who we are


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OUR Story

Salt Wood, is a locally-driven restaurant at Sanctuary Beach Resort, offering an authentic experience in the heart of California’s Central Coast. Inspired by the elements central to our locale, Salt Wood is intent on creating a fun, lively and approachable dining experience among the Marina dunes.  Glass cases of charcuterie and seafood display the seasonal, local offerings central to the restaurant’s menu. The bounty offered up by our unique coastal location is prepared with care by chefs native to the area, using traditional wood-fired cooking methods, creating dishes utilizing the freshest ingredients from our nearby purveyors. Salt Wood is a neighborhood destination, featuring the very best of California’s Central Coast, served  in a comfortably elegant and tranquil setting.

OUR PHILOSOPHY

We take our food and libations very seriously, without taking ourselves too seriously.  This neighborhood is our home and we believe dining is a fun, collaborative social experience - every step we take keeps those values in mind. Local, fresh ingredients are the essential building blocks to preparing quality food and drinks, so we spend a great deal of time and care to source ingredients from the best local and regional purveyors. We visit the farms, walk the vineyards and observe the processes our partners take to ensure that our knowledge of the product is as authentic and true as we are.

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NEW Executive CHEF

Paul Corsentino took the helm as Executive Chef at Salt Wood Kitchen & Oysterette in February of 2019, where he brought his signature upscale and immersive culinary style to further elevate the dining destination's experience. 

A native of Illinois and graduate of the California Culinary Academy in San Francisco, Corsentino’s culinary career began in 2002 at the nationally-acclaimed mk The Restaurant in Chicago. In 2004, Corsentino made the move to New York City to work in the kitchens at a series of renowned restaurants. Chef Corsentino then moved on to a career-defining position in 2010 as the Executive Chef at the National Bar & Dining Room, working closely with Chef Geoffrey Zakarian. There, he assisted Zakarian in winning the 4th Season of Food Network's "The Next Iron Chef, Super Chefs" in December 2011 and made multiple appearances alongside Zakarian on “Iron Chef America.”

Most recently, Chef Corsentino was Executive Chef at The Sur House restaurant at Ventana Big Sur, where he found a passion for local ingredients and sunny winters in the Monterey area.

Our Partners