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An avid leader in the sustainable movement, Executive Chef Peter Pahk creates extraordinary dishes which embody the principals of the sustainable foods movement. Simply look at the Royal Oak Restaurant menu and you’ll find it rich with local produce and poultry, USDA prime steaks, and sustainable seafood. Chef Pahk is a spokesman for the Monterey Bay Aquarium’s Seafood Watch program and a presenting chef for their Cooking for Solutions annual sustainable cuisine event. The practices of sustainable cuisine overflow to the golf course and grounds where a three bin recycling program includes composting and recycling throughout the resort and spa and guest rooms as well.