LOCALLY SOURCED. COMMUNITY MADE.

“We all benefit from knowing more about the source of our food and its journey from seed to harvest to table”

Presenting the next generation of farm-to-table dining, Cast & Plow at The Ritz-Carlton, Marina del Rey specializes in community-made, locally sustainable cuisine. Enjoy dining on the water at one of the most treasured restaurants in Marina del Rey and savor Southern California’s popular small plate communal dining experience, as well as all-day dining and beverage menus. From brunch with friends to a romantic dinner for two, Cast & Plow offers impeccable service and exquisite cuisine to satisfy all of your desires.

Breakfast

Dinner

Lunch

Summer Drink Menu

Wine List

Contact Us

Cast & Plow

The Ritz-Carlton, Marina del Rey
4375 Admiralty Way
Marina del Rey, California 90292 U.S.A.
Phone: (310) 574-4333
Fax: (310) 823-2403

Restaurant Manager

Ryan.P.Flannery@marriott.com

Email the Chef

umit.kaygusuz@ritzcarlton.com

Parking

Valet parking is available at The Ritz-Carlton, Marina del Rey entrance. Self-parking is also available across the street from the hotel, next to the bike path and recreation area.

Cast & Plow has a separate walk-in entrance off of the waterfront Marina del Rey promenade.

Gift Cards

Treat a friend, loved one or business associate to an exceptional dining experience at Cast & Plow with The Ritz-Carlton Gift Card.  
Learn More »

CONTACT The Ritz-Carlton, Marina del Rey




We look forward to providing the freshest ingredients and artisanal selections during your visit. Please contact us if we can assist with questions or special requests.

Make a Reservation

We gladly accept reservations for dining at Cast & Plow online.

Call to Make a Dining Reservation : (310) 574-4333

Map & Directions

Parking at Cast & Plow

Valet parking is available at The Ritz-Carlton, Marina del Rey entrance. Self-parking is also available across the street from the hotel on Admiralty Way, next to the bike path and recreation area.

Cast & Plow also has a separate walk-in entrance off the waterfront Marina del Rey promenade.

Restaurant Team


Umit Kaygusuz
Executive Chef

With more than 15 years of culinary experience, Chef Umit’s passion for the culinary arts has taken him from his homeland of Turkey to many Michelin-rated kitchens around the world, including the likes of The Ritz-Carlton, Dubai, Castle on the Hudson in New York City, and La Colombe Restaurant in Cape Town, South Africa. As Executive Chef, Chef Umit oversees all functions of the main kitchen of Cast & Plow.

Fostering the belief that “life is simple, keep it simple,” Chef Umit created Cast & Plow’s menu as a foundation to continuously build on. “I am inspired by Mediterranean and French cuisine since they have played a strong role in my background. I love to experiment and combine this cuisine with elements of North African, Indian and Asian cooking styles,” said Chef Kaygusuz.

Having a Grand Diploma from Cordons Bleus and a degree in architecture, Chef Umit is a proven artist in constructing dishes to delight any palate. He creates every dish with love, respect, and knowledge, a trait attributed to his grandmother, who was also a chef. He enjoys traveling to the Far East and African countries, tasting wines, cheeses, and different types of pâtés and cured meats.

Javier Bravo
Executive Sous Chef

Born in Barcelona, Spain, Chef Javier Bravo has over 16 years of professional culinary experience working in Michelin star awarded kitchens all across the Mediterranean before becoming the Executive Sous Chef at Cast & Plow. Chef Javier has worked with many cuisines and has crafted a specialty brunch menu in the restaurant as well as Club Lounge presentation. He currently oversees banquet food operations and is actively engaged in the property’s Community Footprints volunteer program.

John Martin
Sous Chef

Sous Chef John Martin began his culinary career more than 20 years ago as a commis chef at the Conrad International Hotel in Gold Coast, Australia after earning his commercial cooking certificate at Regency College, the largest culinary school in the southern hemisphere. When the opportunity came up to move to Tokyo, Japan, Chef Martin jumped at the chance to work for a variety of restaurant concepts over the course of eight years that allowed him to gather creative inspiration. With a desire to bring his international experience to the U.S., Chef Martin worked in numerous kitchens in Florida and California prior to becoming the Sous Chef at Cast & Plow.

Brandon Duley
Chef de Tournant

After attending the California Culinary Academy in San Francisco, Chef de Tournant Brandon Duley worked under the celebrity chef Michael Cimarusti at Providence, experienced a Michelin Star-rated kitchen at WD-50 on Manhattan’s Lower East Side, and dipped in some Southern California cuisine at Café del Rey before finding a permanent home at Cast & Plow. Chef Duley is often seen at the local farmers markets collecting produce for the kitchen or skateboarding in Venice.

Adina Rivera-Schaefer
Pastry Chef

Prior to her position as Pastry Chef at Cast & Plow, Chef Adina has worked in a variety of kitchens such as The Ritz-Carlton, Phoenix, Paisano Café, Pete’s Hacienda and Bountiful Baking Company. She has held numerous responsibilities that include recipe development, creating seasonal restaurant dessert menus and constructing iconic wedding cakes. Chef Adina continuously inspires diners at Cast & Plow by creating daily ice cream flavors that are heavily sought after.

Reserve a Dining Experience


CAST & PLOW LAUNCHES AN EXCLUSIVE DINING SERIES THAT DEMONSTRATES ITS COMMITMENT TO FARM-TO-TABLE CUISINE

A New Experience Allows Diners an Opportunity to Visit the Farmers Market
with Cast & Plow’s Chef before Enjoying an Intimate Menu Crafted with their Selections


Beginning on October 9th, the chefs at Cast & Plow will invite two diners every Thursday to participate in their weekly visit to the Marina del Rey farmers market. Filling two reusable Cast & Plow logoed canvas bags with fresh fruit and vegetables from local vendors, the morning will involve education as well as insight into the world of community-made provisions.

After handpicking the day’s seasonal ingredients, guests are invited back to Cast & Plow for an evening (time arranged when reserved) dinner overlooking the marina on the restaurant’s outdoor lounge. Presented with a five-course chef-crafted menu utilizing items selected that morning, a certified sommelier will offer a selection of wine tastings paired with each of the day’s unique courses along with a custom cocktail made with the farmers market ingredients.

Throughout the meal, the chef will be explaining in detail each presentation, creating an intimate experience that showcases the Southern California cuisine. Embroidered chef jackets with the diner’s name will be given as a memorable keepsake by the evening’s end as well as a small collection of Cast & Plow recipes that can be prepared at home.

For reservations, please contact Cast & Plow directly at (310) 574-4333 or the hotel’s concierge at (310) 574-4277.

Price: $400 per person, inclusive of tax and gratuity, as well as transportation to and from the farmers market.