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Meet the Pebble Beach Culinary Getaway Team

Anastasia Simpson, Pastry Chef
  • Oversees all desserts for Roy’s, Pèppoli and STICKS at The Inn at Spanish Bay
  • Handles all banquet events including Pebble Beach Concours d’Elegance and Pebble Beach Food & Wine
  • Attended Paul Bocuse’s Ecole des Arts Culinaires et de l’Hôtellerie in Ecully, France
Angela Tamura, Chef de Cuisine
  • Pèppoli at Pebble Beach Chef de Cuisine since 2010
  • Native of New England and studied at the New England Culinary Institute in Essex, Vermont
  • Won Chef of the Year at the Napa Valley Mustard Festival twice and was featured chef at the James Beard House in New York
Ben Brown, Executive Chef
  • The Lodge at Pebble Beach Executive Chef
  • Graduated from the California Culinary Academy in San Francisco
  • Leads the epicurean strategy and philosophies for all dining outlets, banquets and in-room dining
Elias Lopez, Executive Chef
  • The Beach & Tennis Club Executive Chef
  • Began his culinary career at the age of 16, developing a love for cooking while working for his mentor Ted Walter owner of Passionfish in Pacific Grove, CA
Eugenio Ramos, Banquet Chef
  • The Lodge at Pebble Beach Banquet Chef
  • Spent his childhood helping his grandmother produce cheese and cook for their family in the Guadalajara and Mexicali, Mexico
  • Has a passion for the art of cooking for groups of all sizes
Pablo Mellin, Chef de Cuisine
  • Roy’s at Pebble Beach Chef de Cuisine
  • Regularly participates in numerous local special events such as Cooking for Solutions, Pebble Beach Food & Wine and The Harvest Farm to Table
  • Named 2015 Chef of the Year, American Culinary Federation, Monterey Bay Chapter
Rod Uncangco, Executive Chef
  • The Inn at Spanish Bay Executive Chef
  • Served on several culinary and special events including three U.S. Opens, and he oversees and coordinates the annual Pebble Beach Food & Wine
  • While proficient in many types of food preparation, Chef Uncangco is happiest when creating Euro-Asian or California Bistro dishes
Alex Ramirez, Chef de Cuisine
  • Stillwater Bar & Grill Chef de Cuisine
  • Studied culinary arts at Le Cordon Bleu in Pasadena
  • Proficient in Spanish and French inspired cuisine, with an emphasis on local produce and simple flavors with modern twists.
Jeffery Birkemeier, Manager and Advanced Sommelier
  • Stave Wine Cellar Manager and Advanced Sommelier
  • Active in the Court of Sommeliers since 2006 and pursing his Master Sommelier accreditation
  • Holds the Certified Wine Educator from the Society of Wine Educators
Wendy L. Heilmann, Director of Wine & Spirits
  • Pebble Beach Resorts Director of Wine & Spirits and Certified Sommelier
  • Responsible for beverage operations for 25 revenue centers, and conceived, designed and opened Stave Wine Cellar at Spanish Bay in 2015
  • Built a sommelier education program at Pebble Beach Resorts that has resulted in 140 employees passing the introductory exam, 40 passing the certified exam and currently has two Master Sommelier candidates
Meg Nielson, Lead Bartender
  • Edible Monterey’s Beverage Artisan of the Year 2016
  • Spent the last five years refining her cocktail technique beginning in the heart of the house at The Lodge in The Tap Room and then moving into the lead bartender role in the resort’s newest outlet, The Bench.
  • Aims to marry traditional cocktails and modern twists

Unforgettable Dining Experiences Await at Pebble Beach Resorts

"I just love Pebble Beach—especially sitting outside at one of the restaurants overlooking the fairways, with a glass of wine…"

- Leslie R.

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