| |
 |
Pierre Chevillard, Head Chef
Pierres French roots combined with his love of
all cooking techniques and cultures makes Pierres
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.
Pierres extensive experience, unfaltering passion
and perhaps a little je ne ca quoi make the food at
Pebbles 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.
Mikes 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.
top
|
|