Of the nearly 100 chefs in the spotlight at the Tenth Annual Pebble Beach Food & Wine Festival, 20 of those have roots – and restaurants – right here in Monterey County. Here’s a quick look at all the homegrown chefs, thanks to the info at pbfw.com/chefs.htm. Check out the site to read their full bios and get to know the rest of the lineup appearing at the event April 20-23, 2017.
Sierra Mar at the Post Ranch Inn: Pastry Chef Ben Spungin
What’s cookin’: Spungin has a keen interest in working with wild and foraged ingredients, developing pastry creations that complement the region’s signature coastal cuisine.
Aubergine: Executive Chef Justin Cogley
What’s cookin’: With delicate interplay between creativity, tradition and respect for his ingredients, Cogley’s food is deeply unique. His style is a sophisticated balance between innovation and unwavering deference for the finest ingredients he procures.
Rio Grill: Executive Chef Cy Yontz
What’s cookin’: Known for its big, bold flavors, Rio Grill has been part of local Carmel lore for over 32 years. Chef Cy Yontz turns up the flavor serving local, fresh eats with a southwestern flair in wonderfully unpredictable ways.
Lucia Restaurant & Bar: Chef Cal Stamenov
What’s cookin’: Blending classical techniques with an eye towards sustainability, Stamenov's menu is infused with the beauty and artistry of Carmel Valley. The menu is healthy yet decadently prepared, and it does wonders for the soul.
Restaurant 1833: Chef Mikey Adams
What’s cookin’: Adams’ new menu pulls inspiration from his background in classic Californian cuisine, layering global influences to create comfort dishes with strong depth of flavor.
Monterey Bay Aquarium: Executive Chef Matthew Beaudin
What’s cookin’: Beaudin’s commitment to sustainability and culinary education is evident in his experience. He has run kitchens at jungle base camps, on private islands and perched 10,000 feet on a volcano.
Montrio Bistro + Baker's Bacon: Chef Tony Baker
What’s cookin’: Chef Baker’s commitment to sustainable ingredients and local purveyors has earned him praise and acclaim on a national level. He’s doing his part to help elevate culinary standards – including establishing his own brand of bacon.
the C Restaurant + bar: Pastry Chef Michelle Lee’s
What’s cookin’: Inspired by the unique privilege of having a stepfather who was a food writer, Lee joined the team at InterContinental The Clement Monterey where she helps manage the kitchen and runs the hotel's pastry program.
Sticks: Chef Anna Marie Bayonito
What’s cookin’: Bayonito’s influences are eclectic, and are highlighted by her love of Asian, French and Italian cuisines. She has a contagious curiosity and an insatiable appetite to learn.
The Lodge at Pebble Beach: Executive Chef Benjamin Brown
What’s cookin’: Brown brings all of his experience together to keep the style and theory of his cuisine clean and true, balancing it equally in contrast and texture.
The Bench: Chef Aaron Burns
What’s cookin’: The natural beauty, plentiful produce and glorious weather of the Central Coast called to Burns as the perfect spot for his next adventure.
Tap Room: Chef de Cuisine Alfredo Cortez
What’s cookin’: Chef Cortez focuses on the Golden State’s seasonal produce and abundance of fresh ingredients. He is a firm believer that fresh ingredients prepared simply bring out the true, pure flavors of every dish.
Porter's in the Forest: Chef Johnny De Vivo
What’s cookin’: De Vivo leads a beautifully renovated restaurant that includes a panoramic view of the golf course, a reimagined menu, unique wine and drink lists, outdoor dining, fire pits and a new snack shack.
Roy's at Pebble Beach Resorts: Chef Pablo Mellin
What’s cookin’: Tropical fruits, fresh produce and seafood are the flavors of chef Mellin's youth, and he has brought that passion to Pebble Beach Resorts.
Pebble Beach Resorts: Chef Rodney Uncangco
What’s cookin’: Chef Uncangco has worked in several Monterey Bay–area establishments, developing a passion for the Sicilian-style cuisine and seafood that is indigenous to the Monterey Peninsula.