Team - Inn at Dos Brisas

Executive Chef

Zachary Ladwig

Executive Chef Zachary Ladwig leads Texas’ only Forbes five-star restaurant, The Inn at Dos Brisas, with a distinctive style of cooking that highlights fresh, local, and seasonal ingredients. He incorporates these ingredients into the regularly changing five- and ten -course meat and vegetarian menus, that can include dishes such as Barbary Duck with Well Pad Sunchokes and their Sprouts, Barley Stew, and Macerated Prunes; Early Hokkaido Squash prepared in three fashions with Crescenza, Pumpkin Blossoms, P.X., and Steamed Whey; or Monkfish Liver roasted on Binchotan with Matsutake, Pine and Green Apple.

GENERAL MANAGER

Jonathan Cartwright

Jonathan Cartwright serves as General Manager and Innkeeper at The Inn at Dos Brisas. Previously, he served as the long-time General Manager and Executive Chef at the acclaimed White Barn Inn in Kennebunkport, Maine, where he oversaw all food and beverage operations of the restaurant, including daily menu planning, food purchasing and supervision of a 25-person kitchen staff. In addition to his responsibilities at the White Barn Inn, Cartwright also served as Chief Operating Officer of US Hotels New England, part of the familyowned business that owns the White Barn Inn and a collection of six further hospitality properties in New England, the most recent acquisition being the Windham Hill Inn in West Townshend, Vermont

GENERAL MANAGER OF DOS BRISAS FARMS

Dr. Stephen R. King

Dr. Stephen King, General Manager of Dos Brisas Farms, is a native of Fayetteville, Arkansas, where he obtained his B.S. in crop science and an M.S. in plant breeding at the University of Arkansas. Following that, he received a Ph.D. in plant breeding with minors in plant pathology and plant molecular biology at Cornell University in 1994.

GENERAL MANAGER OF DOS BRISAS FARMS

Dr. Stephen R. King

Dr. King worked as a plant breeder in the vegetable industry from 1994-2002 at Seminis, Inc. (formerly Petoseed) in Woodland Hills, CA with a focus on melons and greenhouse cucumbers for the European market. While at Seminis, his specific roles included germplasm development for biotechnology and molecular analysis. Dr. King left the seed industry in 2002 to join the faculty of Texas A&M University, where he served as an Associate Professor in the Department of Horticultural Sciences until 2012. He taught undergraduate and graduate courses, including Vegetable Crop Production, Advanced Plant Breeding, and Molecular and Biological Techniques in Plant Breeding. He also conducted research on watermelon, tomatoes, and other vegetable crops and was faculty advisor for the Howdy Farm, a sustainable farm created and powered by Texas A&M students. In 2003, Dr. King opened Veggie Kings Farm in Millican, Texas, where he and his wife, Tiffany, produced high quality heirloom tomatoes and other vegetables for farmers' markets throughout the Houston and Bryan/College Station areas. Dr. King joined Dos Brisas in late 2015, with the goal of expanding our farming operation, whilst employing his considerable expertise in sustainable farming. In addition to his role at Dos Brisas, Dr. King serves as an adjunct professor at Texas A&M, providing consultation for graduate student committees and guest lectures in the horticultural department. He was chair of the Watermelon Research & Development Group and has been a consulting editor for the Journal of the American Society of Horticultural Sciences since 2007. He was a member of the U.S. Department of Agriculture Cucurbit Crop Germplasm Committee and Vegetable Breeding Work Committee of the American Society for Horticultural Science. Since 2003, he has served as Editor of the Watermelon Section for the Cucurbit Genetics Cooperative Annual Report, and backup germplasm curator the Cucurbit Genetics Cooperative's gene list