The Managing Partners are Michael Goebel and Brooke Gray, who recently appointed a new Executive Chef, Todd Shoberg. Independently the Managing Partners have owned and operated a number of thriving restaurants and bars in Marin County and San Francisco; namely Bloodhound, Churchill, Holy Water, Double Dutch, and Blue Barn Gourmet in Corte Madera. The management constantly works toward maintaining a good sense of the local economy and demographic. They are also dedicated to creating long-lasting establishments using a “bottoms up-what does the community need” approach to creating unique and popular concepts at superior locations.
OUR MISSION: CREATE A WELCOMING ESTABLISHMENT FOR PEOPLE TO GATHER AND SOCIALIZE OVER AMAZING FOOD IN A UNIQUE COASTAL LOCATION.
Don’t eat anything your great-grandmother wouldn’t recognize as food. – Michael Pollan
Eating is an agricultural act
Inspired by farm + sea, Dillon Beach Coastal Kitchen highlights and celebrates local + seasonal cuisine. Chef Todd Shoberg is an advocate for our local food shed, thoughtfully sourcing proteins, produce and products often directly from farmers, ranchers, foragers, and fishermen almost exclusively from Northern California. Our seasonally driven menu highlights the ingredients sourced from Marin and Sonoma Counties.
For the love of the ocean
Growing up in times of drought in California has made many of us sensitive to climate change and has heightened our environmental awareness. We at Dillon Beach Resort aim to serve our local community and inspire a sense of stewardship for our planet and to create an environmentally sustainable future. We are joining a global movement by supporting organizations like The Surfrider Foundation and Ocean Conservancy to keep beaches, waterways and the ocean trash free. For us, sustainability is not a trend but a fundamental, and necessary, endeavor. Our concept is food, beverage and hospitality, but it’s also our people, our practices, our philosophy and our products that make us proud.