A new chef has plans to make Bud's at La Playa a destination for food as well as drinks.

Change is coming to Bud’s at La Playa.

No, the famed “dime time” happy hour is not going away—the team at the iconic Carmel hotel are not crazy. Instead, a new chef is ready to bring some local-seasonal to the Bud’s menu.

“I have more to play with here,” says Jose Mejia, who came to Carmel three months ago after a stint at The Meritage Resort and Spa in Napa County. “Right now we’re getting amazing porcini mushrooms.”

Mejia plans a lineup of bar bites, shareable dishes and other items that will change frequently as fresh ingredients become available. Some of the ideas he is playing with are mini lobster rolls, beef tartare on brioche—sort of an upscaled sloppy Joe—deviled eggs decorated with caviar and a grilled calamari salad.

“Bud’s burger won’t change,” he promises. “The rest of the menu is fair game.”

The chef brings almost two decades of kitchen experience to his role as executive chef at La Playa. This includes time at Michelin star restaurants such as Napa’s Bouchon Bistro, destination hotel restaurants like Pump Room at Public Hotel in Chicago and coastal venues, including Parkshore Grill in St. Petersburg, Florida.

Already, Mejia is impressed by his new surroundings, from produce to the views.

“It’s beautiful,” he says. “I’m having a good time.”

That good time does not extend to dime time, where for 10 minutes each night, select drinks at Bud’s sell for 10 cents. With the chef’s schedule, he hasn’t been able to time his visits to the bar area just right.

He is, however, considering the idea of creating food pairings for dime time.

For now, Chef Mejia expects to roll out the new Bud’s menu “early” in 2026.

Bud’s at La Playa Hotel, Camino Real and 8th, Carmel. (831) 293-6100, budscarmel.com.