Passionfish

The story

Crafted with passion, served with love

A Restaurant Built Around Three Convictions

Since 1997, Passionfish has stood on a quaint corner of Pacific Grove with a clear sense of purpose: sustainable seafood, wine priced for drinking rather than admiring, and the kind of warmth that turns first-time visitors into regulars. Founders Ted and Cindy Walter—both born and raised in Monterey County—opened the restaurant after years of watching the local fishing industry up close. Cindy, the daughter of a fisherman, grew up on the wharfs and understood early on how destructive trawling practices were to the ocean floor. That personal history shaped every sourcing decision the restaurant has made since opening day.

The People Behind the Kitchen

Today, owner Berk Guvenç leads the restaurant with the same spirit the Walters established. Born in Istanbul and raised in California in a family of restaurateurs, he brings both a deep hospitality instinct and a genuine commitment to the restaurant's founding values. Chef Meral Alpay—a pioneer of Turkish fusion cuisine in the Bay Area—brings decades of culinary experience to the kitchen, with a reputation for flavor and innovation that extends well beyond the region. Sous chef Artemio Perez has been part of Passionfish since its earliest days, and is credited with crafting the restaurant's iconic buttermilk biscuits. Floor manager Eugenia Flores, who has held nearly every front-of-house role imaginable over the years, ensures each evening runs with quiet precision.

Sustainable American Cuisine, Seriously Sourced

Passionfish was among the first restaurants to partner with the Monterey Bay Aquarium's Seafood Watch program—Cindy Walter was involved in shaping the program itself, collaborating with scientists and local fishmongers before it became the globally recognized standard it is today. The seasonal menu reflects that commitment directly: small plates and entrées built around sustainably caught fish and locally grown produce from nearby farms. Dishes like smoked trout ceviche and Dungeness crab salad have drawn attention from food media across California. The American cooking here is grounded in place—Monterey County's agricultural abundance means the kitchen can source almost anything it needs, year-round, from producers the team knows personally.

A Wine List Worth the Trip Alone

The wine program is as distinctive as the food. Over 400 bottles—more than half from California—are offered at or near retail prices, a deliberate policy that makes serious wine accessible rather than aspirational. Wine Spectator recognized this approach with its Award of Excellence in 2025, a reflection of both the list's depth and the philosophy behind it. Wine consultant Jannae Lizza helps shape a selection described as "interesting and sustainably produced," and the restaurant's connection to the wine world runs deep: the Walters' daughter is a winemaker at Ryme Cellars, whose bottles appear on the list.

Recognition That Reflects the Mission

Monterey County Weekly named Passionfish the best restaurant in Monterey County in 2024, citing its sustainable seafood commitment, stellar wine list, and service in equal measure. It was also the first restaurant certified "green" by the Monterey County Green Business Program. These aren't incidental honors—they follow directly from choices made in 1997 and maintained through every ownership transition since.