Executive Culinary Team
Roy's at Pebble Beach
Pablo Mellin, Chef de Cuisine
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.
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
Ranked #1 among America’s 100 Greatest Public Courses by Golf Digest.
Rated one of the toughest courses in the world from the Championship tees.
A true Scottish-style links course and one of the most ecologically sensitive courses in the world.
The oldest golf course in continuous operation west of the Mississippi.
The only 9-hole par-3 golf course open to the public on the Monterey Peninsula.
Golf Instruction & Services
We Are Honored
- Meetings & Occasions
Meeting facilities include nine principal rooms with occupancy of up to 400.
Flexible meeting spaces include six rooms and a ballroom with occupancy of up to 800.
Setting exquisite standards for executive groups from 2 to 85 people.
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