C’mon out and join us for a thoughtfully sourced and seasonally inspired meal. Serving lunch and dinner 11:30am-8pm Thursdays - Sundays.



Eating is an agricultural act

Inspired by farm + sea, Dillon Beach Coastal Kitchen highlights and celebrates local + seasonal cuisine.

Dillon Beach Resort aims to create a comfortable, unique experience for guests, cultivating a collaborative spirit in a setting that feels like home, yet worlds away, focused around the ritual of family and community where good food should be a right and not a privilege. The philosophy behind our food is thoughtfully sourcing local and sustainably harvested artisanal products.

Everybody needs beauty as well as bread, places to play in and pray in, where nature may heal and give strength to body and soul.John Muir

Eating is an agricultural act

Inspired by farm + sea, Dillon Beach Coastal Kitchen highlights and celebrates local + seasonal cuisine. Executive Chef Todd Shoberg grew up in the small farming and fishing port town of Grand Haven, Michigan, where he excelled in sports. Eventually he was competing on the national level in mountain biking, which led to a fixation on food as a tool to nourish and fuel the human body to exceptional lengths. This was the clear beginning to his culinary journey. During his adult career as a professional cyclist, Todd worked as almost every front of the house position in restaurants, in whatever parts of the country his training took him. Eventually Chef Jonathan Perno of San Francisco's Postrio (Wolfgang Puck), ran into him at his former restaurant in Albuquerque, New Mexico. Under his tutelage, Todd, who had no kitchen experience, was transformed into a capable cook. After being encouraged to come West to San Francisco by Perno, Todd ascended to the level of Sous Chef at various San Francisco stalwarts like Town Hall.

After some time away in the Rocky Mountains continuing his culinary career with top restaurants, Todd returned to the Bay Area to help reimagine the food program for Mill Valley's Piatti, and later with various sister-restaurants. After helping to open the lauded Stone Brewery's Liberty Station in San Diego, Todd returned North and cemented his culinary star with Mill Valley's Molina where he was able to create a new standard in establishing an entire dining experience that transcends 'just' really great food and service.

Chef Todd 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.  

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