This guide introduces you to the top chefs behind the city’s most delectable offerings. Whether you’re a seasoned foodie or simply in search of your next unforgettable meal, discover the chefs and restaurants that are defining Santa Barbara’s culinary landscape.
Coastal Californian Cuisine
Executive chef Massimo Falsini, celebrated for his 25-year global culinary voyage, brings his artistry to Michelin-starred Caruso’s at Rosewood Miramar Beach. Falsini’s commitment to sustainability and ethical sourcing is evident in his choice of local farms, whose fresh produce not only inspires his kitchen creations but also reflects his dedication to environmental stewardship, earning the restaurant Santa Barbara’s first-ever Michelin Green Star. With top certifications and a rich history from Rome to Santa Barbara, Massimo crafts exquisite dishes that elevate local flavors and showcase his commitment to culinary mastery.
The Lark, helmed by executive chef Jason Paluska, epitomizes coastal Californian cuisine with a menu that celebrates the region’s abundance. With a storied career that spans from Texas to San Francisco and accolades including a Michelin Plate Award, Paluska crafts dishes that marry local ingredients with his comprehensive culinary background. At The Lark, diners are invited to savor the seasonal essence of California, making it a standout in Santa Barbara’s dining scene.
Terra at The Steward emerges as an under-the-radar culinary haven with the innovative leadership of chef Augusto Caudillo, showcasing the vibrant bounty of the Central Coast with seasonally-driven menus. Chef Caudillo brings a wealth of experience from esteemed local establishments, including Fess Parker Wine Country Inn and Lucky’s Steakhouse, weaving his deep community ties and profound understanding of the local culinary scene into every dish. The Steward claims to have one of the first-ever avocado toast recipes—try one of the modernized versions of this popular dish for yourself!
Executive chef Julian Martinez brings a distinct point of view to two of Santa Barbara’s most compelling dining rooms. At Barbareño, he explores the stories and ingredients of the Central Coast through dishes like Santa Maria-style tri-tip and local black cod. At Bistro Amasa inside The Upham Hotel, he shifts to a refined bistro lens, applying the same attention to seasonality and technique in a more intimate setting.
Executive chef Joel Viehland shapes a fresh, thoughtfully crafted vision to El Encanto Santa Barbara’s culinary program. A Chicago native raised in Milwaukee, he studied at Johnson & Wales University before refining his technique in celebrated New York kitchens, including Gramercy Tavern and Quilty’s. At El Encanto, he channels that foundation into menus that are perfectly suited to the property’s serene ambiance — leaning into seasonal ingredients, local seafood and a style that feels both elevated and warmly restorative.
Executive chef Travis Watson draws on a globe-spanning culinary background at Blackbird at Hotel Californian, weaving two decades of experience with a strong connection to the region’s ingredients. Watson’s tenure includes prestigious roles from France to San Diego, now manifesting in a seasonal menu that captures the essence of Santa Barbara, complemented by a cutting-edge cocktail and wine selection that showcases the region’s finest.
Chef Danny Grant applies his Michelin-starred background to Marisella at The Ritz-Carlton Bacara, Santa Barbara, shaping a coastal Italian menu grounded in California’s seasonal abundance. Inspired by the flavors of the Amalfi Coast, he focuses on handmade pastas, local seafood and wood-fired dishes that feel both refined and deeply tied to the region’s landscape.
European Flavors
Gala uniquely bridges the vibrant flavors of Spain with local California essence, thanks to the vision of husband and wife duo chef Jaime Riesco and Tara Penke. The Santa Barbara couple, rooted in decades of experience from Barcelona to Manhattan’s esteemed kitchens, including Jean-Georges Vongerichten’s JoJo and Public, have infused Gala with a spirit that mirrors their adventurous journey. The restaurant’s chic and minimalist interior is a place for locals and visitors to gather to revel in this Spanish-meets-California fare: from oysters and seasonal fresh salads to a melt-in-your-mouth steak with bone marrow butter and chimichurri.
Loquita’s executive chef Cristian Granada brings a globally inspired approach rooted in tradition. Trained in Colombia and Spain, and shaped by time in acclaimed kitchens like Michelin-starred Xiquet, he blends Latin American heritage with European and Asian technique. His bold, refined style honors the essence of Spanish cuisine while pushing creative boundaries.
Chef-owner Dom Crisp leans into a Basque-inspired sensibility to Dom’s Taverna, blending bold, comforting flavors with California ingredients. A Santa Barbara native with experience in both refined kitchens and local favorites, he crafts succulent seafood dishes, housemade pastas and other shareable bites that nod to Basque tradition while feeling fresh and modern.
At Bettina, Rachel Greenspan and Brendan Smith weave their passion for exceptional pizza and fresh, handmade pasta into the fabric of the community. Their journey from an energetic kitchen in Brooklyn to the sunny shores of California has inspired a culinary space dedicated to the art of simple, yet sublime, Italian fare. Embracing the bounty of local farmers markets and the craft of hand-pulled mozzarella, Bettina stands as a testament to the beauty of honest cooking that emulates the taste of a home-cooked meal.
A Taste of Mexico
Paloma shines under the guidance of executive chef John Parker, a southern California native with a passion for bold flavors. With a background that spans esteemed restaurants like Bettina, Park brings a wealth of experience and a profound connection to the region.
Chef Ramon Velazquez, blending innovation with tradition from his Guadalajara upbringing, has become a culinary staple in Santa Barbara with his ventures Corazón Cocina in Santa Barbara Public Market, Corazón Comedor and Alma Fonda Fina. His unique take on Mexican cuisine, using local ingredients to create dishes full of color and texture, has made his restaurants beloved landmarks for both locals and visitors seeking authentic, flavorful food.
Santo Mezcal, brought to life by esteemed local restaurateur Carlos Luna and the Los Agaves Restaurants team, presents a modern twist on traditional Mexican cuisine through the culinary artistry of executive chef Ricardo Garcia. Here, authentic Mexican recipes are reimagined with Santa Barbara’s seasonal produce, creating a menu that celebrates the rich flavors of Mexico with dishes like tlacoyo de huitlacoche (a fungus that grows on corn—now considered a unique delicacy!) y hongos (mushrooms) and the succulent pulpo a las brasas (octopus).
Inspired by Asia
Secret Bao, led by husband and wife duo Peter Lee and Felicia Medina, captures the essence of his culinary journey from traditional Korean cooking with his mother in San Jose to prestigious kitchens like the three-Michelin star Joël Robuchon in Las Vegas. With a combined portfolio that includes working as the executive chef at Loquita and expertise in Mexican, Cuban and Chinese cuisine, Lee and Medina channel their passion for innovative cooking into Secret Bao — which is a secret no more. Try the flavorful K.F.C. Bao (with a bit of a kick!) and Avocado and Korean Pear Salad for a meal unlike any you’ve tried before (probably).
As the first Indonesian restaurant in Santa Barbara, Sama Sama is revolutionizing Santa Barbara’s Asian cuisine scene. After spending three years as a chef in Bali, owner and head chef Ryan Simorangkir has served up the bold flavors of Southeast Asia to life in The American Riviera ® over the past ten years with bite-sized and family-style dishes such as the restaurant’s signature chicken wings, crispy rice salad and braised pork mie goreng (stir-fried noodles with succulent soy-ginger braised pork).
At Ama Sushi, another Rosewood Miramar Beach jewel, executive chef Scott Yonamine weaves his rich experience from Japan’s prestigious kitchens, including under Michelin-recognized master chef Hiroyuki Kanda, into the fabric of each dish. Honoring Japan’s Edomae-style sushi and the legacy of Japanese free divers, Ama Sushi offers an authentic dive into sushi’s purest forms through the art of omakase, meaning, “I leave it up to you.” The restaurant is recognized by the Michelin Guide for its commitment to fresh, sustainable ingredients.
Chef Jerry Lee’s passion for cooking has propelled Empty Bowl Gourmet Noodle Bar into a cornerstone of Santa Barbara Public Market, delighting diners with a diverse Thai menu. Chef Lee, born and raised in Taipei until he was seven, grew up in the kitchen — honing a skill set that would eventually bring him to the heart of Santa Barbara’s culinary scene. With his mother’s handmade dumplings, crafted from his grandmother’s original recipe, gracing the menus of this humble establishment, Lee’s story weaves family tradition with the food that he loves to cook and eat himself.
Craving still not satisfied? Check out these Michelin-rated restaurants and other must-try eateries in Santa Barbara.
