Chef at Hyatt Carmel Highlands savors traditions.

Perched over the Pacific, the Hyatt Carmel Highlands has watched the tides ebb and flow – not just in the waters below, but in the local dining scene.

The 100-year-old property has seen talent and trends come and go. Throughout, it’s remained a committed custodian for haute cuisine.

Now, Christopher Vacca holds the reins for California Market at Pacific’s Edge, the restaurant at the historic property. With a 20-year career in food and wine, Vacca has an impressive resume fitting for such an iconic dining destination.

He honors the legacy of his predecessors: “There have been a lot of great chefs on this property over the years,” he says. “All brought their own style of cuisine, but respected the tradition and standards of this amazing hotel.”

Weekly: What’s it like running the kitchen at such a historic property?

Vacca: It comes with a responsibility to respect tradition, the challenge of expectations, and the courage to evolve.

Explain the secret to the restaurant’s longevity.

I would say an overall standard of excellence – and let’s face it, one of the most epic views anywhere.

What’s a standout dish on your menu right now?

Gnudi, with fried sunchokes, foraged mushrooms and abalone.

How about your favorite thing to eat on your day off?

Simple food for comfort: pizza, pasta, pub grub.

Name three ingredients you always keep in your home kitchen.

Bacon, pasta and eggs.

And the most important tool?

My favorite are microplanes – genius!