About Us
Ben Spungin is the Chef / Owner of Alta Group.
Alta Bakery, and Cella Restaurant
Located in downtown Monterey at the Historic Cooper Molera Adobe.
Ben’s cooking—hinged on the philosophy of locally grown, seasonal ingredients, and bright flavors—has a creative balance of savory and sweet. On the Monterey Peninsula for 26 years, Ben has worked up and down the coast from the epic Post Ranch Inn in Big Sur to the Bernardus Lodge with Chef Cal Stamenov. Corporate Pastry Chef, and a part of the opening team for “Faith and Flower” in L.A., and ‘Rose Rabbit Lie’ in Las Vegas, along with Pastry Chef coordination for Pebble Beach Food and Wine, and L.A. Food & Wine events. He has been featured in Art Culinare Magazine, Patisserie & Desserts, Wine Spectator, and photographed in the French Laundry Cookbook. Ben has been involved with a number of charities including the Youth Arts Collective, Meals on Wheels, Autism Speaks and Big Sur Health Center, and Big Sur Food and Wine throughout the years.