Brandon Bollenbacher has been appointed as Executive Chef at The Quail

A Central California native and graduate of the California Culinary Academy in San Francisco, Bollenbacher returns to the region with a dynamic and well-rounded background spanning boutique international resorts and high-performing domestic properties. Most recently, he served as Executive Chef at Vespera Resort in Pismo Beach, where he led culinary strategy and operations. Before that role, he helmed kitchens throughout Hawaii and the Western U.S.   

Bollenbacher describes his early years working with globally recognized luxury brands as especially formative, including three years with Alila Hotels & Resorts and six years with Aman Resorts across destinations such as Indonesia, Cambodia, and Montenegro. These positions shaped his disciplined yet creative approach to immersive dining experiences inspired by regional ingredients and culture.  

An innovative and versatile leader, Bollenbacher is skilled in menu development, kitchen and restaurant design, fiscal management, and culinary team mentorship. Further underscoring his standing within the culinary community, Bollenbacher has been accepted to participate in the prestigious Pebble Beach Food & Wine in April 2026, joining a roster of renowned chefs and vintners for the annual event.  

The Quail offers a relaxed yet refined dining experience that reflects California’s agricultural abundance. Covey Grill, the property’s signature restaurant, pairs premium ingredients with culinary expertise to present a diverse, chef-driven menu in a distinctive lakeside setting. At The Clubhouse, Edgar’s Restaurant presents elevated clubhouse favorites, house-made desserts, and sweeping golf course views.  

With Bollenbacher at the helm, guests can look forward to a culinary program that complements the resort’s natural surroundings and welcoming atmosphere.  

For more information about The Quail and its dining venues, please visit www.quaillodge.com.