The Sea Ranch Lodge appoints Ryan Seal as Executive Chef

SEA RANCH, CA – The Sea Ranch Lodge in Northern California has appointed Ryan Seal as Executive Chef, placing him in charge of the property’s culinary operations across The Dining Room, The Bar & Lounge and The Café. Seal will lead the development of a seasonal, ingredient-led food program that reflects the character of the local coastline.

Kristina Jetton, General Manager of The Sea Ranch Lodge, welcomed the appointment, noting: “His philosophy of sourcing locally and cooking with restraint reflects our broader ethos of living lightly on the land. Guests can expect beautifully simple, expressive dishes that let our coastal terroir shine.”

Originally from California, Seal is a graduate of the Culinary Institute of America. He built his career in Napa Valley, serving as winery chef at Round Pond Estate and Joseph Phelps Vineyards, and holding roles at Calistoga Ranch and Solage. He also gained experience in fine dining at Morimoto Napa and the Michelin-starred SPQR in San Francisco.

Before joining The Sea Ranch Lodge, he led the culinary direction at Greenwood Restaurant and Elk House at Sacred Rock Inn on the Mendocino Coast, where he developed regionally inspired menus based on local sourcing and community relationships.

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Culinary philosophy

Seal’s style is rooted in New American and California coastal cuisine, with an emphasis on simplicity, seasonal availability and precision in technique. Known for his house-made pastas, he uses locally sourced ingredients to create refined dishes such as coastal black cod and uni carbonara.

His approach also integrates sustainability, utilizing farm by-products to reduce waste and develop new flavors. This aligns with The Sea Ranch Lodge’s commitment to responsible hospitality.

A central part of Seal’s role will involve collaboration with The Sea Ranch Farm, located on the property. Working with Farm Manager Katrina Coffman, he plans to source produce directly from the land and expand crop diversity to support menu development.“Our new culinary program will be guided by the land and sea around us, rooted in simplicity and seasonality, but elevated with technique and creativity,” said Seal.

Strategic culinary direction

Looking forward, Seal aims to position The Sea Ranch Lodge as a culinary destination, integrating food, location and guest experience. His plan includes deepening the connection between the kitchen and the surrounding environment, showcasing Northern California ingredients while supporting regional producers.

The appointment marks an evolution in The Sea Ranch Lodge’s gastronomy strategy, reinforcing its commitment to sustainability and local partnerships as core pillars of guest experience.

The article The Sea Ranch Lodge appoints Ryan Seal as Executive Chef first appeared in TravelDailyNews International.

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