Culinary Masters at Pebble Beach Resorts

For more than three decades Benjamin Brown has called the kitchens of Pebble Beach Resorts “home.” Today, he leads the dining experiences across The Lodge at Pebble Beach restaurants, including Stillwater Bar & Grill, The Tap Room, The Bench and Hay’s Place, among others.

Benjamin’s culinary journey was ignited by his mother’s desire to keep him productive during his freshman year in high school. Instead of playing video games, he found himself immersed in the kitchen. Fond memories of cooking with his grandmothers, one Italian and the other Salvadoran, left a lasting impression. His Italian grandmother’s classic dishes and his Salvadoran grandmother’s complex flavors influenced his culinary passion, and he eventually studied at the California Culinary Academy in San Francisco.

Throughout his illustrious career, Benjamin has garnered accolades, including being recognized as the Best Young Commis Rôtisseurs for the prestigious Chaîne des Rôtisseurs and being inducted into the Disciples of Escoffier with a lifetime Chef Achievement Award.

An ideal meal: Benjamin’s ideal meal often centers around fire and smoke, driven by his “hunter/gatherer” instincts. He appreciates developing flavors from natural ingredients, with beef, lamb, pork, grilled veggies and bread topping his list of favorites.

Annamaria Kosa has dedicated the last five years to creating delectable pastries and desserts for The Lodge at Pebble Beach.

With an impressive 32 years of professional culinary experience, Annamaria studied the artform in Budapest, Hungary. Her culinary path has encompassed a wide range of roles, including pastry cook, Chef de Partie, Pastry Sous Chef, Executive Pastry Chef and even Pastry Instructor.

Today, you can find her exploring new ways to weave Elderflower into her creations, adding a delicate and aromatic touch to her creations, or crafting the most delectable desserts with Caramelized Blonde Chocolate, which offers just a hint of caramel.

Just how sweet? Annamaria prefers desserts that are light, and not too sweet – when something has been made by Annamaria, it’s just right, in fact.

Christian Pulido is an accomplished culinary professional with a career deeply rooted in his passion for cooking. He has been a valuable member of the Pebble Beach Resorts family for many years, contributing his expertise to various roles. Currently, Christian serves as the Special Events Chef/Executive Sous Chef at The Lodge.

Christian’s initial spark for cooking was ignited by his family members in the Philippines who have operated a bakery since the 1940s. This rich familial connection to the culinary world inspired him to pursue a career in the culinary arts.

He pursued formal culinary education at Diablo Valley College in Pleasant Hill, where he graduated in Culinary Arts, Baking & Pastry Arts, and Hotel & Restaurant Management in 2006.

Christian honed his skills at renowned establishments such as The Carneros Inn in Napa, Brix in St. Helena, and Hurley’s in Yountville. He continued his ascent in the culinary world, progressing from Executive Banquet Chef to Executive Sous Chef at Michael Mina’s Bourbon Steak and Pub in Santa Clara. Later, he assumed the role of Executive Chef at True Food Kitchen in Walnut Creek.

On the menu: Christian is currently drawn to working with salts and acids, such as citruses or vinegar, as they enhance and elevate the natural stages of flavors and textures in his cooking.

Since 2004, Brandon John Umipeg has been the creative force behind many of the special events at Pebble Beach Resorts. With an impressive 19-year career in the culinary world, Brandon’s journey into the world of food began in his grandparents’ kitchen, where he discovered his passion for cooking.

Brandon honed his culinary skills at Diablo Valley College in Contra Costa County, California. It was here that he met his mentor, Chef Paul John Berndhart. Chef Paul’s teachings and leadership profoundly influenced Brandon, instilling in him the importance of leading by example and maintaining humility.

Brandon’s diverse culinary career spans roles from dishwasher to executive chef, across a variety of settings in Northern California. This breadth of experience, from fast food to fine dining, has equipped him with a unique perspective and a versatile skill set.

Fun Fact: Brandon has navigated the culinary world with a zest for learning, having worked in an array of kitchens spanning different industries, each contributing to his rich tapestry of culinary expertise.

With seven years of dedicated service at The Lodge at Pebble Beach, Eugenio Ramos is a trusted part of the banquets team. His motto? “We feed the soul and make people happy.”

Throughout his career, Eugenio has held various culinary positions at well-regarded restaurants. His posts have included roles at Bernardus Lodge & Spa, Carmel Valley Ranch and Canterbury Woods, and his contributions earned a Certificate of Appreciation from the Monterey chapter of Les Toques Blanches, a premier society of distinguished cuisiniers and professional chefs.

Local ingredients like abalone, salmon, cheeses and produce often find their way into special menus and banquet offerings by Eugenio, delighting guests with the flavors of the Monterey region.

His ideal meal at Pebble Beach Resorts: Eugenio would opt for the Salmon Leek Fondue paired with Grilled Broccolini, reflecting his love for farm-to-table cuisine and local seafood.

Born and raised in Southern California, Alex Ramirez studied culinary arts at Le Cordon Bleu in Pasadena. He immediately landed a job at the Ritz Carlton Hotel in Pasadena and has maintained that high level of standard ever since.

Alex worked at The Ritz Carlton’s high-volume The Terrace Restaurant under Chef Loren Lawe and branched out on his days off at the Garde Manger Kitchen and Banquet Kitchen. Alex soon made his way to a Five-Star, Five-Diamond restaurant called The Dining Room under Chef Craig Strong, where he learned classic techniques preparing a Spanish and French-inspired menu that earned a Michelin Star.

At the Langham Huntington Hotel and Spa, Alex worked under Top Chef Season 6 winner Chef Michael Voltaggio and was introduced to cutting-edge Californian cuisine. As Voltaggio ventured off to open his own highly acclaimed restaurants in Los Angeles, ink and ink sack, Alex was brought along as his Sous Chef. He contributed to Michael Voltaggio’s cookbook, ‘VOLT ink.,’ published in 2011.

Alex then spent five years at Mission Inn Hotel and Spa, becoming the Executive Sous Chef of Restaurants and brought an emphasis on local produce and simple flavors with modern twists.

Ramirez joined Pebble Beach Resorts in 2017, combining his love of food with his passion for golf.

A favorite ingredient: One of Alex’s favorite locally sourced products is Monterey Bay Abalone, available year-round thanks to Pebble Beach Resorts’ proximity to the Pacific Ocean. The restaurant goes through nearly 100 abalones a week, and Alex creatively infuses Asian-inspired preparations into his use of the mollusks.

Ana Reyes brings a fresh perspective to her role as Chef of The Bench.

Her culinary experience spans an impressive 14 years, sparked by her interest in community service and a unique opportunity to work alongside former Las Vegas Mayor Oscar Goodman, who granted her a culinary scholarship. This formative experience ignited her passion for the culinary arts.

She pursued her culinary education at the prestigious Culinary Academy of Las Vegas, where she laid the foundation for her career, and she also holds a degree in business administration and management from

Universidad Politécnica de El Salvador. Ana’s commitment to her roots and the lessons learned along the way have always been central to her culinary philosophy.

Before joining Pebble Beach Resorts, Ana held positions with MGM Grand Hotel & Casino Las Vegas, Mandarin Oriental Hotel Group, and Graton Resort & Casino. She also spent four years cultivating her own business in Las Vegas as an urban grower of microgreens.

Ana says her career served as a lifeline during treatment for cancer, providing her with both a blessing and a source of joy. Her resilience and determination are evident not only in her culinary creations but also in her personal journey, making her a valuable addition to the culinary team at The Bench.

Her perfect meal: Ana envisions a comforting yet visually delightful experience, characterized by explosive flavors that leave a lasting impression on her guests.

With a love for food and a passion for bringing people joy through a shared meal, the culinary industry was the natural career path for Philip Pasalo, who has worked at Stillwater Bar & Grill for eight years. What started as an intern position has led to his current post as Sous Chef of the resort’s classic California Coastal restaurant overlooking the world-famous 18^th hole of Pebble Beach Golf Links and stunning Stillwater Cove.

Originally, Philip found himself drawn to food as a five-year-old watching his family host events filled with delicious meals and browsing the Food Network channel with an appetite for culinary knowledge. He later pursued formal culinary training at The Culinary Institute of America at Greystone in Helena, California, where he received an associate’s degree in culinary arts.

Since beginning this journey, he has been able to refine his skills in the culinary craft, using Marco Pierre White, British chef and restauranteur, as his inspiration for growth and an example for his work ethic.

A perfect meal: Philip loves the flavor and transformative power of a well-made ahi poke and rice, which can make his guests feel like they’ve been whisked away to a tropical island with each bite.