Taste - Dining
Meet the Chef
Meet Executive Chef David McWilliam
Our Executive Chef attended the prestigious Culinary Institute of America (CIA) in Hyde Park, New York. While attending the CIA, Chef McWilliam successfully completed his externship at Charlie Trotter’s in Chicago—recently named by Wine Spectator as “America’s Best Restaurant.” After graduating from the CIA in 2002, Chef McWilliam returned to his native California and worked as Sous Chef and then Chef de Cuisine at A.P. Stumps.
Chef McWilliam brought his California wine-country cuisine to the Gardens of Avila Restaurant in 2005. “I think that simplicity and staying with fundamentals allows the true essence of the food to shine through,” says McWilliam. Chef McWilliam lives locally with his wife and son and is always exploring for local products to add to his seasonally fresh menus. He uses the finest ingredients to showcase the simple quality and flavor of food, creating an unforgettable dining experience on the Central Coast.
Recipe from the Secret Vault
Ahi Tartare Appetizer
Serves Four
Cucumber Salad
Our Executive Chef attended the prestigious Culinary Institute of America (CIA) in Hyde Park, New York. While attending the CIA, Chef McWilliam successfully completed his externship at Charlie Trotter’s in Chicago—recently named by Wine Spectator as “America’s Best Restaurant.” After graduating from the CIA in 2002, Chef McWilliam returned to his native California and worked as Sous Chef and then Chef de Cuisine at A.P. Stumps.
Chef McWilliam brought his California wine-country cuisine to the Gardens of Avila Restaurant in 2005. “I think that simplicity and staying with fundamentals allows the true essence of the food to shine through,” says McWilliam. Chef McWilliam lives locally with his wife and son and is always exploring for local products to add to his seasonally fresh menus. He uses the finest ingredients to showcase the simple quality and flavor of food, creating an unforgettable dining experience on the Central Coast.
Ahi Tartare Appetizer
Serves Four
Cucumber Salad
- 2 Cucumbers peeled, seeded, & diced
- 3 tsp Sweet chili sauce
- 1 pinch red chili flakes
- 3 tbsp Mirin
- 2 tsp Furikake
- 1 tsp Wasabi tobiko
- 1 tsp Minced pickled ginger
- 1 ½ tsp Sesame oil
- 2 ½ tsp Rice vinegar
- 2 Avocados chopped fine
- Juice of 1 lemon
- 3 tbsp Crème fraiche
- ¼ Jalapeno-ribbed, seeded, diced
- 1 cup Ahi (eye) diced fine
- ½ Scallion diced fine
- 1 tsp Soy sauce
