Matthew Kammerer is the Chef of The Harbor House Inn, an historic property on the Mendocino Coast built in 1916. Reopened in 2018 with Kammerer on the helm, he oversaw its transformation into a dining destination as the region’s first and only two-Michelin-starred restaurant. The daily changing menu is defined by the bounty from its own farm, along with seafood and vegetables sourced from the coastline and inland forests, animals raised by Mendocino County farmers, then cooked simply using fire, steam, and smoke.

Kammerer's culinary endeavors have earned him numerous accolades, including a 2019 Food & Wine Best New Chef nod and multiple James Beard Award nominations. In October 2020, he received a prestigious Green Star award from the Michelin Guide, recognizing his dedication to sustainable gastronomy and making him part of the inaugural class of restaurateurs in America honored for this commitment. In 2023, Robb Report named him one of "The 50 Most Powerful People in American Fine Dining." With his hyper-local cuisine and dedication to sustainability, Kammerer puts intense focus on conservation efforts. Notably, he incorporates sea urchins on the menus to highlight the impact of purple sea urchin on coastal kelp, and the removal of excess urchins to preserve California reefs. His thoughtful approach to fine dining and sustainability positions him as one of the most exciting and influential chefs in the country.