EXECUTIVE CHEF

Chef Troy Tolbert trained at the Culinary Institute of America and learned from farm-to-table entrepreneurs Bradley Ogden and Alice Waters in the Bay Area.

The former SLO Country Club Executive Chef worked for over 20 years on the Central Coast before he left for Idaho. He has now returned as the new Executive Chef for Marisol Restaurant. Each of Chef Troy’s experience has become an ingredient in the dishes he creates for you.

With the help of a team of talented sous chefs, Chef Troy is reimagining Marisol with bold flavors, beautiful culinary creations, and local ingredients at the forefront.

EXECUTIVE SOUS CHEF

Chef Nayeli seamlessly blends her formal training in French culinary with her rich experiences cooking in coastal regions. She crafts nourishing meals that not only satisfy the palate but also ignite the senses with bold flavors and beautiful presentations.

Drawing inspiration from Baja California Sur cuisine and beyond, Chef Nayeli’s culinary creativity is often featured in Marisol’s exciting daily lunch specials.

EXECUTIVE SOUS CHEF

A San Luis Obispo native, Sean found his culinary journey through family barbecues, where he discovered the joy of bringing loved ones together through food.

Fueled by the warmth of camaraderie and the sizzle of the grill, he continues to craft memorable dishes that celebrate the power of shared meals to forge lasting bonds among family and friends.

PASTRY CHEF

Chef Derek has been baking for most of his life but decided to make it a career for the last 15 years.

He believes that desserts are not something a person needs to survive but an indulgence and he loves being able to provide something delicious to sate that desire. Producing those smiles or fulfilling a bride and groom’s dream with a gorgeous and delectable cake, makes each day here special for our star baker.

EXECUTIVE BANQUET CHEF

Chef Derek has been baking for most of his life but decided to make it a career for the last 15 years.

He believes that desserts are not something a person needs to survive but an indulgence and he loves being able to provide something delicious to sate that desire. Producing those smiles or fulfilling a bride and groom’s dream with a gorgeous and delectable cake, makes each day here special for our star baker.

SOUS CHEF

Chef Luis has served as part of The Cliffs team for over 30 years! He has always enjoyed cooking from an early age. After arriving to the USA Zacatecas, Mexico, he felt himself drawn to the culinary industry. Through hard work and dedication, he has grown through different roles at The Cliffs and throughout the kitchen. Luis genuinely loves growing alongside his team and creating memorable culinary experiences for every guest.