DINING

MARC DYM BIOGRAPHY

Five star chef Marc Dym was named Executive Chef at Little River Inn in 2006, after Marc and Cally (who is the inn's General Manager) were married. “I know, I know, “she laughs, “Everyone says I had to marry him to get a good chef.” For the last seven years Marc was the highly regarded chef at Stevenswood in Little River. While past cooking jobs posted him in Texas, Iowa and Pennsylvania - as well as Antigua, Zurich and Tel Aviv - this move was just around the bend. With high Zagat ratings over the past four years, last year he earned the Top Food Ranking for the entire country. “I’ve moved just next door,” Dym says, “but the size of the restaurant is considerably different. At Little River Inn I’m cooking for hundreds, rather than dozens, of diners, and I’m reaching out to a new audience,” he explains. Prior to moving to the Mendocino Coast in 1998, Dym was chef at the posh Ritz Restaurant in Newport Beach. A chance to escape the presses of city living lured him to this secluded stretch of the northern California coastline, which he now calls home.

For Chef Dym, Little River Inn offers the best of both worlds. On the dining room menu, Dym relies on his classical Culinary Institute of American training to create dishes that are at once familiar and modern. Osso bucco of lamb, lacquered halibut with crispy Hong Kong noodles, short ribs, and sole meuniere made from the Petrale sole that comes into nearby Noyo Harbor are favorites that blend perfectly with the Inn’s wide selection of wines. At the same time, the bar menu allows Dym to explore his creativity with dishes like Dungeness crab ravioli in sweet pea puree, a tart of fig, Prosciutto and roasted onion with a balsamic reduction, and combing Little River Inns’ classic fried calamari with Asian slaw.