Chef Elias Lopez began his culinary career more than 20 years ago at the age of 16. His love of cooking began when he worked for and was inspired by his mentor Ted Walter, Chef of the renowned restaurant Passionfish in Pacific Grove, Calif. Ted took the young 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 Resorts at the Bay Club Restaurant at The Inn at Spanish Bay, known today as Pèppoli. Working under Chef Drew Previti and the Italian influence and instruction of three-star Michelin Chef Gualtiero Marchesi from Milan provided significant inspiration during his time there.
Lopez left Pebble Beach temporarily and worked for a few years in Northern California as Sous Chef at the famous Blackhawk Grill under Chef Elliot King. He returned to Pebble Beach Resorts in 1996 as Sous Chef for the Bay Club Restaurant.
In 1998, Chef Lopez accepted the position of Chef de Cuisine for Roy’s at Pebble Beach at The Inn at Spanish Bay. Under Roy Yamaguchi’s leadership, he mastered the Roy’s style of cooking and helped to redefine the flavors of Euro-Asian Cuisine which has established Roy’s as one of the most visited restaurants on the Monterey Peninsula. In 2005 Chef Lopez accepted the position of Executive Sous Chef for The Inn at Spanish Bay. Today, Lopez is the Executive Chef at The Beach & Tennis Club.
