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Chef Elias Lopez began his culinary career at the age of 16. His love of cooking began while working for his mentor Chef Ted Walters of the renowned Passionfish in Pacific Grove, California. Chef Walters took Chef Lopez under his wing and opened his eyes to an exciting world of gourmet cuisine.
In 1988, Chef Lopez began his career with Pebble Beach Company at the Bay Club Restaurant, known today as Pèppoli. There, he learned the art of Italian cuisine under three Michelin-star Chef Gualtiero Marchesi and Chef Drew Previti.
Chef Lopez left Pebble Beach Resorts temporarily to work under Chef Elliot King in Northern California at the famous Blackhawk Grill, but would return in 1996 as Sous Chef for the Bay Club Restaurant. One year later, he became Sous Chef of the banquet kitchen at The Inn at Spanish Bay. His techniques in sauces and plate appearance are still used today throughout the hotel and have helped define each restaurant’s style of presentation.
In 1998, Chef Lopez became Chef de Cuisine for Roy’s at The Inn at Spanish Bay. Here he mastered Chef Yamaguchi’s style of cooking and redefined the flavors of Euro-Asian Cuisine, helping establish Roy’s as one of the most visited restaurants on the Monterey Peninsula. In 2005, Chef Lopez became the Executive Sous Chef for Spanish Bay and three years later accepted his current role as Executive Chef for The Beach & Tennis Club.