Crafted from the Garden

Sycamore 2-Acre Chef’s Garden

Located just over Sycamore’s iconic Green Bridge is this living tribute to the connection between land and table.

Grown throughout the year:

  • Seasonal Vegetables: Like sugar snap peas, beets, carrots, pumpkins, bell peppers, eggplants
  • Variety of Tomatoes: Heirloom, cherry, Roma, beefsteak
  • Vibrant Herbs: Parsley, rosemary, mint, thyme, cilantro

Each harvest is gathered at its peak and passed directly to Sycamore’s ktichen. This relationship ensures what’s served at Sycamore is as fresh and flavorful as nature intended.

The story of Sycamore’s Secret Garden began not with a grand plan, but with a few humble tomato plants.

Years ago, a handful of Sycamore employees quietly began growing vegetables tucked away in the riverbed. They tended to them during breaks and after shifts.

When leadership stumbled upon the thriving vines, instead of shutting it down, they rolled up their sleeves and said, “Let’s grow this!” What began as a hidden secret now fuels Sycamore’s kitchens with homegrown goodness and a whole lot of heart.

What could be more exciting and valuable for a chef than having their own 2-acre garden and an expert gardener?

Sycamore’s onsite garden arms Executive Chef Guillermo Godinez (aka Chef Memo) with homegrown produce just steps from his kitchen and the knowledge of Sycamore’s onsite gardener, Oscar Diaz-Perez.

Together, they will map out the land each season and grow exactly what Chef Memo dreams of. Resulting in menus that grow directly from the seeds of their labor and months of planning. 

Two Dining Destinations

Both honor a deep-rooted connection between Sycamore’s onsite garden and culinary team

Restaurant, Bar, and Lounge

The Gardens of Avila Restaurant

Daily 8AM to 9PM

Outdoor Hangout

The Secret Garden

Daily 10AM to Dusk

Executive Chef Guillermo Godinez

With more than 20 years of experience, Chef Guillermo Godinez (aka Chef Memo) brings a culinary style that is shaped by California’s garden-to-table dining scene. His approach is straightforward: Use local ingredients and the seasons as inspiration to create beautiful food that people will genuinely enjoy.

A Chef Shaped by Central California Dining

Chef Memo’s career took him from the Central Coast through Los Alamos and Santa Ynez. At Full of Life Flatbread in Los Alamos, where the menu changed weekly based on what was available at the farmers market, he honed his skills in working with new ingredients and cuisines. From there, Chef Memo went on to lead culinary teams at the Santa Barbara Hilton and the fine-dining steakhouse Rare Society.

Throughout his journey, he mastered how to adapt with the seasons, find ways to bring different flavors and cuisines together, and craft beautiful works of delicious art. He fondly credits his time in the heart of one of California’s best culinary scenes as a big influence in his cooking philosophy and technique.

Crave-Worthy Meets Wellness

At Sycamore, Chef Memo is excited to bring his experience into a health and wellness environment while still creating flavor-packed food that guests actually enjoy and crave.

For Chef Guillermo, Sycamore Mineral Springs is the place to keep doing what he has always loved: cooking good food, working with the best ingredients, and giving people something they want to come back to again and again.