Raised on the Monterey Peninsula where fish, produce and fine dining are abundant, it is only natural that The Inn at Spanish Bay Executive Chef Rod Uncangco’s interests are drawn to the culinary arts. Chef Uncangco has worked in several Monterey Bay area establishments, developing a passion for the Sicilian style cuisine and seafood that is indigenous to the Monterey Peninsula. With this foundation behind him, Chef Uncangco joined the staff of Ferrantes Restaurant at the Monterey Sheraton and Marriott hotels as Sous Chef in 1998. There, he specialized in Northern Italian and California Bistro cuisine as he worked under the guidance of Executive Chef Guggisburg. By the time he left the Marriott in 1993, Uncangco had become Banquet Chef for Executive Chef Erikk Hilgert.
In 1994 Chef Uncangco joined the culinary staff at The Inn at Spanish Bay and in 1996 was promoted to Executive Sous Chef. Uncangco became Executive Chef at The Inn at Spanish Bay in 2004. Since joining the culinary team at Pebble Beach Resorts, Uncangco has worked on numerous special events including three U.S. Open Championships in 1992, 2000 and 2010, as well overseeing and coordinating the culinary aspects of the annual Pebble Beach Food & Wine. As Executive Chef, Uncangco’s duties include overseeing daily operations at Roy’s at Pebble Beach, Pèppoli, Traps, STICKS, banquets and room service, as well as all special events at The Inn at Spanish Bay.
