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Chef of Roy's at Pebble Beach Honored

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ACF Chef of the Year Pablo Mellin Picmonkey(L – R) American Culinary Federation Monterey Bay Chapter President Tene Shake, Roy’s at Pebble Beach Chef de Cuisine Pablo Mellin, American Academy of Chefs Advisor and Cannery Row Company Co-Owner Bert Cutino and American Culinary Federation National President Michael TyRoy’s at Pebble Beach Chef de Cuisine Pablo Mellin was named “Chef of the Year” for 2012 by the American Culinary Federation (ACF) Monterey Bay Chapter on Sunday, June 2, 2013. Chef Mellin was presented the award by ACF Monterey Bay Chapter President Tene Shake during the organization’s 39th Annual President’s Gala Dinner.

The ACF Monterey Bay Chapter “Chef of the Year” award recognizes an outstanding culinarian who works and cooks in a full-service dining facility. The chosen chef has demonstrated the highest standard of culinary skills, advanced the cuisine of his or her local chapter, and given back to the profession through the development of students and apprentices.

Chef Mellin was born and raised in Mexico and, after moving to the United States in 1986, began his culinary career as a line cook at the Hog’s Breath Inn Restaurant in Carmel, Calif. As his career progressed, he began working in other fine dining restaurants on the Monterey Peninsula, eventually bringing his talents to Pebble Beach Resorts in 1991. Chef Mellin became the lead supervisor at Roy’s at Pebble Beach in 2000, where he honed his skills in Hawaiian-fusion cuisine. In 2005, he was promoted to Sous Chef, where he gained a wealth of knowledge in Japanese products, unique flavors and presentations. In 2008, Chef Mellin became Chef de Cuisine of Roy’s at Pebble Beach.

Since Roy’s at Pebble Beach opened at The Inn at Spanish Bay in 1995, Chef Mellin has developed a special relationship with celebrity chef Roy Yamaguchi. In the restaurant’s inaugural year, Chef Mellin flew to Hawaii and trained in Waikiki for three days. Over the last 15 years, Chef Yamaguchi has passed on much of his knowledge and skills in the Hawaiian and Japanese cuisines to the award-winning chef, but in return, has also learned extensively about the Hispanic culture, history and tastes from Chef Mellin.

Chef Mellin has been involved in numerous local special events such as Cooking for Solutions at the Monterey Bay Aquarium, 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. During his time at Pebble Beach Resorts, he has also mentored twelve students and apprentices, with many moving on to chef positions throughout the Monterey Peninsula. 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.

Editor's note: Those considering a visit to Pebble Beach or anywhere on the Monterey Peninsula may want to check out Taste California Travel's Resource Directory. Links to the websites of hundreds of Lodging and Dining options are there, as well as links to Monterey County wineries and brewpubs.

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