Executive Culinary TeamRoy's at Pebble BeachPablo Mellin, Chef de Cuisine
Pablo became the lead supervisor at Roy’s in 2000, where he honed his skills in Hawaiian-fusion cuisine. In 2005 he was promoted to Sous Chef, where he gained a wealth of knowledge in Japanese products, unique flavors and presentations. In 2008, Chef Mellin took over the reins of Roy’s at Pebble Beach. Chef Mellin participates in numerous local special events such as Cooking for Solutions, Pebble Beach Food & Wine, and The Harvest Farm to Table, to name a few, working predominantly with local and sustainable products. Chef Mellin fell in love with Asian cuisine and its vast array of ingredients and intense flavors. Tropical fruits, fresh produce and seafood are the flavors of Chef Mellin’s youth and he has brought that passion to |
Pebble Beach Golf Links
Ranked #1 among America’s 100 Greatest Public Courses by Golf Digest.
Spyglass Hill Golf Course
Rated one of the toughest courses in the world from the Championship tees.
The Links at Spanish Bay
A true Scottish-style links course and one of the most ecologically sensitive courses in the world.
Del Monte Golf Course
The oldest golf course in continuous operation west of the Mississippi.
Peter Hay Golf Course
The only 9-hole par-3 golf course open to the public on the Monterey Peninsula.
The Lodge at Pebble Beach
Meeting facilities include nine principal rooms with occupancy of up to 400.
The Inn at Spanish Bay
Flexible meeting spaces include six rooms and a ballroom with occupancy of up to 800.
Casa Palmero
Setting exquisite standards for executive groups from 2 to 85 people.
The Beach & Tennis Club
Located near The Lodge at Pebble Beach. Learn more about our premier private social and recreational club.
The Spanish Bay Club
Located near The Inn at Spanish Bay. Learn more about the fitness, tennis and spa facilities.
17-Mile Drive
Explore one of the country’s most popular landmarks, and one of the most scenic drives in the world.
Visitor Guide
The Monterey Peninsula attracts year-round visitors from across the country and around the world.
Chef Mellin was born and raised in Mexico. He moved to the United States in 1986 and began his culinary career as a line cook at the Hog’s Breath Inn Restaurant in Carmel, California. As his career progressed, he began working in other fine dining restaurants on the Monterey Peninsula, eventually coming to Pebble Beach in 1991.