CHEF PABLO MELLIN

CHEF DE CUISINE, PEBBLE BEACH RESORTS

Chef Mellin was born and raised in the village of Rio Nexpa, 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. After working in a variety of local Monterey fine-dining restaurants, including The Sardine Factory, he embraced the opportunity to cook at Pebble Beach Resorts in 1991.

In 2000, Chef Mellin became lead supervisor at Roy’s at Pebble Beach, where he was able to hone his skills in Hawaiian-fusion cuisine. In 2005, he was promoted to Sous-Chef, a position where he would gain a wealth of knowledge in Japanese products, global flavors and unique presentations. In 2008, Chef Mellin took over the reins of Roy’s at Pebble Beach as Chef de Cuisine.