On this episode of the California Now Podcast, host Soterios Johnson speaks with the culinary innovators behind three Michelin-starred restaurants. To start things off, Johnson connects with Matthew Kammerer, executive chef of Harbor House Inn in the North Coast town of Elk. Awarded a second Michelin star as well as a Michelin green star for sustainability in 2021, Kammerer discusses his love for hyper-local ingredients, foraging in the nearby cove and forests, and the restaurant’s very own working ranch. Johnson then chats with Greg and Daisy Ryan of newly starred Bell’s in Los Alamos. The culinary power couple talks about how their French-inspired bistro settled into the Santa Ynez wine country, and discusses crowd-favorite dishes such as escargot and steak au poivre as well as some of their own favorites. Finally, Johnson talks “California gastronomy” with Executive Chef William Bradley of Addison in Del Mar. Recently awarded a second Michelin star––the only two-star chef in San Diego––Bradley takes Johnson on a culinary adventure through Addison’s nine-course tasting menu, highlighting signature dishes and desserts along the way.