience in precise technique and seafood preparation.^[9] Kammerer subsequently moved to San Francisco, where he worked for three years as Executive Sous Chef at Saison from 2015–2018, then a three-Michelin-star restaurant.^[10]

Kammerer later sought a remote coastal location aligned with his interest in hyper-local, nature-centered cuisine.^[11] After considering sites in the Pacific Northwest and California, he selected the Mendocino Coast and joined the Harbor House Inn in Elk, California.^[12] The historic inn, originally built in 1916, reopened in 2018 with Kammerer serving as executive chef.^[13]

Kammerer received one Michelin star in 2019^[14] and subsequently two Michelin stars beginning in 2021.^[15] He has also been awarded a Michelin Green Star.^[16][17]

Kammerer has additionally appeared in media features and culinary programs, participating on the Apple TV documentary series Knife Edge: Chasing Michelin Stars.^[18]