Pierre Chevillard, Head Chef
Pierre’s French roots combined with his love of all cooking techniques and cultures makes Pierre’s menus a unique culinary delight.

Pierre was born and bred in Lyon France. Spending time in the kitchen with his family he soon developed his love for preparing good fresh food. As a young adult Pierre served his apprenticeship in a local 1 michelin star restaurant before moving to the famous 3 michelin starred restaurant Trioisgros, Roanne.

In 1979, Pierre now a budding sous chef decided to come to England. After joining the world renowned Chewton Glen he was quickly promoted to Head chef. Pierre remained at Chewton Glen for the following 24 years during which time he held his Michelin star. In early 2003 Pierre decided it was time for a change, looking for a new challenge which focused on excellent fresh and simple food, Pierre and Pebble Beach seemed ideally suited.
Pierre’s extensive experience, unfaltering passion and perhaps a little je ne ca quoi make the food at Pebble’s an experience not to be missed.

Mike Caddy, Proprietor (FBII)
‘I wanted to create a restaurant that had something for everyone’

Mike has been in the trade for over twenty years and his knowledge of what the modern customer wants is evident at Pebble Beach.

Mike started out with Bass taverns. Once fully trained Mike knew he wanted to start out on his own where he could have the freedom to create an excellent English pub. The Windwhistle Inn, Cricket St. Thomas soon developed into the most popular pub in the area.

Following 15 years of success Mike decided to move on to California where he worked for a 5 star exclusive hotel, Bernardus Lodge in Carmel Valley which was frequented by the Hollywood elite. Here he managed the restaurant gaining an insight into the Californian approach to dining and fine wines as well as introducing them to some English ideas.
However Mike found that even in sunny California his dream to open a restaurant on the South Coast of England was still strong. When he discovered that the then Oysters restaurant was on the market it was an opportunity not to be missed. With its prime location and beautiful building Mike knew that it had the potential to become the Popular Restaurant and bar that Pebble Beach is today.

Mike’s commitment to making Pebble Beach a successful local business offering fantastic food, great wines and relaxed professional service in beautiful surroundings will keep Pebble beach the busiest restaurant around for years to come.

Lucas Pastor, Assistant Manager
"I'm very pleased to be working at Pebble Beach as I truly think we're unrivalled in this area for food, views and service"

Born in Prague, Lucas cut his catering teeth at Joe's Restaurant, Prague. Within a year Lucas' level of application and enthusiasm didn't go unnoticed and he was soon working at the five star Floor Hotel, famed for being one of the best hotels in Prague. Lucas' wide range of duties included organising parties for the rich and famous including: Jean Paul Gaultier, Vivenne Westwood, Black Sabbath, Elite Model Look finals - to mention but a few.

It was 2006 when Lucas decided the time had come for his next challenge, so came to England and took up the Assistant Manager role at Pebble Beach, a position Lucas brings a lot of energy and professionalism to.

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