Mo Bejar

Executive Chef

Raised in the fertile fields of Salinas, California, Executive Chef Mo Béjar developed an early, tactile relationship with the land, hands in the soil, learning the rhythms of animal husbandry, farming, and propagation throughout Monterey County. This foundation instilled a deep respect for Northern California’s agricultural heritage and continues to guide his culinary philosophy.

Rooted in the soul of his culture and shaped by extensive international travel, Chef Béjar weaves global flavors with a profound reverence for local, seasonal ingredients. Chef Béjar’s cuisine is a thoughtful dialogue between Mexican flavors, classical French technique, and precision of Japanese cooking, expressed through a distinctly personal lens at Chez TJ.

Holding a degree in Culinary Arts, Hospitality, and Philosophy, Chef Béjar is driven by the belief that food is a powerful connector; one that fosters shared identity, culture, and meaningful human connection. His culinary voice has been refined through leadership roles at acclaimed kitchens throughout the Bay Area, including Foliage (San Francisco), Madera (Menlo Park), Bird Dog (Palo Alto), and the Monterey Bay region, most notably Bernardus Lodge in Carmel Valley.

At Chez TJ, Chef Béjar collaborates closely with local farmers, fishermen, and foragers to source the finest ingredients, complemented by select global elements such as pristine Japanese seafood. With meticulous attention to technique and detail, his seasonally evolving menus highlight nutrient-rich, functional foods and wild, foraged ingredients.

Chef Béjar’s cooking is an invitation to savor, to remember, and to connect. Each dish is crafted to nourish both body and soul, offering guests a sense of place, warmth, and perhaps a touch of nostalgia.