Executive Chef of the MacCallum House Restaurant, Alan Kantor, is a graduate of the Culinary Institute of America (CIA). He expresses his culinary talents using the North Coast's rich palette: the fine wines of Mendocino County, as well as those of Napa and Sonoma; huckleberries; wild chanterelle and porcini mushrooms from the forest; greens from local farms; fresh fish and shellfish from the ocean. Some of the country's finest meats and grains come from the valley regions, and world-class products from San Francisco arrive in the kitchen daily.
Chef Kantor has received numerous awards and accolades as a chef and teacher. He takes pride in having sent two of his local students/employees to the CIA to follow in his footsteps. He has been recognized in national culinary and travel publications for his innovative ways of providing guests with an experience that not only pleases their palates but broadens their experiences, as with his flight of extra virgin olive oils, purveyors' map, and a cutting-edge restaurant website.
