OFFERING AN EXCLUSIVE SELECTION OF RARE AND EXOTIC VINTAGE SPORTS CARS FOR THE DISCRIMINATING COLLECTOR. DAVID J. MOHLMAN DJMCONSULTANTS.NET l 831.333.1440
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01. Denny Levett, Tony Singer 02. Soraya Cayen, Jeanne Johnston 03. Bob and Linda Marcellini, Michele and Paul Reps 04. Elaine and Jim Truitt 05. Mark and Rachel Birns
06. Rich and Sandra Pepe 07. Donna Rumwell, Myles Kitchen 08. Peter and Athena Ateshian 09. Veronica and Mark Boen 10. Nikki and Ed Greco 11. Rich Medel and Jonathan P. Doepke
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hyatt HIGHLANDS INN, CARMEL
Ferrari Club of Carmel at the Highlands
65° DEPARTMENTS
PERSONA
COMMUNITY
The Well-Rounded Racer
BY Elizabeth Hermens
The Plight of SPCA for Monterey County
BY Andrea Stuart
PERSPECTIVE
The Cannery Row Renaissance
BY Andrea Stuart
COLUMNS Publisher’s Note
On the Waves of Transition
BY Dan Cort
Contributors
Carmel’s Goodwill Ambassador
BY Andrea Stuart
Diamond in the Rough
BY Jeanne Johnston
Imported Italian Panzuto
BY Jeanne Johnston
TRIBUTE
Irreplaceable Soul
BY Michelle Oles
SCENE
Ferrari Club of Carmel at the Highlands
COVER Photography: D.M. TROUTMAN, DMTIMAGING.COM, 831-596-7569 Photo Direction: RICHARD PEREZ-PACHECO Make-up & Hair: MEAGHAN HALL, 707-570-9770 Location: Photo Studio in Monterey
PUBLISHER
Richard Medel rich@65mag.com
ASSOCIATE PUBLISHER
Linda Almini linda@65mag.com
EDITORIAL EDITORIAL DIRECTOR
Andrea Stuart andrea@65mag.com
CONTRIBUTING WRITERS
COPY EDITOR
Michael Cervin Elizabeth Hermens Jeanne Johnston Michelle Oles Kristin A. Smith Clarissa Perez-Pacheco
ART CREATIVE DIRECTOR
Richard Perez-Pacheco info@blacksheepca.com
CREATIVE TEAM
CONTRIBUTING PHOTOGRAPHERS
INTERNS
SPECIAL PROJECTS COORDINATOR
Leonel Calara Clarissa Perez-Pacheco Hemali Acharya Robert Jesse Christine Muro Kevin James Thomas D.M. Troutman Rachel Schwarz Michelle Oles Francesca Palomo Melissa Mohlman
ADVERTISING SALES ACCOUNT EXECUTIVE
Katana Godden katana@65mag.com 559.341.7791
HEADQUARTERS MAILING ADDRESS PHONE EMAIL ONLINE
65° Magazine P.O. Box 6325 Carmel, CA 93921-6325 831.917.1673 info@65mag.com www.65mag.com
SUBMISSIONS: For article submissions email proposal to editors@65mag.com 65° Magazine is published quarterly, P.O. Box 6325, Carmel, CA 93921-6325. Subscription rate: $40, payable in advance. Single copies $4.99. Back issues if available, $15 (includes shipping and handling). POSTMASTER send address changes to 65° Magazine, P.O. Box 6325, Carmel, CA 93921-6325. Entire contents © 2009 by 65° Magazine™ unless otherwise noted on specific articles. All rights reserved. Reproduction in whole or part is strictly prohibited without Publisher permission.
TERRY’S LOUNGE AT THE CYPRESS INN 800.443.7443 l LINCOLN & SEVENTH, CARMEL-BY-THE-SEA l CYPRESS-INN.COM
PUBLISHER’S NOTE by Richard Medel This issue we pay tribute to the “Young Guns” of the Monterey Peninsula—gentlemen who have harnessed life by the horns and carved careers and hobbies out of life’s unordinary experiences. Every person has a collection of encounters and situations from their past that have helped steer them on the path they currently walk. The men highlighted in this issue have challenged normalcy by indulging in those less conventional experiences, and created lives from them. Michael Cayen is a true “Diamond in the Rough.” He has literally chiseled his life out of a former nomadic lifestyle. Planting his roots in Carmel after years of traveling from continent to continent, Michael is now the proud proprietor of Cayen Jewelers. I feel fortunate to have become good friends with Michael, despite the fact that he speaks 650 words per minute. Fellow local, Giuseppe Panzuto, is peppering the Peninsula with Italian flavor. Having grown up in Naples, Italy as a member of a “courtyard gang” that played Robin Hood by pilfering salami from an extortionist boss, Giuseppe has since become a fair boss himself as General Manager of Luca. This issue certainly wouldn’t be complete without the stories of local All-Around Waterman of the Sunshine Surfabout in Carmel, Robbie Newman; and the youthful, fashion-conscious racing entrepreneur, Ryan Phinny; both of whom possess colorful stories. Plus, we offer an exclusive look at Cannery Row, the #1 waterfront destination on the Central Coast, and an unparalleled retail locale. To say that we live in an animal-friendly community is an understatement. Residents of the Peninsula lead lives that are infused with animals, from equestrians and dog enthusiasts to nature devotees. Therefore, it was only fitting that we offer a story on the SPCA for Monterey County, the only non-profit, donor-supported organization dedicated to re-homing domestic animals, as well as rehabilitating and releasing wildlife. Meanwhile, 57° pays tribute to two artistic ladies who have become San Francisco icons. Elisa Stephens, President of the Academy of Art University, tells us how a meat-and-potatoes-girl went from practically skipping down the corridors of the University as a young girl to becoming its successor. Executive Chef of Absinthe Restaurant, Jamie Lauren, draws on experiences such as a childhood run-in with a revolting Indian Lasagna, which may have contributed more than she realizes to her success as a worldrenowned chef. And, writer Michael Cervin shares how General Manager, Salvador L. Abaunza, of the Mandarin Oriental San Francisco, will “literally expand your horizons.”°
CONTRIBUTORS
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01 Hemali Acharya, PHOTOGRAPHER
07 ROBERT Jesse, PHOTOGRAPHER
“It was pleasure working with Richard PerezPacheco. As a team, we were able to capture brilliant shots from both Elisa Stephens and Salvador Abaunza.” ~ hemaliphotography.com
“Without much thought to my own well being, I found myself lying in the middle of the road on cannery row on a very busy Saturday afternoon.” ~ robertjesse.com
02 Michael Cervin, WRITER “Though I’m an adventurous soul, the sheer comfort and peacefulness from the 48th floor of the Mandarin Oriental, reminds me that street level is great, but being near heaven is sublime.” ~ michaelcervin.com
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09 Kristin A. Smith, Writer
“Writing an article about a person who’s highly motivated, such as Phinny, energized and inspired me.” ~ elizabethhermens@yahoo.com
04 Jeanne Johnston, Writer
10 Kevin Thomas, PHOTOGRAPHER
”Every village has their own collection of Young Guns. It is our distinct privilege to share Carmel’s extraordinary collection with the readers of 65°” ~ jeannejcarmel@gmail.com
“This magazine shows the pulse of the city and breathes it life into its readers. It was such a pleasure working with the creative staff to put together this issue’s pictorials.” ~ kevinthomasphotography.com
05 Christine Muro, PHOTOGRAPHER
11 D.M. Troutman, PHOTOGRAPHER
“It was wonderful to work with The Mandarin Oriental Hotel. They have such a wonderful staff and excellent chefs. Thank you!” ~ christine.muro@yahoo.com
“It was awesome shooting the cover for this issue: really cool subjects, a great concept from our art director and lots of room for technical creativity!” ~ dmtimaging.com
06 Michelle Oles, Writer 10
“A cool and mild Carmel day, in the company of creative minds alike; I left feeling a step above the morning. Thank you 65°/57°!” ~ rachelschwarz.com
“As a part-time Journalism teacher at the Academy of Art University, I was honored to spend the afternoon with President Elisa Stephens. Her warmth and excitement is contagious.” ~ kristinaurorasmith.com
03 ELIZABETH Hermens, Writer 04
08 Rachel Schwarz, PHOTOGRAPHER
“Hearing about the passion and enthusiasm for the life of John Lombardo made me ponder how I could reach out and touch someone in a positive way.” ~ oles.poet@gmail.com
Redefining fresh with a harvest of coastal flavors Over the last 12 years, restaurateur and professional chef, Kurt Grasing has cultivated contemporary cuisine at Grasing’s Coastal Cuisine and
Grasing’s Coastal Cuisine
Kurt’s Carmel Chop House. Featuring an eclectic menu that incorporates sustainable seafood and fresh ingredients gleaned from California’s
6th & Mission St., Carmel-By-the-Sea
coast and central valley, Grasing’s Coastal Cuisine’s palate pleasing Four Onion Tart is only a sample of the savory dishes that has received
www.grasings.com • (831) 624-6562
rave reviews. The restaurant’s unique rooftop dining complements meals by offering a sprawling view of charming downtown Carmel. Kurt is also the proprietor of Kurt’s Carmel Chop House with partner and fellow chef, Narsai David. Carmel Chop House offers full-flavored prime steaks, chops, pastas, and fresh seafood, including their signature Bone-In Rib Eye Steak, all paired with the harvest of the central coast. Visit either restaurant where you can choose from award-winning wine lists and classic cocktails.
Kurt’s Carmel Chop House 5th & San Carlos St., Carmel-By-the-Sea
(831) 625-1199
Irreplaceable Soul BY Michelle Oles Most people frequent certain places because of the feelings experienced while visiting, whether it’s for the excitement in the circulating chatter, or the romance in the dimmed flicker of table-side candles. For Casanova, “Carmel’s Most Romantic Restaurant,” the regulars come for the quaint ambiance, unparalleled food and wine selections, but most importantly, for John.
TRIBUTE
John Lombardo was a patron of the music industry and was tired of the life of taillights and boundless nights. He sought a simpler lifestyle, the kind with “one plate, one fork, and one glass.” So John fled L.A. and started a new chapter in Carmel. Per a music buddy’s advice, John sauntered into Casanova hoping to find an avocation. John and Casanova owner, Gaston Georis, instantly related on various levels; they both had been involved in music, and they both had thrifty mothers.“ Both his mother and mine were so frugal that they kept the protective plastic on the lampshade,” recounts Gaston. John returned daily, dressed in his suit, and began fraternizing with the clientele. Casanova never had a greeter before; it wasn’t a position that existed. However, John magically created the role, using his strapping appearance and charisma to charm his way into everyone’s hearts. Technically not an employee, John worked for pasta, which was a love-hate relationship. Gaston recalls John always struggling between two things: his love for pasta and his desire to one day fit back into his Nehru suit. John took pride in his chiseled Italian looks and thick gray hair, using both to flirt with the ladies. If John saw a group of women out for a girls’ night, he’d banter, “I recognize you
from the music biz. You must be a singing group!” They’d always giggle at his flattery, egos boosted. John always circled the dining room with an endearing comment for everyone.
never missed an opportunity to flirt with John. He would always give her soup and a kiss on the cheek, and in return she brought him books full of her personal poems, all of which were inspired by John.
John began receiving gifts, the usual consisting of neckties, scarves, books, or letters. One lady, especially fond of John, sent him a white grand piano from South Africa. John not only formed relationships with the customers of Casanova, but he also bonded with the less fortunate passersby who would fantasize through the restaurant window. John was always sure to rush to the kitchen, wrap a bowl of soup in a paper bag, and run it out to them. One elderly lady, who frequently lingered near the restaurant,
John Lombardo’s presence is thoroughly missed; he’s left shoes that can never be filled. Regulars of Casanova told Gaston that they need a little more time before they can return to the restaurant. It’s too hard to not be greeted by that smiling face. John’s position never existed previously, and it may never exist again. “You don’t replace John Lombardo,” claims Gaston. “John came mysteriously, elegantly into our lives, and he departed equally.” °
PERSONA
The Well-Rounded Racer BY Elizabeth Hermens PHOTOGRAPHY BY D.M. TROUTMAN
Though driving for hours in a 130-degree car is tough, the politics can be even hotter.
restaurant, among others. Though driving for hours in a 130-degree car is tough, the politics can be even hotter. Phinny is prepared, though, by years of experience in equally scorching kitchens— double entendre intended.
At 19 years old, Ryan Phinny is unconsciously retro. A high school job at Pacific Tweed gave him a sharp fashion sense and penchant for fine suits, while most men his age couldn’t tell the difference between a French and Italian cut. And, he does business the old-fashioned way, the way his father taught him.
PERSONA
Growing up, dad, Pat, ran numerous restaurants, at one point claiming he “Couldn’t count them all.” Phinny paid attention, not only expanding his adolescent palate to pâté and cornichons, but also learning how to network, manage, and delegate. As a result, he has a savvy hand in several pies. First and foremost is his racing career. His parents’ deck is a testament to Phinny’s early start in pedal cars, and everyone remembers how he would drive his child-sized Porsches, pushing their limits. It came as no surprise when he started racing go-karts, or when at just 16 years old, he moved on to Formula BMW. After a respectable season, and a hiatus in 2007 due to a Baja 1000 training injury, he moved on to Matt Connolly Motorsports. Today, he’s competing in the Grand-Am Rolex GT Series, which is sponsored by his parents’ latest
His focus on school was often sidelined by his growing career. Phinny remembers the math teacher who turned his performance around in middle school, simply by relating the equations to racing. He graduated from Carmel High in 2008, where “[He] might hold the record for most missed days” due to racing events. However, that hasn’t stopped him from starting a successful event promotions and management company. The contacts made in racing, and in the restaurant business, have proved invaluable. Car companies have provided sleek vehicles in exchange for event publicity, and beverage companies have backed him on a reputation vouched for by members of the restaurant ownership association. His ventures in large events, such as the upcoming Santa Barbara Oktoberfest, are tailed by the excellent reputation that he has built with promotional parties. This isn’t to say that his life has been completely taken over by his two jobs, though he does work every day of the week. You can often find him relaxing at the beach outside his rented home in Santa Barbara, or when he’s in town, Carmel Beach. For the infrequent meals in, he’ll spend an hour or three whipping up a gourmet meal. Incredulous at his own accomplishment in the kitchen, he modestly claims to have “learned mostly through
trial-and-error.” For special occasions, he likes to prepare items out of the ordinary, though his favorite dish is the filet mignon with a sprinkling of bleu cheese and a side of creamed spinach, which is served at the Palm restaurant. An avid fan of cooking shows, though he laments their almost supernatural ability to stir up hunger despite satiation, he has a shy hope to be on one someday. He keeps an eye, not just on nationally syndicated programs, but also on Peninsula shows, in keeping with his personal philosophy about community. If he had more time, he’d love to take a motor home and tour the country, driving from race to race. When asked if that might be in his plans come retirement, however, the question becomes moot. People like Phinny don’t stop – not even for the finish line. “I thought, ‘If I could make a living partying’…” Phinny concludes with a smile in his voice. °
The Plight of SPCA for Monterey County BY Andrea Stuart PHOTOGRAPHY BY Rachel Schwarz Animal lovers run rampant in Monterey County. Proof of this is found in seaside stables, ranches, pet-friendly restaurants and stores, and horseback travelers abound. Domestic pets, livestock, and wild animals are a rich part of the Peninsula’s ecosystem. The SPCA for Monterey County is the only non-profit, donor-supported organization striving to protect each animal segment, which necessitates comprehensive programs and an ever-expanding budget. Yet, even with a $4.5 million budget, the SPCA seems to be outgrowing its britches. Formed in 1905, the SPCA has come a long way, boasting 250 active volunteers, 50 employees, and over 200 acres of land. Sherrie McCullough, Chairman of the Board of the SPCA for Monterey County, has seen the organization grow from a wilted flower into a blossoming bud. She credits much of this improvement to Executive Director, Gary Tiscornia, and the SPCA’s management team, which have not only turned the SPCA into a thriving humane society, but have bridged the gap between “rival” animal organizations for the betterment of its beneficiaries, through the Asilomar Accords.
COMMUNITY
“Our SPCA has virtually no limits,” said McCullough. “We deal with pet abandonment, abuse, and neglect. We rescue and rehabilitate wildlife, and most importantly, we educate the public about the animals in their community.” McCullough’s role is to share her passion and the SPCA’s story with potential donors and members of the public. Through her lifelong appreciation for nature and its inhabitants, she continues to put in as many hours as are needed to keep the organization afloat during these trying times. The SPCA is the area’s only organization with humane investigators with law enforcement authority.
These individuals specialize in investigating cruelty cases, correcting issues, and educating the offenders. “The SPCA was called to Michael Vick’s case to assist in evaluating his dogs. We brought back three of them, including Red,” said McCullough. “Red is the sweetest dog. He has become so calm that our behaviorist often uses him to evaluate aggression in other dogs.” Numerous fundraisers assist the SPCA in supporting its programs. The annual Wild Celebration, held at Holman Ranch, raises money for the SPCA’s Wildlife Center for orphaned and injured wildlife. The fundraiser’s primary auction item, the release of great horned owls back into the wild, has earned bids as high as $17,000. Their two other events include the Telethon, a four-hour televised adopt-athon, and the Wag n’ Walk, a Relay for Life-type event for pets. “Right now we are in dire need of homes for deserving animals, particularly the SPCA’s horses,” said McCullough. Horses require a great deal of care, and McCullough knows this well. As the owner of a Palomino named Pikachu, McCullough sympathizes with the plight affecting horses in Monterey County now. Severe economic decline has forced some horse owners to surrender their companions, while other horses have been seized due to neglect. The SPCA used to receive about five horses annually. In 2008 they received 28. More are expected by the end of 2009. Rescuing them is a huge undertaking for the organization. “We can only do for the community, what the community is willing to support,” McCullough shared. “Someday, we hope there is no need for our SPCA.” ° The SPCA for Monterey County is always in need of help. To volunteer, donate, or learn more visit www.spcamc.org.
Carmel’s Goodwill Ambassador BY Andrea Stuart PHOTOGRAPHY BY D.M. TROUTMAN AND Rachel Schwarz
PERSONA
PERSONA
Walking with me to a window table at Carmel Valley’s Wagon Wheel restaurant, Robbie Newman, All-Around Waterman of the Sunshine Surfabout in Carmel, and third-generation Carmel High graduate, speaks in a surfer-syllabic dialect as he explains what it was like growing up as an atypical valley boy on the peninsula: catching swells, avoiding stagnation, and maintaining a balance between the physical and spiritual worlds. An avid surfer, Newman is a member of On the Beach surf team in Monterey, led by team manager, Kelly Sorensen. Newman formed a close bond with the ocean as a wee tot, learning its language and challenging its breakers. He was 11 when he earned his first board, a polyester resin surfboard, having spent the prior year maneuvering a seven-foot six-inch foam surfboard.
“I would wait for the waves to calm so I could paddle out in-between them.” Newman tells the story of his experiences on the foam rider: A little kid holding onto an “oversized boogie board,” cursing his dad as the waves tumbled over him. “But, it instilled fundamentals in me.” At that time, Newman also began developing carpentry skills. His dad taught him to fix surfboards; repairing broken noses and replacing missing fins. Those skills come in especially handy now that he works for Healy Construction, though his aspirations have been diverse. “When I was really young, I wanted to be a bucking bronco,” Newman laughs and sheepishly hangs his head. “Actually, I always wanted to emulate my grandfather, Henry Newman, for his courage during WWII, and for his ability to work and play hard.” And, play hard Newman has done. Wilderness horse pack trips were common Newman family extracurriculars. One trip in the Cowboy State brings a grin to his face. After a “ridiculous” ride along terrain that provided intense elevation changes, a guide frightened campers by shredding sheets as though a bear had done it. Newman’s dad spent hours calming campers. Several days later, as each tent snuggled around the campfire, a booming “whack!” echoed. Emerging from their tents, campers learned that a bear had gone for a foal, and the horse’s mother had heroically cracked the bear in the head with her hooves, saving her foal’s life. “Never cry ‘wolf’ in the wilderness. Thank goodness for the Filly,” says Newman. Life has taken Newman on a number of similar adventures that have fostered physical, mental, and spiritual growth. At 15, he went on a Kenyan safari where he said that driving through the shanties and quarantined villages outside of
Nairobi was particularly heavy. “Life is so precious. It’s fleeting. We tend to forget that in our society,” he says. Newman later spent time in Hawaii with the best surfers from around the world. Although he stopped competing for a living, his surf adventures and culture curiosity continued to take him around the world to Portugal, Spain, South Africa, Indonesia, Costa Rica, Fiji, and Mexico. He thrives on engaging in open discussions with locals, sharing his perspective of America and disproving stereotypes associated with Americans. Newman now divides his time between hanging ten, work, and Kung Fu. He focuses on energy work, especially obtaining qigong (chi-gong) where he puts energy into his body to promote healing. “I aspire to be able to move with grace and power like my grandmaster, Doc Fai Wong,” says Newman. “Currently, I‘m helping my teacher Sifu Marquez open his school where I will be assisting with classes. One day I hope to have my own school.” Newman would also like to study Chinese medicine, particularly acupuncture and Qi Kung. “I have fulfilled the prerequisites with my degree in biology from UC Santa Cruz,” says Newman about what his future holds. Newman, donning the soot-encrusted fingernails of a laborer, week-old scruff, and crystal blue eyes with reflections like the shores of Lanikai Beach, also plans to remain an unofficial goodwill ambassador for the United States. “I’ve always felt that if other countries I visit can see one American in a positive light, it will help reform their negative opinions,” Newman concludes. °
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PERSONA
Diamond in the Rough BY Jeanne Johnston PHOTOGRAPHY BY Rachel Schwarz
Each year…Cayen would select a destination and join the ranks of “Where’s Waldo?” never lingering in any one location for too long. At age six, he negotiated with a shop owner for a television of his very own for his bedroom entertainment. At age 13, he started developing his construction talents, which allowed him to satisfy his curiosity of neighboring cities. Working on small construction jobs while he continued his high school education, Cayen reinforced his “work to live, versus live to work” attitude.
PERSONA
It comes as no surprise that Michael Cayen, an overachieving, kind-hearted, world traveler who is able to speak at a speed of approximately 650 words per minute, has found solace in Carmel-by-the-Sea. Co-owner of Cayen Jeweler’s, Cayen has managed to comb nearly every continent of the world. His curiosity of cultures and lifestyles spawned at a young age during a time when domestic changes sent his mother and her three boys packing into the Rocky Mountains to live close to Grandma Clara. This was a life-altering situation for the Canadian born 12-year-old, who was reared on the beaches of Vancouver, British Columbia and who owned his first catamaran at the age of 10. Said Cayen of his former beach bubble lifestyle, “The day I stepped off the aircraft in Fernie, Snow Valley B.C., in six feet of snow, was the day I recognized that there was an entire world out there for me to investigate and conquer.” Cayen, a middle child, learned to barter for upgrades in his weekly allowance, which only accelerated his determination and his “can-do” prophecy.
Cayen purchased his first home at 18, which was to be his “project.” From that point, he allowed his creative eye to lead him to real estate acquisitions that he enhanced and sold for the sole purpose of financing his investigative journeys. Each year, when the blustery B.C. winter arrived, Cayen would select a destination and join the ranks of “Where’s Waldo?” never lingering in any one location for too long. Sadly, at the age of 21, a severe automobile accident slowed Cayen’s excursions. During the course of his rehabilitation, his lust for travel and his destinations became more sophisticated. He broadened his scale of adventures and began studying and collecting gemstones from each locale he visited. Replicating his collection of gemstones was also in his collection of acquaintances. Cayen’s gregarious personality was an open invitation to travelers. Many of those strangers would metamorphose into friendships during the course of a conversation or an evening cocktail. One of those encounters encouraged his visit to Carmelby-the-Sea. During this trip, Cayen, who was enroute to Central America by way of Mexico, met up with Charles, a colorful Carmel resident. They exchanged business cards, and bid each other farewell. But Charles’ enticing invitation to
visit the Monterey Peninsula weighed heavy. So, with an about-face, Cayen elected to surprise his new best friend, Charles. That invitation was nearly 10 years ago. Carmel-bythe-Sea is the only destination where Cayen has remained for longer than two weeks. This magical spot, in addition to a beautiful Brazilian girl named Soraya, captured his heart. Cayen’s lofty ambitions and his chronicled construction talents have established him locally. Cayen Jeweler’s, a wedding gift to his wife Soraya, recently celebrated its 7th anniversary. Cayen now channels his non-stop energy into his personal real estate investments, in addition to helping friends and business associates with their projects. He is infamously generous with both his time and his spirit, involved with several festivities surrounding the Pebble Beach Concours d’Elegance. He has reestablished his interest in collecting automobiles and is diligently working on his Ferrari acquisitions. At the end of our visit, Cayen shared some correspondence that he wrote to his Grandmother when he was just six years old, which sums up his personality perfectly. It read: Dear GrandmaHope you are good. I just bought a television and now I am saving up for a car. Love, Michael°
Photo Direction: Richard Perez-Pacheco Make-up & Hair: Meaghan Hall Shot on Location: Cayne Jewelers
Smile! It can light up a room and warm the heart. The memory of a beautiful smile lasts forever. Dr. Jeanette Kern helps people from all over the Peninsula improve the health and appearance of their teeth. Dr. Kern is an expert dentist who has completed post-doctoral training in cosmetic and restorative dentistry. She is a compassionate practitioner with 25 years of experience and a commitment to community service. At Dr. Kern’s office you’re treated like a VIP. To make visits especially comfortable, Dr. Kern designed a zen-inspired office space with creature comforts like paraffin hand dip and entertainment systems. New patients are welcome, and smile consultations are always complimentary. Schedule by calling (831) 372-8011 or at www.jkerndds.com.
Jeanette Kern, DDS 660 Camino Aguajito Suite 201, Monterey
(831) 372-8011 www.jkerndds.com
The Cannery Row Renaissance BY Andrea Stuart PHOTOGRAPHY BY ROBERT JESSE
PERSPECTIVE Stretching along Monterey’s National Marine Sanctuary, Cannery Row is a cultural prism made from the reflections of those who migrated to the area prior to its revitalization during the 1970s. Once a prosperous industrial canning community that attracted immigrants from around the world, Cannery Row is home to an assemblage of generations. These generations maintain their pioneer spirits, continuing to create opportunities that allow them to thrive in this picturesque seaside community. The Row’s proximity to the fertile Monterey Bay, and its compelling
history, offer an ideal location for new and expanding businesses that both visitors and locals can appreciate. “Cannery Row draws four million visitors a year,” said Ted Balestreri, CEO of the Cannery Row Company. “There is literally something for everyone.” Cannery Row is the number one destination on the Central Coast, according to City statistics, combining opulence and elemental experiences ideal for a daytripper’s rendezvous or an extended vacation.
Luxury resorts such as the Monterey Plaza Hotel and Spa and The InterContinental Clement Monterey Hotel, as well as small luxury hotels such as the Spindrift Inn and the Monterey Bay Inn, offer overnight guests prime accommodations that literally press into the Pacific Ocean. The Monterey Plaza Hotel and Spa was honored with a 2009 Mobil Four-Star Award by Mobil Travel Guide—an award earned only by meeting or exceeding the rigorous parameters set by the travel rating company—ranking it as one of
PERSPECTIVE the country’s finest establishments, and proving that Monterey is home to a new generation of vacation spoils. The Spindrift Inn was listed as one of the Top 10 Coastal Hotels by Departures Magazine, and the InterContinental The Clement Monterey Hotel has redefined Cannery Row with its vintage design and grand presence.
Night owls and insomniacs appreciate the Row’s booming nightlife from jazz, blues, rock, and pop clubs, to billiards, IMAX movies, and evening lounges where guests can sit fireside with a cocktail. Daytime hours turn Cannery Row into a seaside playground where visitors walk the beaches, take in shows and events, dine at hotspots such as The Sardine Factory, and shop until they drop.
The variety of activities on Cannery Row offers a perennial experience equally as impressive as its hospitality.
From the Monterey Bay Aquarium and Scheid Vineyards Wine Lounge, to restaurants for every palate, nightlife
activities, and a number of luxury hotels that kiss the seashore, Cannery Row is the Peninsula’s city within a city that never sleeps. Proprietors of Cannery Row agree that this is the Central Coast Mecca for culture and entertainment. Sisters and Co-Owners of SLB Women’s Clothing, Lisa Bianchi and Sophia Bianchi-Jorgenson, have found that the Row is the perfect place for their upscale boutique. “This area is well-renowned and it gets a lot of traffic.
Now, Cannery Row offers more than any other nearby area in terms of variety. We carry chic and diverse styles that the clientele on Cannery Row seem to appreciate.” “We moved our store from Carmel, where we operated for seven years,” said David Alcala, Owner of Sand to Glass. “Since making the move, we’ve almost tripled business from Carmel. We are able to be open in the evenings. We’ve built a niche here on the Row.” David and his wife Claudia believe the unique pieces offered in their gallery
are valued by the public due to the immense and diverse traffic flow. Co-Owners of Z Folio Gallery, Michael Mendizza and his wife Zdena Jiroutova, who immigrated from behind the Iron Curtain where she was born, opened a second location on Cannery Row. “I taught scuba diving off of Cannery Row 25 years ago, so I’ve known the history and strong character of the area,” said Mendizza. “Now that it’s been reinvented, it drives a strong retail environment
that attracts literally millions of visitors. That’s why we decided to open a second store here, to complement our Solvang location. We were considering other locations such as the Bahamas, but we went with Cannery Row because it’s about location, location, location.” Cannery Row exists organically, and its juxtaposition to the amenities brought in by the new denizens of the Row has created a marriage of simplicity and extravagance. Welcome home.
SLB WOMEN’S CLOTHING 750 Cannery Row, Ste. 108, Monterey Intercontinental The Clement Monterey Hotel
(831) 372-8000 • Open Daily 10-6
PERSONA
Imported Italian Panzuto BY Jeanne Johnston PHOTOGRAPHY BY Robert jesse
The union between Panzuto and Ristorante Cantinetta Luca is as comfortable as prosciutto with melon.
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they established work visas. He attributes both his infatuation with food and his entrepreneurial aspirations to his “mamma.”
Touring up and down the narrow streets on his Vespa in the quaint hamlet of Carmel-by-the-Sea, one would think a film crew followed Giuseppe Panzuto, an undeniably Italian young man, replicating a scene out of Roman Holiday. With a surname that sounds as if it might be displayed between the cured meats on Luca’s affettati misti, Giuseppe Panzuto is as authentic as Illy coffee and burrata cheese. It is only when one is able to spend some time with Panzuto, translating his romantic Italish, that one recognizes that his boyish looks and playful curiosity are most definitely a mask for his soulful spirit. The union between Luca’s general manager, Panzuto, and the Italian Ristorante Cantinetta Luca itself, is as comfortable as prosciutto with melon. The youngest of three children from a blue collar family in Naples, Italy, Panzuto was raised in his mother’s kitchen and explains “that she was prideful with both her food and her hospitality,” allowing perfect strangers into their home while
Enterprising and headstrong at a very young age, a six-year-old Panzuto offered his muscle to the courtyard delicatessen owner, Antonio, by carrying out groceries for the elderly clientele. In exchange for his labors he was rewarded with gel candies at the end of each day. Only when Antonio eliminated the candy compensation did Panzuto elect to settle their differences on his own terms. The smallest of a courtyard gang consisting of three members, Panzuto was able to glissade through the barred windows after hours and gain entry to the deli in order to even the score with Antonio. Once inside, he and his friends feasted on small salame sausages named cacciatorini from the neighboring city of Orvieto, and on a wheel of parmiggiano reggiano almost weekly. To an Italian child, this epicurean decadence was far superior to gel candies. Sadly, Panzuto’s courtyard caper was brought to a swift halt when Antonio became convinced that his deli must be suffering from “rat infestations,” and screen barriers were installed. Simple math would imply that carrying on with the original agreement of confections as payment for child labor may have better served Antonio. Panzuto identifies that friends, family, and Italian traditions will always be incorporated into his professional life. He not only enjoys, but embraces the family atmosphere that coincides with working in hotels, restaurants, and bars. With his family-friendly aptitude, he opened his first café in Naples, Il Cenito, at the age of 19,
which primed him for his journey to the United States. As he chased his American Dream, there were times that living on the street was the only viable option, and a 39-cent candy bar was his sustenance for that day. He applauds his faith, tenacity, and a Jewish haberdasher named Mike for his first big break in New York. When all seemed bleak, Panzuto was offered a Captain’s position at Il Mulino, on the East side. With a dollar in his pocket, the prerequisite of a dark jacket and bow tie uniform seemed impractical. But, off he went to Queens to educate himself on bow ties, which is where he encountered Mike, the owner of a “formal wear for rent” store front. Mike recognized Panzuto’s soulful demeanor and equipped him with a dark jacket and bow tie with the promise of postponed payment. From that day on, Panzuto has been nonstop and no longer wears “someone else’s clothing.” At the close of our visit, and several lattes later, his responses to my final questions came as no surprise. What would you like to accomplish or achieve in your life? “A loving marriage and growing grapes.” What brings you joy or what are your happiest times? “Jumping behind the pizza bar at Luca to make a heart-shaped margherita pizza for the love of my life, Jennifer.” Undeniably Italian!° Photo Direction: Make-up & Hair: Shot on Location:
Richard Perez-Pacheco Meaghan Hall Cantinetta Luca
On the Waves of Transition
COLUMN
by Dan Cort The ebbs and flows of life are as natural as the undercurrent of the ocean. They stir up the contents, stimulate growth, and without them, life would stagnate. I have witnessed the tides of 65° Magazine from its first days on the Peninsula, and I have enjoyed watching the publication’s metamorphosis, expanding into San Francisco and blending each area’s culture with relevant topics and community spirit. I admire the publisher’s interest in championing each area’s business and recreational characters. It’s this support of our local communities and to the coastal/Bay Area businesses that bolster my fondness of 65° Magazine. In fact, recent reflections on the publication’s evolution reminded me of my own progress. It occurred to me this week, standing in the Denver airport after I delivered my son to college, that transition is occurring to me not only as someone who has served my community, but also as a father. I am proud of my accomplishments as former mayor of Pacific Grove. I have helped reorganize the city operations, saving millions of dollars; advanced with green initiatives on the local and state levels to preserve a healthy environment and promote eco-tourism—my wife Beth and I started Trees for PG, in which we have planted over 3,000 trees throughout the city; implemented the PG Farmer’s Market; provided public-private partnerships to save the PG Museum of Natural History; facilitated the new reservoir project; and maintained funding for many of our traditional city events. But, I have also successfully raised well-rounded children who are going on to find their own niches in life, and I am happy for these transformations that life is bringing. I can now take a more quiescent position; concentrating on my family, of whom I am proud, and working from the roots rather than at the forefront on a myriad of community projects, including maintaining my position on the Ocean Council of Oceana, an organization dedicated to protecting our world’s oceans. Currently, I’m busy with the release of my new book, Downtown Turnaround. The completion of which is an example of how I plan to share my knowledge and continue to make a positive impact on the community I love. The overall support from both the City Council and the community has been overwhelming. I return to the private sector, which offers my family security, and offers me the personal freedom to focus on my book, and create a new paradigm for my life. It is with this new endeavor that I know the current of my life will carry me in the right direction. °
Photography by HEMALI ACHARYA hemaliphotography.com • 415-513-8066
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57° DEPARTMENTS
PERSONA
Sleepless in San Francisco
BY Andrea Stuart
A Work of Art, Inherited
BY Kristin A. Smith
“5 OF THE BEST” featuring Mandarin Oriental, San Francisco; Meadowood; Bernardus; Post Ranch Inn & Cavallo Point Lodge
STAY
Mandarin Oriental: Viewing the Best
BY Michael Cervin
COVER Photography: KEVIN JAMES THOMAS, REPRESENTED BY WHITE CROSS, 818-880-1026 Photo Direction: RICHARD PEREZ-PACHECO Make-up & Hair: Monique Ford Stylist : Konrad Janus Location: Mandarin Oriental, San Francisco
SCENE
Photography by CHRISTINE MURO
SCENE MANDARIN ORIENTAL HOTEL, SAN FRANCISCO
“5 OF THE BEST” featuring Mandarin Oriental, San Francisco; Meadowood; Bernardus; Post Ranch Inn & Cavallo Point Lodge
Sleepless in San Francisco BY Andrea Stuart PHOTOGRAPHY BY KEVIN JAMES THOMAS
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I do not sit well. I’m very fidgety. And I stay up late. Me and anything before 9:00 a.m., especially, don’t get along. Although food was a big part of her life, Lauren never had aspirations for chef-dom. She grew up as many American girls did, playing with Barbie, collecting Cabbage Patch Kids, and practicing ballet. Less common were the classes she took in high school, which included photography, graphic design, and aerospace engineering. Lauren also swam on the school team. Alas, rising before the sun rose on a frigid New York morning to be at Brooklyn Technical School by 8:00 a.m.—after a 45-minute subway ride—was not her idea of fun. Lauren would smack the snooze button “like 16 times” before her mother trudged into the room mumbling, “It’s 25-degrees outside, wear layers.”
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Growing up in New York City, the City that Never Sleeps, Executive Chef at Absinthe Restaurant, Jamie Lauren, has yet to curb her pseudoinsomnia. A self-professed late-nighter who sports a Monterey Bay Aquarium-inspired jellyfish sleeve tattoo on her right arm and an orchid on the other, Lauren is a petite, modern day vampiress thriving on a no-rest-for-the-weary lifestyle. Lauren’s tongue is a fine-tuned palate of taste sensors thanks to the plethora of fine restaurants she was exposed to when she was young. On other occasions, Lauren could be found helping her mother prepare chicken cutlets, or winding her fingers through a bowl of soggy meatloaf. Though, not all of her childhood dining experiences provided “positive” inspiration. “One time, Mom found a recipe for Indian Lasagna. It was one of the worst things I’ve eaten in my life,” Lauren recalls. “Pasta layered with curry, lamb and cheese, and I think there was yogurt involved,” Lauren squishes her face and laughs. “I still make fun of her for that.”
Lauren’s saving grace during those earlier years was summertime at camp. Able to dig her hands into a variety of projects and activities, Lauren became a certified Life Guard, took jewelry classes, made pottery, and engaged in anything else that allowed her to keep moving. “I do not sit well. I’m very fidgety,” Lauren clasps and unclasps her hands, wriggling in her seat. She laughs, “And I stay up late. Me and anything before 9:00 a.m., especially, don’t get along. The kitchen staff knows not to talk to me until 10:00 a.m.” After high school, Lauren, who went through phases of wanting to be an actress and a writer, attended University of Massachusetts with a creative writing and journalism major where she said sharing a classroom with 300-400 other students was not her idea of education. Yet, she decided to stay in town that first summer, taking a job at a Latin American grill. However, lacking in customer service savvy, she was quickly moved from the register to prep cook in the “dungeon”
where she grew her skills. Within months she became a line cook and night supervisor. Lauren’s flame for cooking was officially ignited. Lauren left UMASS and attended the Culinary Institute of America (CIA), which she says was the first time she took anything seriously. After graduating, she began working in various kitchens between France and New York, before moving to San Francisco seven years ago. “I haven’t traveled much recently, but my favorite city is Paris,” says Lauren. “I love the ingredients in France because it’s all about Farm at the Table: Chickens run around, and when you get them their heads and feet are still attached. No processing.” Earlier this year, Lauren worked a demo at the Pebble Beach Food and Wine event with fellow chef, Stefan Richter. “I was so hung over. We started drinking wine at noon on Saturday, and went until 3:00 a.m. Then we had to be up at 9:00 a.m. on Sunday,” Lauren recalls through chuckles. “You get a group of chefs together and give them alcohol and this is what they do.” The future is wide open for Lauren, as she prepares to write a cookbook for Absinthe, expected out sometime next year. Meanwhile, the 31-year-old chef extraordinaire plans to keep busy with work and pleasure, remaining on the lookout for a slice of pizza or a hot dog that rivals that of her hometown.°
Photo Direction: Make-up & Hair: Stylist: Wardrobe: Shot on Location:
Richard Perez-Pacheco Monique Ford Konrad Janus Saks Fifth Avenue Mandarin Oriental & Absinthe Restaurant
STAY
Mandarin Oriental: Viewing the Best BY Michael Cervin COVER PHOTO BY Hemali Acharya
In 1986, when Ronald Reagan was President, the first Staples opened on the East Coast, and on the West Coast in San Francisco, the Giants finished third in the National League West, and the 49ers finished first in their division. In the financial district, a new high-rise was banking on making a financial killing by having condos on the 37th through the 48th floor of their new mixed-use building on Sansome Street—the third tallest building in the city. But the financing took a nosedive, and the Mandarin Oriental hotel chain seized the opportunity to assume ownership.
Condos would be out and a decidedly different kind of hotel would occupy the top 11 floors. Today, the Mandarin Oriental San Francisco is one of the more unique properties in a city pregnant with hotels. “Luxury-boutique” are words leaning towards superfluous, and are used primarily to market a hotel, wine, chocolate, clothing store or what have you. In a world of increasingly myopic language, however, they just so happen to be expansive enough to best describe the Mandarin Oriental.
The entrance to the Mandarin Oriental is nearly hidden, pushed back from the street and, besides the banner with its logo of a splayed out fan, if you didn’t see the porter in the red coat and cap standing dutifully outside, you might miss the place entirely. As you’d rightly expect, the staff exudes professionalism and courtesy; a level of excellence bred in part by employees who have been with the hotel since its inception. The modest, slightly curved lobby opens to the MO Bar, a casual gathering spot for drinks and light fare. The MO Bar’s rustic dark woods are embedded with subtle
STAY bursts of oranges and reds, and the occasional Asian print, which visually balances out the deeper notes of the décor. Silks, a Mobile Four-Star rated restaurant that presents winemaker dinners and special tastings, and located on the second floor, has the distinct feel of walking into a 1930’s ocean liner: floor-to-ceiling wood paneling, compact and nearly truncated elegance, it’s simple and refined. Hand painted silk chandeliers feather down from the ceiling, creating a soft glow to complement any meal. The interior textiles and colors are said to loosely suggest the journeys of Marco Polo in the 13th century.
From there, it’s straight up, past copious redundant offices before you reach your room. It will take you exactly 50 seconds to reach the 48th floor and once there, you might notice a slight swaying. It’s disconcerting at first (you can’t help but think of earthquakes), but within moments, you forget about it. Momentarily a teapot of green tea and almond cookies will be delivered to your room to enjoy, as you are nearly speechless at the jaw-dropping views. All the floors have, as you would expect, unobstructed vistas of the requisite San Francisco landmarks: Coit
Tower, the Transamerica building, the Golden Gate Bridge, Alcatraz, Fisherman’s Warf, Sausalito, and the occasional rooftop garden. It’s reminiscent of New York, and the beauty of this height is the detail you can only see from this vantage point. “It’s our strongest feature,” says Michele Loane, Director of Marketing and Sales for the Mandarin Oriental, of the nearly indescribable views. “Wow, I’m way up in the clouds,” is the remark she constantly hears from guests, many of whom return to the hotel and stay in the exact
STAY same room. Each room is equipped with binoculars which afford better views of kayakers, pedestrians, and architectural details of buildings, which are often overlooked while at street level. Guest rooms hint at autumnal tones; oranges, ochre, golden walls and bamboo floors. There’s a spaciousness even to the smaller rooms, a nod to their former iteration as condos. “The rooms are feng shui proper, they were initially designed that way,” says Loane. And yes it matters. If you didn’t know better, upon entering any guest room,
you’ll feel like you’re walking into a home, and if only for a night or two, you are. The bathrooms, replete with marble floors, walls and showers, have bathtubs strategically positioned to look out over the city. An evening bath allows you to ponder the Golden Gate as the headlights of the cars begin to illuminate to an alabaster white as twilight expands into nighttime. As if designed by Hollywood, the sun sets in a blaze of amber hues behind the famous bridge, acquiescing to the grey fog that creeps into the City.
“The city takes on a sexy, vibrant glow about it,” Loane suggests. It is a wonder to behold and you may question why you should leave your room at all. The views are indeed compelling and it’s hard to pull yourself away. If you do, the Mandarin Oriental is ideally situated. Chinatown is a mere five blocks away. Bypass the homogenous coffee outlets and head to Café Madeleine two blocks down on California Street for decadent pastries, tarts, cakes and coffee housed in a decidedly Parisian environment. The Transamerica building provides
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a quick respite—a five-minute walk, which has a redwood park smack dab in the middle of the city. Mature redwood trees compete for height with the building. Verdant ferns, rocks blanketed with moss, and a water feature will rejuvenate your body and soul so you can meander through the city, seeking the next discovery. Once finished, you’ll find comfort back in the unconventional Mandarin Oriental. “It’s small and intimate, people come and go and there’s not a lot of fanfare,” Loane says. With only 158 rooms
covering 11 floors, you rarely see many people. And since the offices have a separate entry and elevator banks, you forget that the entire building isn’t yours. Though the Mandarin doesn’t have a spa on site, they have partnered with Burke-Williams to provide spa services and in-room massages. Four meeting rooms and a business office round out the offerings. Partnering also reaches new heights with the Mandarin Oriental’s relationship with Airship Ventures, which offers a unique package of hour-long zeppelin rides above San Francisco. One of only three zeppelins operating in the world—the only one
in the States—this approaches a once in a lifetime chance to soar higher than your room. The beauty of the Mandarin Oriental may be in the impeccable service, the accolades from respected travel publications such as Conde Nast and Travel+Leisure, or you may find the proximity and walkability to many San Francisco sights ideal. But the bottom line is the height. The Mandarin Oriental allows you to literally expand your horizons, to see farther than you thought possible, and for a while, the world is yours.°
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A Work of Art, Inherited BY Kristin A. Smith PHOTOGRAPHY BY Hemali Acharya At the Academy of Art University, the Office of the President is lined with posters marking the history of the school. In one, Elisa Stephens stands next to Oscar de la Renta. They are both smiling and looking at the camera. It’s unclear if the picture is photo-shopped or if the two are actually standing that close. But once you meet Stephens, you’d have no trouble believing that she would stand cheek to cheek with anyone. Stephens is surprisingly warm and open. She is not one to sit behind a heavy maple desk, overlooking the college like a god. Instead, when she steps off the elevator in her khaki pants and black shirt, she greets me like I am a long-lost cousin who has stumbled into her house for dinner. Without pausing, she wraps her arms around me in a big hug, rocking slightly back and forth and apologizes for her tardiness. “I am so sorry,” she coos. And it’s clear she means it. “I’ll make it up to you. Let’s go to lunch.” With that, we walk toward the elevator—the only one that goes up to her sixth floor office. On the fourth floor, the doors open and a group of students step in. They have the look of art school kids, with hand-made jewelry and tattooed arms. One is carrying a portfolio; another has a
The Academy of Art University is a living, breathing entity. It has a tremendous life of its own.
in many ways, she is the mayor of New Montgomery Street; and as anyone knows, the mayor is comfortable anywhere in her city.
roll of fabric sticking out of her bag. The President moves over to let more students in. None of them even blink at Stephens. Perhaps it’s because seeing the president around campus is a usual site, or perhaps it’s because the school has nearly 15,000 students, and Stephens can’t meet them all. We make our way across the street to the Sheraton Palace. “You are going to love it here,” she says, opening the door. “In World War II, they turned it into a dance hall and bands would play here. Can you imagine?” she asks, in awe of a place she has been countless times before.
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Walking into the expansive hall of glass, towed along by Stephens, I can’t help feeling like I am Nick from The Great Gatsby and Stephens is the energetic Daisy, excited to show me her glistening world. She knows nearly everyone, greeting both staff and customers by name. “They are known for their salad with fresh crab. Do you like crab? Oh, it’s delicious,” she says in a single breath. I agree that it sounds good. “She’ll have the salad,” she says, gently touching the waiter’s arm. She points at me and says, “Smart move.” I’m amused that she applauds me for a choice that she suggested. Stephens seems as at home in this great hall as she does in the cramped elevator. Perhaps it’s because
Established in 1929, the Academy of Art University has more than 25,000 alumni. Stephens comes from a long line of San Franciscans and a nearly equally long line of Academy of Art leaders. Her father was Chairman of the Board, her grandfather, a painter, founded the school and her grandmother ran it. A love of the university was ingrained in Stephens early on, but she says there was no expectation for her to take it over. She spent much of her childhood visiting the school with her father and has fond memories of growing up in its corridors. “I remember how much I loved the smell of oil paint. Oil paint and wood.” In high school and college, Stephens took classes at the Academy. She says that she found the school to be more rigorous and challenging than Vassar, where she spent her undergraduate years. “It was more in line with law school. There’s no hiding behind the text. You have to show your work. It kicked my bootie,” she says, laughing. It was her law degree that initially brought Stephens into a leadership role at the college. The president at the time, who was not a family member, asked her to come on board as legal aid for the exponentially growing college. She agreed, and reconnected with the school she fell in love with so many years before. Her father was handed the helm from his father after agreeing to switch his major from dentistry to education; he offered his daughter a similar deal. She still calls on him today for advice. She would have to relinquish her law practice, but he would mentor her in running the school.
“My dad was concerned about me giving up my practice, but he loved his job and saw that I could love it too.” Stephens says that as a teenager she wanted a lot of freedom and often butted heads with her father, but she says that once they started working together they realized how much they thought alike. Melissa Marshall, Vice President of the University agrees. “Her father has charisma and charm. I find she and her dad to be very similar in their manner of being.” Marshall has worked for the Academy for thirty years and knew Elisa when she was a teenager. “I have gotten to see what it’s like to work for a proprietary family. There is a lineage they have of caring about the school. For her it’s not a job, it’s a life.” Despite her jovial nature, it’s clear that Stephens does not take her job lightly. In her tenure, she has added numerous departments, created the online university that draws on students and staff from around the world, and implemented an NCAA athletic program. Stephens says the toughest part of her job is that there are limitless opportunities. “If anything plagues me, it’s too much possibility,” she says. She refers to the school as a being unto itself. “It is a living, breathing entity. It has a tremendous life of its own. It’s not a sapling, it’s a big strong redwood with lots of light that wants water and seeks it.” I mention that the redwoods are native to the area. “Exactly,” she exclaims, looking toward the street, which is filled with large, red Academy of Art signs. “Exactly!”° Photo Direction: Make-up & Hair:
Richard Perez-Pacheco Monique Ford