Dining at the Anza Warner Springs Master Chef One of the Best

Chef Paul Gudmunson.

By Jim Evans

After more than 36 years as a chef, you might say that Paul Gudmunson (pronounced “goodmunson”) knows his way around a kitchen. As Master Chef for the popular Anza Dining Room at Warner Springs Ranch, he serves everything from French Ravioli to Spinach Stuffed Chicken to more than 300 hungry visitors every night.

Born and raised in Iceland, Gudmunson came to the United States in 1980 with the intention of “just exploring the country.” Twenty-five years later, he still is exploring — and cooking up a storm along the way.

“I can still remember the sight of the Statue of Liberty and the Brooklyn Bridge when I first arrived,” recalled Gudmunson, “and the Queen Mary was docked there too. It was quite a sight!”

Gudmunson had an early affinity for cooking. He was the second cook in a local restaurant in Iceland when he was just 13, and by the time he turned 15, he joined the crew of a freighter, where he spent the next 14 years, on and off, traveling along the coast of Europe and Scandinavia. He studied for four years at the Culinary Institute of Iceland, where he graduated as a Journeyman Chef and later returned for three more years to graduate as a Certified Master Chef in 1972.

California seems to be a favorite “chefing ground” for Gudmunson. He has worked in such places as Sacramento, Monterey, Fresno, Borrego Springs and even an earlier stint at Warner Springs over the years. He spent 11 years in Borrego Springs as owner of the Red Barn Café and chef at the Ramshill Country Club before returning to Warner Springs in 2001, where 12 cooks ply their culinary skills under his direction.

“The Anza is a wonderful dining venue, and it’s been a pleasure serving such appreciative diners from all over the world,” Gudmunson said.

The Anza is located in the main lodge at Warner Springs Ranch and features French gourmet, Continental and Scandinavian cuisine. The restaurant seats 200 diners at one time.

“We have a wide menu with something for everyone from the simple to the extravagant,” Gudmunson said.

His favorite dessert? “Well,” he said modestly, “I do make a pretty good crème brûlée.”

Gudmunson’s oldest son, Jon, seems to be following in his footsteps. He graduated from culinary school in San Francisco and is now head chef at Harrah’s Rincon. Gudmunson and his wife, Lynn, a registered nurse, have 12 grandchildren between them.

Who does the cooking at home? “She does,” Gudmunson said unashamedly. “She’s really quite good.” A Master Chef should know.

For reservations at the Anza Dining Room, call (760) 782-4200 or visit www.warnersprings.com for further information.