Meet The Team
RESERVATIONS: Click 'Find a Table' below or call (858) 381-8289
Executive Chef: Brian Black
Chef Brian Black has a long legacy of culinary creativity and success in some of Southern California's finest restaurants. After graduating from the Culinary Institute of America and a three-year stint at MGM Grand in Las Vegas, Black moved to California and became a protégé of noted culinary maestro Michael Mina, working at Aqua. Next he landed at Montage Laguna Beach where he served under famed chef James Boyce at Studio, and then took his talents upstairs to The Loft. After seven years, he returned to the world of Michael Mina where he excelled as Executive Chef of Stonehill Tavern at the St. Regis Monarch Beach Resort in Dana Point. After honing his culinary skills in these impressive kitchens and developing his own compelling style, Chef Black has now joined the culinary team at The Inn at Rancho Santa Fe.
Morada, General Manager
Yanagi oversees all dining operations and staffing as Morada General Manager. She has over 15 years in upper management level hospitality and restaurant experience. She spent 8 years with Ladeki Restaurant Group as a Regional Manager, growing the Sammy's Woodfired Pizza local brand. Michelle and her husband moved to the Bay Area where she successfully opened La Boulange de Walnut Creek and served as General Manager for Guy Fieri's restaurant Johnny Garlic's. Upon her return to San Diego, she opened Seasons 52, La Jolla, as the Assistant Managing Partner. Her passion for the hospitality industry and expertise in branding and Food & Beverage operations shines through as she leads her team to deliver our brand of service excellence.
Assistant Restaurant Manager
Blake is responsible for overseeing daily operations in Morada, The Huntsman and in-room dining. In addition, he also manages the beverage program for the restaurant and banquets. Prior to working at The Inn at Rancho Santa Fe, he spent six years at the Rancho Bernardo Inn gaining valuable experiences in all areas of food and beverage. His last two years at Rancho Bernardo Inn were spent as Assistant General Manager of Avant, where he was able to fine-tune his skills as a manager and develop a true passion for food, wine and service.