Yancy Knapp

Hailing from San Diego, Chef Yancy Knapp joined the Treebones Resort team over a decade ago. His culinary education was shaped hands-on from a young age through working in restaurants and staging throughout Europe, developing a deep appreciation for technique, tradition, and the craft of cooking.

At Wild Coast, Yancy’s vision is rooted in traditional Edomae-style sushi, thoughtfully woven together with the seasonal ingredients of Big Sur. From Treebones-grown daikon to locally sourced honey, fruit, and foraged treasures, his omakase celebrates the connection between Japanese tradition and the unique landscape that surrounds Treebones.