Look what’s growing in our backyard
About The Garden
The Garden inspires Chef Edward Ruiz “seasonal and spontaneous cuisine” featured at The Gardens of Avila at Sycamore Mineral Springs Resort. Taking root in our richly cultivated backyard, our restaurant uses a variety of produce from our own one-acre Chef’s Garden, as well as from area farmers, ranchers, and fishermen. The constant rotation of vegetables, greens, roots, herbs and edible flowers, results in an abundance of seasonally fresh ingredients for Chef Edward to incorporate into his renowned culinary creations.
Garden Care & Farming
Chef Edward Ruiz- and a small team of gardeners – personally plant, harvest, and tend to the Chef’s Garden on a daily basis. Chef Ruiz and his team practice sustainable and practical philosophies as to best serve the restaurant, Chef Ruiz, the guests of Sycamore, and our beautiful Avila Valley.
The sustainable gardening techniques implemented at The Garden include:
- Organically and sustainably farmed without the use of pesticides or herbicides
- The soil is amended with locally produced Black Diamond vermicompost, from SLO County Worm Farm in Paso Robles
- Fertilized with locally sourced fish, kelp, and additional mineral supplements
Visiting The Garden
The Chef’s Garden is not open to the public, but can be reserved for private banquets, events, and weddings. It is located just over the Sycamore bridge, a three minute walk from our main building.
For more information and to reserve The Chef’s Garden for a special event, contact Nicole Dichirico at 805.595.7302, ext 438 or email@example.com