Winter 2011 - 65° Magazine

SPECIAL
I
t’s indeed a happy new year for the team at
Coastal Luxury Management (CLM), poised to
unveil their second restaurant venture: Restaurant
1833 at Monterey’s Stokes Adobe. The project, a
long time in the making, raises a tongue-in-cheek
question for many local foodies: 1833 or 2033?!
Owners David Bernahl and Robert Weakley
subscribe to the premise that “A restaurant is
ready when it’s ready,” and rather than rush to
completion, have taken pains to ensure they have
the best possible talent in place to deliver the
most dynamic dining experience.
Despite the departure of CLM’s restaurant guru
and close friend, Gary Obligacion, the team moves
forward as an unstoppable force in the local food
and wine scene. In a serendipitous series of
events, Bernahl and Weakley have gathered an
ensemble of savoir-faire never before seen on
the Monterey Peninsula. Tobias “Toby” Peach will
assume the role of General Manager at 1833. A
San Francisco native, Peach brings an impressive
resume, having worked under the tutelage of such
industry giants as Wolfgang Puck, Hubert Keller,
and Top Chef’s Tom Colicchio. His Las Vegas
restaurant, Craftsteak, garnered a semifinal nod for
James Beard’s “Best New Restaurant in America”
award. Peach is thrilled to have the opportunity
to work closer to his family, who currently resides
in Prunedale and Sonoma. “Everything happens
for a reason,” Peach says, as he explains his new
relationship with CLM. “We share a goal of being the
best we can be in what we do.” Peach will introduce
an exciting mixology program that promises to up
the ante for local cocktails.
1833 introduces a new culinary force with Chef Jon
Mathieson, whose career highlights include stints
with Le Bernardin’s Eric Ripert and as Chef de
Cuisine at New York’s “Lespinasse,” a AAA Five-
Diamond recipient. CLM encountered Mathieson
during a recent business meeting alongside Dick
Clark Production partners at acclaimed DC-area
restaurant Inox. As impressed with the food as they
were with illustrious new investors, Bernahl and
Weakley struck up a fortuitous conversation with
Mathieson and they quickly deduced the mutual
benefits of a partnership. Mathieson describes his
cuisine as “Progressive American using classic
French techniques” and will draw primarily on
the bounty of local, seasonal ingredients with
Mediterranean influences. The much-anticipated
Restaurant 1833 will open its doors mid-January.