The Grove Restaurant is quickly becoming a culinary destination, where innovative menus inspired by the bounty of the Central Coast are paired with estate wines in ways that delight and inspire you to come back for more. The culinary team at The Grove are dedicated to providing you with an exceptional dining experience of farm-fresh, "real food," served in a casual and lively atmosphere that has you returning to experience what's new at every season.
The restaurant includes a full bakery and an Artisan market with fresh, organic, local produce and house-made ingredients. Enjoy novelty items like Cypress Grove Chevre cheeses, B&R Farms Apricot's and Sauces, Imported Italian Pastas and Salami, as well as House-cured Charcuterie.
The restaurant also has six Bocce Ball courts which are free for our lunch and dinner patrons.
Executive Chef Mark Johnson
Chef Mark Johnson was born and raised in Morgan Hill, CA. After receiving his AA in Business, Mark went on to study the Culinary Arts at the California Culinary Academy le Cordon Blue in San Francisco, graduating at top of his class. Mark continued his career at Gary Danko Restaurant in San Francisco where he studied under award winning Chef Gary Danko ("Best Chef California"—James Beard Foundation) for eight years, and was eventually promoted to Sous Chef. After traveling through Europe for several months studying local cuisine, Mark returned to his home town of Morgan Hill, California. He was then hired as the Executive Chef for Frank Léal and his five properties: The Grove Restaurant, Léal Vineyards, Willow Heights Mansion, Hacienda de Leal, and The Barn.
Chef De Cuisine Lance Ramhurst
Chef Lance Ramhurst was born and raised in Howell, New Jersey. He graduated in 2004 with an AS degree from Atlantic Cape Culinary Academy in Atlantic City. Lance's passion for the culinary industry brought him to San Francisco to work under Chef Gary Danko at his world famous restaurant. Lance was quickly selected to cook along side Chef Danko in Hong Kong, Cabo San Lucas, Mexico, and New York City for the James Beard Awards. After exploring European cuisine in Spain, France, Germany, Austria & Italy, Lance was promoted to Sous Chef position at Chef Gary Danko's working along side Chef Mark Johnson for nearly three years. Lance is currently Chef De Cuisine at the Grove Restaurant and Leal Vineyards.
Lead Banquet Chef