It’s hard to keep track, but I believe this is my ninth or maybe tenth year cooking at Pebble Beach Food & Wine (April 9-12, 2026). Over time, it’s become one of the highlights of my year, but my first experience? Let’s just say it was unforgettable for all the wrong reasons.
I debuted with hot buttered rum doughnuts, something that worked beautifully in a restaurant kitchen but proved incredibly challenging to replicate at scale in an outdoor tent. At one point, half the dough overheated and nearly melted, and I found myself troubleshooting in real time. It was a stressful start, but once everything came together, guests loved the final result. That experience shaped how I approach the festival today: I now plan meticulously and over-prepare for every detail.
With that foundation, Pebble Beach Food & Wine has become a creative playground. It’s a chance to step away from the day-to-day and design dishes that are playful, unexpected and entirely for the joy of it. The festival attracts adventurous eaters, which opens the door to bold experimentation.
Over the years, I’ve leaned into that freedom, blending savory and sweet in ways I wouldn’t typically feature on a restaurant menu. From foie gras chocolate truffles with strawberry jam and toasted peanuts (a playful take on a PB&J), to maple ice cream topped with blueberry compote and crispy chicken skin (a nod to chicken and waffles), to pineapple upside-down cake with a Vietnamese-style lemongrass fish sauce caramel. These dishes push boundaries in the best way. They’re unconventional, but that’s exactly what makes them memorable in this setting.
One of my favorite festival moments came after I joined InterContinental The Clement Monterey in 2015. Inspired by a new kitchen and new energy, I created what I called “A Feast of Cake.” It was an immersive display featuring ten hyper-realistic sculpted cakes designed to look like luxurious savory foods. We made everything from a roasted suckling pig to salmon en croûte, caviar tins and an elaborate cheese board.
With candelabras, greenery and table settings completing the scene, guests were stunned to learn that every single item was cake. Watching their reactions—“Wait, this is cake?”—was as rewarding as the creation itself, and it remains one of my favorite Pebble Beach Food & Wine memories.
Beyond the food, what keeps me coming back year after year is the people. The festival brings together an incredible community of chefs, winemakers and culinary talent from around the world. It feels like a big, delicious family reunion, an opportunity to reconnect with friends, meet new collaborators and celebrate the craft together.
There’s something special about experiencing all of this in Monterey County. Each year, the destination comes alive with energy, creativity and flavor, offering visitors the chance to engage directly with world-class talent in a setting that’s as inspiring as the cuisine itself.
For anyone who loves food, wine and unforgettable experiences, Pebble Beach Food & Wine (April 9–12, 2026) is more than a festival—it’s a celebration of creativity, community and the joy of discovery. If you’re heading out this year, you’re in for a weekend that’s as dynamic as it is delicious, with everything from high-energy tastings to more intimate, chef-driven moments. It’s the kind of place where you can try something unexpected, discover new flavors and just have fun with it and from a chef’s perspective, that curiosity and energy are exactly what make it so special to be part of, especially here along the Monterey coast.
