The Quail Lodge; the idyllic resort in sunny Carmel Valley, California; announced today the appointment of Goran Basarov to Executive Chef. Drawing inspiration from working in kitchens across the globe, Chef Basarov will oversee the hotel’s culinary program, from weddings and events to its signature dining venues, Edgar’s and newly renovated Covey Grill.


“We are thrilled to have Chef Goran Basarov leading and mentoring our culinary team,” said Kai Lermen, Managing Director of The Quail Lodge. “Embodying creativity, leadership skills and culinary excellence, he inspires our team with his wealth of experience and passion for dish presentation and exceptional guest service.”


A self-taught culinary professional, Chef Basarov’s passion for food began at childhood, but his journey to the top of the culinary industry was not a conventional one. Chef Basarov was born and raised in Macedonia, where he worked at his family’s bakery whose history dates back 150 years. After receiving a degree in English Language and Literature, Goran ventured to the United States on work and travel visas and eventually obtained a Certification in Tourism and Hotel Management from Vatel Hospitality Management School in Los Angeles.


Throughout the years of his travels and between his courses, he worked in restaurants across the U.S. as a cook, learning and taking on whatever role came his way. Goran’s career as a chef blossomed when he moved to Colorado and quickly went from a baker in the pastry department to a Sous Chef running the catering department at The Plumpjack Group. After opening two restaurants as the Senior Sous Chef with The Plumpjack Group, Goran was offered an Executive Chef title in San Francisco at Balboa Cafe, where he also was moonlighting as a consulting Chef for various concepts, the most recent being a vegan cafe concept in Florida.


He most recently came to The Quail from Michelin -starred Selby’s restaurant in Redwood City, where he was the Executive Sous Chef. Previously, he held the Executive Chef role at Cordevalle Golf Resort and Spa in San Martin.


Joining The Quail’s culinary team at the helm, Chef Basarov will oversee all culinary outlets and banquet operations, enhancing the menus and elevating the cuisine with his own unique, personal flair. His main culinary influence draws from Mediterranean and Latin Cuisine, though he isn’t afraid to break the mold and introduce others. With a keen eye for design, his dishes resemble works of art, carefully constructed as a feast for the eyes as much as for the taste.


For more information on The Quail, please visit or call 805-682-3303.