Passionfish has always been about three things: sustainable seafood, realistic wine prices, and being a favorite spot for those who love great food with a purpose.
Since 1997, founders Ted and Cindy Walter built a restaurant where fresh, vibrant ingredients take center stage, the wine list is priced for drinking (not just admiring), and protecting our oceans is part of the mission—not just a tagline.
Now, with Berk Guvenç at the helm, that spirit lives on. Raised in a family of restaurateurs, he believes the best meals aren’t just about what’s on the plate—they’re about connection, conversation, and feeling right at home. Passionfish continues to honor the oceans, celebrate thoughtful cooking, and create the kind of warm, welcoming experience that makes it a restaurant you’ll never want to leave.
Proudly aligned with the MBA Seafood Watch Program standards
Passionfish
Owner: Berk Guvenç
Chef: Meral Alpay
Sous Chef: Artemio Perez
Floor Manager: Eugenia Flores
Wine Consultant: Jannae Lizza
Interested in joining our team?
Berk Guvenç
Born and raised in Istanbul, Turkey, Berk moved to California at an early age, bringing with him a rich culinary heritage. Growing up in a restaurant family, he developed a deep passion for the industry and honed his skills through years of experience. Leading Passionfish is the realization of his lifelong dream—a role he approaches with confidence, gratitude, and dedication to delivering exceptional dining experiences. Berk’s love for hospitality and his commitment to excellence shine through in every detail of the restaurant.
Meral Alpay
Meral brings decades of culinary expertise to Passionfish as its talented chef. With a rich history of cooking, managing, and owning restaurants, she has built a stellar reputation, particularly as a pioneer of Turkish fusion cuisine in the Bay Area. Ready for a new adventure, Meral has brought her passion and expertise to Monterey County, where her dedication to flavor and innovation continues to inspire every dish she creates.
Artemio Perez
Artemio, Passionfish’s dedicated sous chef, has been an integral part of the restaurant since its early days nearly three decades ago. Originally from humble beginnings in Mexico, he moved to California in his 20s to pursue his love for cooking. Artemio knows the ins and outs of the restaurant like no other and is a cornerstone of its success. Known for crafting the iconic buttermilk biscuits, his skill, passion, and unwavering dedication make him an invaluable part of the team.
Eugenia Flores
Eugenia is a cornerstone of the front-of-house team at Passionfish, known for her expertise and dedication. bringing unparalleled expertise and dedication. Over the years, she has held roles as floor manager, wine director, assistant manager, and nearly every position in the front of the house. Her attention to detail, commitment to excellence, and perfectionist approach ensure that every guest’s experience is seamless, polished, and truly memorable.
