What does a top chef like Mark Ayers do when he is not preparing tastings or cooking incredible dinners at the Pebble Beach Food and Wine event? He looks at Girard-Perregaux watches on display from a luxury watch and store store located in nearby Carmel.

Chef Mark Ayers joined the staff of the Park Hyatt Carmel Highlands Inn as Executive Sous Chef in 2002. Soon after, in July 2003, he was appointed Executive Chef. As part of the Chefs Menu at the Pacific’s Edge restaurant, patrons can taste the wonders of such dishes as: (a) black truffle crusted ahi, petite herb salad with truffle vinaigrette, (b) seared bay boat scallops, maple smoked steelhead roe with parsnip puree, (c) grilled breast of quail, white truffle risotto with parmesan foam and (d) braised veal cheeks, white bead cassoulet with chorizo reduction.

While many patrons were discovering the fantastic gourmet food of Chef Mark Ayers, it seems he was discovering the mechanically complex, and precision timekeeping of Girard-Perregaux watches. I highly recommend the menu and the chef expertise of the Pacific’s Edge Restaurant in Carmel as well as Girard Perregaux watches; they all capture the senses and renew ones passion for the good life.