Introducing Granada Bistro’s Executive Chef, Ivan Coronel
At Granada Hotel & Bistro, the kitchen enters a new chapter with the appointment of Executive Chef Ivan Coronel, who joined the team in December 2025 and now debuts his first seasonal menu—an expression of both place and personal history.
Ivan’s path to the kitchen began early, shaped by years spent watching his mother work in restaurants and bakeries. Drawn in by curiosity, he found every excuse to step behind the scenes, learning by observation long before he formally stepped onto the line. Growing up on California’s Central Coast, he was surrounded by a rich mix of cuisines and an agricultural landscape that would later define his cooking.
He built his foundation the traditional way—working every station he could, from prep to the line—gaining a deep, practical understanding of how kitchens operate. In the Santa Ynez Valley, he trained under Chef Steven Snook. A veteran in two and three star Michelin kitchens and a protege of Gordon Ramsey, Snook instilled a strong sense of discipline, precision, and respect for technique. He continued his growth working alongside Culinary Director, Chef Chris Flint, whose ingredient-driven, coastal California perspective further influenced Ivan’s approach. These experiences, layered over years in demanding kitchen environments, allowed him to steadily rise through the ranks—from line cook to sous chef, and eventually to executive chef.
Ivan spent a decade in the kitchen at First & Oak, a Michelin-recommended restaurant known for its tasting menus and immersive dining experience. There, he honed a style that balances refinement with restraint—where technique supports the ingredient rather than overshadowing it.
Mussels & Chorizo
Roasted Cauliflower
Mary’s Airline Chicken
Pan-Seared Scallops
That philosophy carries directly into his menu at Granada. His approach is rooted in sourcing exceptional Central Coast ingredients at their peak and treating them with intention. Rather than relying on familiar or predictable preparations of protein, Ivan looks to reframe what those ingredients can be. He builds dishes that feel recognizable at the core, but elevated through unexpected influences, layered seasoning, and global technique. The result is food that stays grounded in the region while offering guests something less conventional. flavor-forward, expressive, and distinctly his own.
Q & A WITH CHEF IVAN
Q: When you’re not the one cooking, what’s your favorite type of food?
A: BBQ—especially Santa Maria-style. I also really enjoy discovering new restaurants. It’s one of my favorite ways to spend time off, just seeing what other chefs are doing and staying inspired.
Q: What’s your favorite thing about being a Chef?
A: Creating memorable experiences for guests. I love the sense of hospitality that comes with it. I want someone to leave feeling satisfied, cared for, and genuinely happy with their experience. I try to put pieces of myself into the food, whether that’s influences, cultures, or techniques I’ve learned along the way. It’s about connection through the plate.
Q: What do you want guests to feel when they dine with us at Granada?
A: Comfort is really important to me. I want it to feel familiar, almost like stepping into a friend’s home where you’re taken care of. At the same time, I want to push things a bit and elevate classic protein-driven dishes in a way that still feels approachable. It’s that balance between comfort and creativity.
Q: Looking ahead, how do you see the menu evolving?
A: I’d love to build stronger relationships with local farmers and fishermen so we can source as close to home as possible and make that a bigger part of the experience. The menu will continue to evolve seasonally, staying flexible with what’s available. I’d also like to introduce smaller tasting menus over time to develop something guests can explore and come back for, always wanting a little more.
Q: When approaching your first spring menu at Granada Bistro, what was your vision and inspiration?
A: My inspiration really comes from the Central Coast itself. It’s such a diverse mix of cultures, people, and cuisines. I wanted the menu to reflect that energy while also bringing in techniques and flavors I’ve picked up from other parts of the world. There’s a strong European influence running through it, especially Spanish and French notes, paired with a focus on wine-friendly dishes. For spring, I’m leaning into what’s naturally coming into season here, things like asparagus, Morro Bay oysters, and strawberries in desserts, with tomatoes and other peak ingredients coming soon.
Q: Is there a dish on the new menu you’re especially excited about?
A: The Mary’s Airline Chicken is probably the one I’m most excited about. It’s made with a mojo rojo sauce that has its roots in the Canary Islands in Spain. It’s built with cumin, bell pepper, and a blend of warm spices. The chicken is marinated so it stays really juicy and tender, and the sauce brings a bold, vibrant flavor that really ties it all together.
Q: What’s one word you’d use to describe your style?
A: Seasonal
