Our Executive Culinary Team

Pablo Mellin

Chef de Cuisine

Pablo Mellin is Chef de Cuisine at Roy’s Restaurant, where he has dedicated an impressive 31 years of his career.

Throughout his time in the kitchen, Pablo has worked in notable establishments, including Hog’s Breath Restaurant in Carmel-by-the-Sea, where he began as a line cook, and the Sardine Factory in Monterey, where he continued to hone his culinary skills. His achievements have not gone unnoticed, and he was named Chef of the Year by the Monterey County Chef Association, plus has earned “Best Dish” awards at multiple food festivals. Don’t be surprised if Pablo brings a little of the unexpected to the table: he once served roasted crickets at a cooking demonstration, to the surprise—then delight—of the audience.

Mentors have played a significant role in Pablo’s culinary journey. Chef Rod Uncangco, Chef Yoichi Saito, and Chef Roy Yamaguchi have imparted valuable techniques and ingredient combinations that have enriched his culinary repertoire.

A perfect meal: Pablo favors the open fire-grilled Kobe ribeye steak with yuzu shallots butter sauce. He appreciates the bold flavors inspired by Polynesian culture. He’s also drawn to creating meals with ingredients like lemongrass, ginger, soy sauce and spicy flavors inspired by the Pacific Rim. These ingredients fuel his creativity and passion for culinary experimentation.