Estéban’s new executive chef gives a California twist to tapas traditions.

Estéban recently welcomed Gustavo Trejo to helm culinary operations for the Spanish restaurant nestled inside the Casa Munras Garden Hotel & Spa. Trejo may be a recent arrival at Estéban, but he’s had a 20-plus-year career in restaurants and resorts with stints in San Diego and Maui. For the past eight years, he has been executive sous chef at Carmel Valley Ranch.

Tapas will remain Trejo’s top priority and he notes the appeal of shareable small bites: “Tapas allow you to eat until you are satisfied, to try many different things without committing to a full meal.” As to what’s in store at Estéban, he says, “I’ll continue to use Spanish influence with really fresh ingredients. I want to introduce more California-centric produce featuring local farmers and artisans.”

Weekly: If you can’t say Spanish, what’s your favorite type of cuisine?

Trejo: Really every cuisine. I did not get my girlish figure by not liking every type of food. I would have to say Portuguese, Vietnamese, American to name a few.

Favorite thing to eat on your day off?

I enjoy preparing paprika chicken: braised chicken thighs, with paprika from Spain, served with peppers and onions.

What ingredients do you always keep in your home kitchen?

Good extra virgin olive oil, salt and pepper.

And your favorite ingredient?

Salt. It’s one of the oldest ingredients in cooking. It’s naturally made from the earth and makes every other ingredient come together.

The most overrated ingredient?

Kimchi. I feel like I see it placed on everything, like it’s the next ketchup.

The most underrated?

Healthy onion, carrot and celery. It’s the base to developing many great sauces and stocks.