We all need to eat, and that includes the chefs behind the meals that we love. But dining at home after a day of cooking for others is a different experience for chefs. For most, the name of the game is simple and quick, with little to no cleanup. Chef Brandon Bollenbacher of the Carmel Valley resort The Quail always has a ready container of cottage cheese in his refrigerator. Bollenbacher happily settles for a ham and cheese sandwich on sourdough. Chef Raymundo Jimenez Aquino of 7th & Dolores Steakhouse prefers a departure from the meat, seafood and pasta that he has seen all day. Although he doesn’t get home until close to 10pm, his wife generally waits up with dinner ready. “I’m lucky,” he says. The Weekly asked three other Monterey County chefs about their go-to meals after work, along with the recipes. CHEF JOSIE LEWIS, Other Brother Beer Co., Seaside Being a chef is demanding work, and Josie Lewis has experienced all sides of it. Her work days have gotten a little better, but she admits she still has some 26 THE BEST OF MONTEREY BAY ® EAT + DRINK 2026-2027 AFTER HOURS When chefs get home after a long day at work, what do they have for dinner? By Sloan Campi Chef Paul Corsentino Chef Paul Corsentino prepares a dish dubbed midnight pasta, which is one of his after-work favorites. Chef Josie Lewis
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