Modern California Fare by way of Monterey County

Located in Kimpton Mirador Hotel | Pacific Grove

American + Seafood Cuisine in Pacific Grove

At The Caledonian locals and guests alike gather in our convivial dining room where warm wood furnishings, plush seating and ample greenery are in harmony with the large central bar that anchors the space. Here guests indulge in simple, modern American fare from a uniquely Monterey perspective, that harnesses the bounty of the region, both land and sea. Each dish pairs perfectly with our menu of craft cocktails, local brews, and our California-forward wine program. Whether you're at The Caledonian to celebrate one of life's many milestones or simply because it's Tuesday night, you've come to the right place.

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Aaron Rayor

EXECUTIVE CHEF

California-native Aaron Rayor took an unexpected path into a culinary career. After serving his country as a U.S. Marine, he returned home with a curiosity for food. Inspired early on by his mother's cooking and later by his stepmother, who introduced him to Chinese cuisine, Rayor began hosting dinner parties for friends - a hobby that quickly grew into a true love for cooking and a career in hospitality. Rayor started working back of house at a family-owned restaurant gaining line cook experience before attending the Culinary Institute of America. An internship at the acclaimed Blue Hill at Stone Barns in New York was particularly formative, deepening his appreciation for seasonality, sustainability, and the vital relationship between chef and purveyor. He later worked in the kitchen at Post Ranch Inn and briefly in the front-of-house, where he quickly realized his true passion was in the kitchen.

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Over the years, Rayor has worked in some of California's most notable kitchens, including Bestia, Manhattan House, and Cantinetta Luca, where he first assumed the role of Executive Chef. His experience spans multiple restaurant openings, menu development and held leadership roles at destinations such as Rise & Roam Bakery and Stokes Adobe, where he most recently headed the culinary team before joining The Caledonian.

Rayor's cooking style reflects a modern approach to French-Italian and American cuisine, influenced by the diverse food culture of Southern California. Known for his love of local ingredients, his philosophy centers on simplicity, seasonality, and nostalgia, creating dishes that make guests feel both inspired and at home. At The Caledonian, Rayor celebrates the bounty of California's Central Coast through close collaboration with local farmers and purveyors, while building a kitchen culture rooted in curiosity and care. Outside the kitchen, Rayor enjoys spending time outdoors with his dog, hiking, and rarely cooking at home. For him, the joy of cooking lives in the shared experience.