Nourishing, elemental, and vibrant, the menu at Little Mountain is an ongoing exploration of the Central Coast’s agricultural bounty. Celebrating the work of local farmers and producers, we strive to subtly enhance each ingredient, rather than mask its inherent qualities. This sourcing-first philosophy relies on collaborative relationships with independent growers, ranchers and anglers—essential partners who help us co-create a globally influenced, yet distinctly Californian, perspective on healthful, flavorful cooking.

This attentive approach to cooking extends to our hospitality, which begins with an emphasis on social, convivial design. With elegant, rustic details inspired by Santa Barbara’s historic Spanish Colonial residences, our dining spaces are intended to evoke the warmth of entertaining at home. Our beverage program is curated with the same level of intention, featuring a regionally diverse list of exceptional wines and spirits from small, low-intervention producers. This inviting atmosphere is suited to both casual evenings and festive gatherings, as we welcome friends and neighbors from our Santa Barbara community.

Chef Diego Moya

Known for his deeply seasonal, vegetable-forward cooking, Moya brings a global perspective to the team at Little Mountain. Born in Chile, his journey began picking and preserving the lush fruits on his family’s property. Upon moving to Long Island at the age of six, he was exposed to the restaurant world through his family’s pizzeria—sparking a lifelong exploration of cooking, farming and sustainable farming methods.

His early career was a whirlwind tour of culinary cultures, from Astrid y Gastón (Lima) to Nahm (Bangkok), to Le Comptoir and L’Arpège (Paris). This experience, paired with studies in biodynamics and permaculture, shaped his nuanced appreciation of regionally and seasonally specific cooking. After returning home to New York, Diego spent more than a decade leading the kitchens at Casa Mono, Hemlock and Racines NY, before eventually becoming the Culinary Director of the Brooklyn-based Oberon Group (including such neighborhood restaurants as Rucola and June wine bar). In joining the team at Little Mountain, Diego seeks to explore a modern perspective on Santa Barbara cuisine, while leveraging his extensive experience in developing beloved, community-driven concepts.