A top graduate of the prestigious Cordon Bleu, Executive Chef John Trotta is the creative genius behind Carp Kitchen's culinary delights. With a profound love for California culture, cuisine, and locally sourced seasonal ingredients, Chef Trotta consistently delivers culinary excellence that pleases even the most discerning palates. His impressive career includes stints as Executive Chef at San Ysidro Ranch, as well as at Four Seasons and Emelia's in Austin, Texas. Along the way, he has received prestigious accolades from Conde Nast's Travel and Leisure, Forbes 400, Wine Spectator, and Food & Wine magazine. Beyond the kitchen, Chef Trotta is an avid surfer and a collector of sea glass.