Chef Pablo Mellin began his career at Pebble Beach Resorts in 1991 working under the tutelage of then Executive Chef Pascal Rifflart. Mellin became the lead supervisor at Roy’s at Pebble Beach in 2000, working under Sous Chef Petra Hawk and Chef de Cuisine Elias Lopez, where he honed his skills in Hawaiian-fusion cuisine. In 2005, Executive Chef Rod Uncangco promoted Mellin to Sous Chef to work with Chef de Cuisine Yoichi Saito. Working with Saito, Chef Mellin gained a wealth of knowledge in Japanese products, unique flavors and presentations. In 2010, Chef Mellin was promoted to Chef de Cuisine of Roy’s Restaurant at The Inn at Spanish Bay, Pebble Beach Resorts.
Chef Mellin has participated in numerous local special events such as Cooking for Solutions, Pebble Beach Food & Wine, and The Harvest Farm to Table event, using local and sustainable product. Chef Mellin recently participated for the first time in the annual Culinary Classique, a fundraiser for Meals on Wheels.
Chef Mellin enjoys working with the vast array of ingredients and the intensity of flavors available in Asian cuisine. The diversity of tropical fruits, fresh produce and seafood are the flavors of Chef Mellin’s youth and he brings this passion to his creations at Pebble Beach Resorts. When he’s not creating in the kitchen, Mellin enjoys surfing in the Monterey Bay and spending time with his family.
