About Rex Hale

Executive Chef Rex Hale

From the Farmhouse to Farmers Markets, Rex Hale knows good food begins at home. Trace Rex Hale’s interest in cooking to its roots and you’ll wind up standing in the bustling, heartland of a Missouri farmhouse where his grandmother spent summers cooking for up to 30 people.

Until 2018, Rex worked for LHM Hotels, a hotel company that owns 18 hotels consisting of Doubletrees, Sheratons, Hiltons, Marriot, and few boutique hotels of which the Cheshire Inn is one.

Rex loves his profession. It has taken him around the world and fueled his passion for cooking. His talents in the kitchen brought him early recognition, in 1990 Food & Wine Magazine named Rex among America’s rising culinary stars. The James Beard House selected Rex as a candidate for Best Chef of the Midwest in 1991. He was amongst four top culinary talents including Charlie Trotter for this honor. 

Rex has a resume that reads like a Who’s Who of great restaurants. He was executive chef at Brennan’s in Houston, The American Restaurant in Kansas City, Baby Routh in Dallas, The Cascades Hotel in South Africa, Jumby Bay Island Resort in Antigua, Ojai Valley Inn & Spa and Little Dix Bay Resort in the British Virgin Islands. 

Rex discovered the beauty of Central Coast living while In Ojai. He created “California Coastal Harvest” for the bounty of food and wine available in the Central Coast. At the time Rex also received recognition from the James Beard Foundation. Wine Spectator described Rex’s cuisine as an amalgam of his cooking experiences. “He studies the culture behind the regional foods and incorporates that country’s philosophy into his cooking. Rex shows respect for the seasons and for ingredients yet cooks with a restraint that’s uncommon.”

His skills attract raves not only from diners, but from peers, also. Gourmet Magazine, Bon Appetit and the Wine Spectator all praised Rex’s creations. He was also involved in the PBS series, “Great Chefs of the West.”