John Trotta, Executive Chef at the historic San Ysidro Ranch, A Rosewood Resort, in Santa Barbara, California, brings with him an impressive resume and a passion for creating inventive dishes with the freshest ingredients.

Throughout his innovative menu, Chef Trotta pays homage to the breathtaking surroundings of the picturesque Ranch that is nestled between the Santa Ynez Mountains and the Pacific Ocean. Using nature as a muse for his dishes, he gives center-stage to the bounty of regional seafood, organic meats and produce.

The Ranch's fine dining destination The Stonehouse is located in a 19th-century citrus packing house and features a relaxing lounge and separate dining room with an open  crackling fireplace and creekside views. The locale is the perfect setting for Chef Trotta's regionally inspired cuisine which is prepared with a palate of herbs and vegetables harvested from the Ranch's chef's garden. At the Ranch's Plow & Angel, Chef Trotta serves a delicious, casual menu in a convivial and cozy ambiance.  The atmosphere, which is the locals' favorite spot to see and be seen, is enhanced with original artwork including gorgeous stained-glass windows and an homage to its namesake, Saint Isadore, hanging above the fireplace.

Chef Trotta grew up in Santa Barbara as part of a large Irish and Italian family and cooked alongside his parents at many of their frequent social gatherings. From an early age he learned the cultural importance of food and was inspired to embark on a career in the culinary arts.

After receiving a culinary arts degree with honors from Le Cordon Blue in Portland, Oregon, Trotta returned to Santa Barbara to become a member of the prestigious team at Four Seasons Biltmore where he spent two years developing his passion for preparing California Pacific Rim cuisine. During this time he was credited with creating many of the most memorable dishes at La Marina restaurant.

Interested in expanding his cooking style, Trotta moved to the Four Seasons Hotel in Austin to master the art of Contemporary Southwestern cuisine. After three years at the Four Seasons Austin, Chef Trotta worked at the elegant Emilia's Restaurant in Austin where he excelled in the realm of decadent Mediterranean fare.

Chef Trotta's affinity for West Coast culture and desire for the freshest ingredients led him home to Santa Barbara where he joined San Ysidro Ranch as Executive Sous Chef in 2002 and trained under Jamie West, one of the area's most notable chefs. Trotta quickly advanced and took the reigns as Executive Chef in 2003.