Chez Noir

The story

Chez Noir, Carmel-by-the-Sea: Michelin-Starred Contemporary Seafood in Monterey

Chez Noir

On a quiet street in Carmel-by-the-Sea, Chez Noir is the passion project of husband-and-wife team Chef Jonny Black and Monique Black. This elevated, community-driven restaurant is rooted in coastal California cuisine, with a modern, seafood-centric menu that showcases pristine ingredients sourced from throughout the Monterey Peninsula.

Rather than a traditional fine-dining experience, Chez Noir offers everyday luxury. The kitchen emphasizes micro-seasonal ingredients, thoughtfully prepared, and the warm hospitality of a family-run operation. Baked goods, charcuterie, preserved produce, dry-aged fish, and fresh pastas are all made in-house, reflecting Chef Black’s Michelin-starred background and his ongoing exploration of French and northern Spanish cuisines.

The setting is intimate—guests dine in a cozy dining room, at an eight-seat bar, or in an exterior courtyard. The restaurant’s terroir-driven approach transforms an unassuming neighborhood spot into a destination, earning it a Michelin star in 2025 and recognition as a James Beard Award finalist for Best New Restaurant.

Chef Jonny Black’s path to Carmel is storied: he graduated with honors from the Culinary Institute of America, then cooked at Per Se, worked stages at Noma and Relae, and held executive roles at Quince, Pineapple & Pearls (earning two Michelin stars), and as Dominique Crenn’s first Executive Chef at Atelier Crenn. In 2019, he moved to the Monterey Bay as Executive Chef at Post Ranch Inn, where he developed a deep appreciation for the region’s hyper-local seafood and produce. Monique Black, a seasoned hospitality professional who worked at Quince, Pineapple & Pearls, and Coi, brings her front-of-house expertise to create a relaxed yet polished ambiance.

The menu is a prix fixe at $165 per person (before tax and a 20% service charge), changing daily based on market availability. Vegetarian options are available. The wine list is dynamic and ever-changing, curated to complement the seasonal contemporary seafood cuisine.